Berry Custard Pastries - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed, halved
2 tsp powdered sugar, plus extra for dusting
None None Custard Cream
1 1/4 cups heavy cream
1 1/4 cups thick vanilla custard or pudding
1/4 cup powdered sugar
1 1/2 lb mixed berries

Preparation

Preheat oven to 425\u00b0F.
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.
Lay rounds, cut-side up, on a cutting board dusted lightly with extra powdered sugar. Roll each round into an oval.
Arrange ovals on baking trays lined with parchment paper. Bake for 6 mins. Flip over and bake for another 6 mins, or until browned.
Meanwhile, to make the custard cream, whip cream, custard and powdered sugar until thick. Refrigerate for 30 mins, or until firm.
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.