Preparation:
1. Prep the pastry:
First, remove the frozen puff pastry sheets from the package and let them thaw side by side. Toast the almond flakes in a dry pan.
Once thawed, carefully cut the pastry sheets in half so that they are roughly square-shaped. Beat the eggs well.
Line a baking tray with parchment paper, lay the pastry sheets on it, brush with beaten egg, and sprinkle with the toasted almonds.
Bake at 190 °C (375 °F) for about 15 minutes.
2. Make the pudding:
Meanwhile, prepare the vanilla pudding using the milk, sugar, and pudding powder. Let it cool.
3. Assemble the layers:
Once the pastry is baked and cooled, carefully slice each piece horizontally in half.
Whip the cream together with the cream stabilizer and vanilla sugar until stiff.
Spread about 1 tablespoon of vanilla pudding onto the bottom layer of each puff pastry piece, then place the top layer on.
Add the whipped cream on top and cover with the remaining pastry layer.
4. Chill and serve:
Let the assembled puff pastry cool in the fridge for about 5 hours before serving.
Dust with powdered sugar if desired.
Absolutely delicious!
ADVERTISEMENT
