Ingredients:
2 tbsp – All-purpose flour
1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1 package (about 3 1/2 ounces) instant vanilla pudding and pie filling mix
1 cup - heavy cream
Butter
Milk
Sugar
½ cup - cornstarch
2 cup - sliced strawberries
Vanilla
Egg
2 tbsp – All-purpose flour
1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
1 package (about 3 1/2 ounces) instant vanilla pudding and pie filling mix
1 cup - heavy cream
Butter
Milk
Sugar
½ cup - cornstarch
2 cup - sliced strawberries
Vanilla
Egg
Method :
Line a baking sheet with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place on baking sheet.
Bake in preheated oven until golden, about 10 minutes.
Remove the pastries from the baking sheet and let cool on a wire rack. Split the pastries into 2 layers, making 6 layers in all.
For Pudding Preparation:
In a bowl combine cornstarch, milk , cream and mix well until smooth.
Then add cake flour and required sugar. Beat in egg yolks. Set aside.
In a saucepan add milk and sugar and bring to boil. Stir in egg yolk mixture; continue stirring and bring to a boil again.
Remove from heat and add butter and vanilla. Stir well. Let cool.
Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries.
Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer.
Cut into pieces and serve.
Sprinkle the work surface with the flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Place on baking sheet.
Bake in preheated oven until golden, about 10 minutes.
Remove the pastries from the baking sheet and let cool on a wire rack. Split the pastries into 2 layers, making 6 layers in all.
For Pudding Preparation:
In a bowl combine cornstarch, milk , cream and mix well until smooth.
Then add cake flour and required sugar. Beat in egg yolks. Set aside.
In a saucepan add milk and sugar and bring to boil. Stir in egg yolk mixture; continue stirring and bring to a boil again.
Remove from heat and add butter and vanilla. Stir well. Let cool.
Spread the icing on 2 top pastry layers. Spread 3/4 cup pudding mixture on 4 pastry layers. Top each with about 1/3 cup strawberries.
Stack 1 strawberry-topped layer onto a second one to make 2 stacks. Top each stack with an iced pastry layer.
Cut into pieces and serve.
