Prep 15 mins
Cook 20 mins
- 2 cups puff pastry
- 1⁄4 cup seedless raspberry jam
- 1 cup heavy whipped cream
- 1 cup powdered sugar
- 2 tablespoons sugar syrup
- 1 teaspoon vanilla
- Sugar syrup is made by placing the 2 tbsp.
- sugar with 1/4 cup water and bring to a boil and reduce until you have the 2 tbp.
- s needed for recipe.
- Pre set oven to 425 degrees.
- Roll out puff pastry.
- (this you can prepare or by frozen at the grocery store) Roll out thin as possible to a large rectangle.
- Place onto a large baking sheet, letting it over hang on all sides slightly.
- Prick the dough all over well.
- Chill ten minutes.
- Bake chilled cold dough for 12 minutes until lightly browned.
- Loosen pastry and turn over and then place back onto the baking sheet with bottom up-- Place back in the oven another 6 minutes.
- Transfer to a wire rack and cool.
- When cool, trim edges, and the make three even long strips.
- This pastry should be thoroughly cooked, so it is a nice deep brown and crisp.
- Crush all the trimmings and set aside for decoration around the outside edges when finished.
- Spread two strips of pastry with jam.
- Spread half the whipped cream over one jam covered portion.
- Place the second jam strip onto the whipped cream one.
- Press down slightly so it won't slide off the first layer.
- Spread the reaming whipped cream onto the second layer and top with the third plain layer.
- Press again to adhere.
- Make icing with ppowdered sugar and just enough of the sugar syrup until it spreads easily.
- Add the vanilla.
- Warm the icing until tepid, it should coat a spoon should not be thick, if it is add a bit more water.
- Spread quickly over the top of the third layer.
- And at once sprinkle crushed puffed pastry down the top edges on each side.
- Chill-- Cut into 2 inch slices to serve.