Berry Custard Pastries

1. 1

   Preheat oven to 425u00b0F.

2. 2

   Cut 1 puff pastry sheet in 1/2. Sprinkle 1/2 with 1 tsp powdered sugar. Place other 1/2 of puff pastry on top then roll up tightly from the short side. Cut into 8 pieces. Repeat with remaining pastry sheet.

3. 3

   Lay rounds, cut-side up, on a cutting board dusted lightly with extra powdered sugar. Roll each round into an oval.

4. 4

   Arrange ovals on baking trays lined with parchment paper. Bake for 6 mins. Flip over and bake for another 6 mins, or until browned.

5. 5

   Meanwhile, to make the custard cream, whip cream, custard and powdered sugar until thick. Refrigerate for 30 mins, or until firm.

6. 6

   To serve, place a little custard cream on 8 serving plates to prevent pastry from slipping. Place 8 pastry ovals on cream. Divide 1/2 the berries between pastries. Top with custard cream then remaining berries and pastry ovals. Dust with extra powdered sugar.

* Per serving · 4 servings · Values may vary.