Ingredients
Custard cream
Method
1.Preheat oven to 220°C (200°C fan-forced). Line two baking trays with baking paper.
2.Cut one of the pastry sheets in half; sprinkle one half with a heaped teaspoon of icing sugar. Place the other half of pastry on top. Roll the pastry up tightly from the short side, then cut log into 8 pieces. Repeat with second sheet.
3.Dust benchtop with the extra icing sugar. Dust one pastry round with icing sugar; roll into an approximately 12cm oval. Repeat with remaining pastry rounds.
4.Place the ovals on the prepared trays. Bake for 6 minutes, then turn over and bake for a further 6 minutes or until browned and crisp.
5.To make custard cream, beat cream and icing sugar in a small bowl with an electric mixer until thick. Fold in custard.
6.Just before serving, place a little custard cream on 8 serving plates to prevent pastry slipping. Place 8 pastry ovals on the cream, divide half the berries among pastries. Top with custard cream, then remaining berries and pastry ovals. Dust with extra sifted icing sugar.
Not suitable to freeze or microwave.
Note
