Quick Mille Feuilles

Ingredients

• 1.1 frozen flaky pastry, defrosted
• 2.1 instant vanilla pudding mix, 1 packet
• 3.250 millilitre cream
• 4.250 millilitre milk
• 5.icing sugar, sifted; for water icing
• 6.1 tablespoon lemon juice, for water icing
• 7.1 tablespoon water, boiling; for water icing

Method

1. 1.Defrost the pastry. Unroll carefully and cut in half.
2. 2.Place each half on an ungreased baking sheet. Prick all over with a fork.
3. 3.Bake at 450°F until light brown. Cool on rack.
4. 4.CUSTARD: Place the cream and the milk in a bowl. Add the instant pudding and beat until thick. Put in fridge to set.
5. 5.Place a layer of pastry on a platter. Spread the custard over. Place second layer of pastry on top.
6. 6.WATER ICING: Combine the sifted icing sugar with the boiling water and lemon juice in the mixmaster. If the icing is too thick, add a little more boiling water. Spread the icing over the top layer of pastry.
7. 7.Decorate with glacé cherries and angelica.
8. 8.Chill until ready to serve.

Notes

• Uses ready-made flaky pastry and instant pudding mix for a quick version of a classic French pastry.
• Bake temperature of 450°F is very high — watch carefully to prevent burning.