Layered Peach And Passionfruit Puff Pastry - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed
1 None egg, lightly beaten
1/2 cup sliced almonds
3/4 cup heavy cream
1 cup mango and passionfruit yogurt
2 cans (15 oz) peach slices in syrup, drained
2 None passionfruits, pulp scooped out
None None Powdered sugar, to dust

Preparation

Preheat the oven to 400\u00b0F. Line 2 baking pans with parchment paper. Cut each pastry sheet in half. Cut each half into 3 rectangles (12 rectangles in total). Place pastry rectangles on prepared pans. Prick pastry with a fork; brush with egg. Sprinkle 4 rectangles with almonds.
Bake for 15 mins or until golden, swapping trays halfway through cooking. Remove from oven. Using a tea towel, press gently to flatten.
Beat cream in a medium bowl with an electric mixer until soft peaks form. Fold in yogurt until just combined.
For each pastry, place a pastry rectangle on a plate. Top with 1/8 of the yogurt mixture and peaches. Drizzle with a little passionfruit pulp. Repeat layers. Top with almond-crusted pastry. Dust lightly with powdered sugar. Serve immediately.