Caramelised Puff Pastry Stack

Caramelised puff pastry with lemon and vanilla cream and fresh berries. A delicious summer pudding.

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   1. Sift a few tablespoons of icing sugar over a large board so that it is covered.
   
   2. Place the pastry sheet on the sugared board, leaving the sheet of lining paper on top. Roll out a little, to flatten it a bit more (to about 2-3 mm). Remove the lining paper, trim the edges straight with a sharp knife, then cut out 24 squares.
   
   3. Line a large baking sheet with baking parchment and place the pastry squares on top. Sift over a few more tbsp of icing sugar.
   
   4. Cover with cling film, trying not to touch the icing sugar, and chill in the fridge for at least half an hour.
   
   5. Preheat the oven to 200 degrees C.
   
   6. Remove the cling film and bake in the hot oven for five minutes, then remove from the oven and sift over more icing sugar. Return to the oven and bake for another 8 - 10 minutes, until the icing sugar has caramelised and the pastry is golden-brown. Remove from the oven and leave to cool.
   
   7. Whisk the cream, 1 tbsp icing sugar and vanilla in a large bowl until thick, then add the lemon zest and juice, and fold in.
   
   8. Spoon or pipe the cream onto each of the squares and place a few berries on top.
   Put a little blob of cream on the bottom of one of the squares and stack onto one of the others. Repeat until you have 12 stacks of 2. Dust with a little more icing sugar before serving.