Berry Puff Pastry by Caroline Marson & Lydia Brownlow

Preparation: 1 hr 15 mins
Bake: 25 mins
Serves: 8

2 x 375 gm blocks puff pastry, thawed
2 tbsps caster sugar
1/3 cup (50 gm) almonds or hazelnuts, toasted, coarsely chopped
3/4 cup (120 gm) icing sugar mixture
1 1/2 tbsps water
600 ml thickened cream
1/3 cup (55 gm) icing sugar mixture
2 1/2 tbsps fresh orange juice, strained
200 gm fresh raspberries or strawberries
Mixed fresh berries to decorate (optional)

Method:
1. Cut pastry blocks in half, lengthways; reserve one half for another use. Roll each piece on lightly floured surface to an 18 x 36 cm rectangle. Place each rectangle on an oven tray. Prick lightly with a fork and then refrigerate for at least 30 mins
2. Bake pastry sheets, one at a time, in a hot oven (220'C) for 10 mins or until browned lightly. Turn pastry sheets over, bake a further 3 mins. Sprinkle pastry sheets with caster sugar and nuts; then bake for a further 8 mins or until sugar melts. Transfer pastry sheets to wire racks to cool
3. Sift icing sugar into bowl, add water and stir until smooth. Using a sharp knife, trim pastry sheets to 15 x 30 cm. Drizzle pastry with icing; stand 15 mins or until set. Beat cream, extra icing sugar and juice for 5 - 8 mins until firm peaks form; fold or gently stir into berries
4. Place one pastry sheet on board, top with half the cream mixture; repeat layers, finishing with a pastry sheet. Press down lightly. Stand for at least 30 mins before slicing crossways into 8 pcs. Decorate with mixed berries, if desired

Tip:
Pastry sheets can be made a day ahead. Store in an airtight container in the fridge