Ingredients
Equipment
Method
Pastry Preparation
- Remove the puff pastry from the freezer and allow to thaw - about 30-40 minutes
- While pastry is thawing, prepare the "stuffing"
- Preheat Oven 425°.
- After pastry has thawed, place each sheet on a floured surface. Cut each sheet into 6 pieces (2 cuts vertical and 2 horizontal).
- Lay each square on to a lightly greased or parchment covered baking pan.
- Bake at 425° for 10 minutes or until golden brown on top. Allow time to cool.
Stuffing
- In a large mixing bowl add heavy whipping cream. Using an electric mixer whip the whipping cream until it thickens a bit.
- Add powdered sugar a little at a time while continuing to whip on high.
- Add package of pudding mix also a little at a time so that the texture isn't compromised. The mixture should be light and fluffy.
- Cream "stuffing" should be kept in fridge until just before serving. Can be made and stored up to 24 hours.
Assembly
- After pastries have completely cooled. Slice in half horizontally to make a top and bottom. Baked pastries can also be stored in the fridge.
- Using a piping bag or ziploc bag, layer the cream between the squares.
- Place finished pastries on a serving dish. Drizzle syrup topping to make a design on the plate and SERVE!