- Serves: 20-24 slices
- Cook Time: 20 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1/2 package (about 190g) ready-rolled puff pastry
- 1 egg yolk, beaten with 1 tsp milk
- 4 tbsp vanilla caster sugar
- 250 ml double cream
- 1 vanilla pod, seeds scraped
- fruit, such as small strawberries, raspberries, nectarines, bananas, kiwis or blueberries, to decorate
- icing sugar, for dusting
- English breakfast tea, to serve
For the sugar syrup
- 75 g caster sugar
Tips and Suggestions
If you are going all out and serving these in the traditional way, they should be arranged on the top tier of a three-tiered cake stand, with scones in the middle and dainty sandwiches on the bottom.
1. For the sugar syrup: put the sugar into a heavy-based saucepan with 50ml water. Cook over a medium heat, stirring until the sugar has melted, then boil until the mixture is syrupy. Remove from the heat and allow to cool.
2. Heat the oven to 200C/180C fan/gas 6.
3. Cut the ready-rolled pastry into 4cm squares. Brush the tops with the egg wash and sprinkle with 2 tablespoons of the vanilla sugar. Arrange the squares on a baking sheet and bake for 7-8 minutes until they are golden and puffed up. Remove from the oven and leave to cool.
4. Whisk the cream with the remaining 2 tablespoons of caster sugar and the seeds from the vanilla pod until fairly firm peaks form. Transfer the cream to a piping bag.
5. Split the pastry squares in half horizontally (this should be really easy, with the top half just popping off). Pipe a spoonful of cream inside each base and sit the other half of the pastry on top.
6. Pipe a dollop of cream on top of each cream sandwich and decorate with fruit. Brush over the fruit with the cooled sugar syrup.
7. Just before serving, dust each slice with icing sugar. Serve with English breakfast tea.
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