Puff pastry pieces only 2 cups of cream (400 ml) with 1 package of pudding

Preparation

1. THIS is how it works: First, take the frozen puff pastry sheets out of the pack and let them thaw next to each other. Toast the almond flakes in a pan.

2. Now carefully cut the thawed sheets in half so that they are roughly square. Whisk the egg well.

Then line a baking tray with baking paper, place the puff pastry sheets on top, brush with the egg and spread the almond flakes on top. Bake at 190° for about 15 minutes.

3. In the meantime, cook a vanilla pudding from milk, sugar and pudding powder.

4. Now cut the cooled puff pastry in half horizontally. Beat the cream stiffener with 2 cups of cream and vanilla sugar until stiff.

Pour about 1 tablespoon of vanilla pudding onto the bottom layer of puff pastry, place the second layer on top. Pour cream on top and put the lid on.

5. Allow the puff pastry pieces to cool thoroughly in the fridge for about 5 hours before serving. If you like, you can then sprinkle some powdered sugar on top. Really delicious