Ingredients
- Filling:
- Pastry
- 1 sheet puff pastry, thawed
- 1 cup cook-and-serve custard dessert, prepared and chilled
- 1/3 cup whipping cream
- 1/2 cup red raspberry jam
- Topping:
- 1 T red raspberry jam
- 1/2 cup confectioners’ sugar
Preparation
Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Cut the pastry sheet into 3 rectangles on a lightly floured surface, using the fold lines as guides. Roll each into a 12 x 3-inch rectangle. Place on the prepared baking sheet. Prick the pastry all over with a fork. Let stand for 10 minutes. Bake the pastry until browned, about 10 minutes. Cool completely.
Meanwhile, for the filling, place the custard in a medium bowl. Pour the cream into a small bowl. Beat with an electric mixer set on medium-high speed until soft peaks form, about 2 minutes. Fold the whipped cream into the custard.
Spread the cream mixture over one pastry sheet. Top with another pastry sheet. Spread evenly with the jam. Top with the remaining pastry sheet.
For the topping, place the jam in a small microwave-safe bowl. Microwave on Medium until melted, 4-6 seconds. Combine the confectioners’ sugar and 2 t water in another small bowl. Mix well.
Brush the melted jam on the top pastry sheet. Drizzle with the confectioners’ sugar glaze. Cut into 1 ½-inch slices using a sharp knife. Serve immediately.
Note: When adding the last sheet of pastry, flip it so that it’s bottom side up. The surface will be flatter, and it will be easier to brush the jam on top.