Custard and Jam Matchsticks

Ingredients

• 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 400g (1 cup) Pauls Premium Vanilla Custard
• 115g (1/3 cup) strawberry jam
• Icing sugar mixture, to dust

Method

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place 1 sheet of pastry on the lined tray. Top with another piece of baking paper and another baking tray (this stops the pastry from rising too much). Bake for 15-20 minutes or until the pastry is crisp and golden. Transfer to a wire rack to cool completely. Repeat with the remaining pastry.
2. Use a large serrated knife to cut each pastry sheet in half, then cut each piece into 4 rectangles crossways. Spread half the custard over 4 pastry rectangles. Top with 4 pastry rectangles. Spread with jam. Top with 4 pastry rectangles. Spread with the remaining custard. Top with the remaining pastry rectangles.
3. Dust with icing sugar to serve.

Notes

• 
  If the pastry has puffed up too much, use a tea towel to press down gently with a baking tray while still hot.