Whipped Cream Slices (Sahne-Cremeschnitten)

Crust:

• 2 packages of frozen puff pastry (I use Pepperidge Farm Puff pastry which has 2 sheets per box.  You only need 3 sheets so save the other sheet for something else)

Pudding Filling:

• 2 and 1/2 cups milk
• 1 package Oetker vanilla pudding mix
• 1/4 cup sugar
• 1 pack of Oetker vanilla sugar
• 1/2 cup of unsalted butter softened

Cream Filling:

• 1 cup whipping cream
• 1 pack Oetker Whip It (stabilizer)
• 2 tbsp. 10X powder sugar
• 1 pack Oetker vanilla sugar

Glaze:

• 1 and 1/3 cups sifted 10X sugar
• 1 tbsp. lemon juice
• 1-2 tbsp. of hot water
• 1 Jar of Bakers apricot fruit spread or apricot preserves

Directions:

Preheat oven to 220 degrees.  Lightly grease baking sheet.  Thaw pastry according to directions on box.  Roll out on floured board very thin.  You will need 3 equal pieces of pastry.  Bake on lower oven rack at 220 degrees for about 7 to 9 min. or until golden.  Remove and let cool.  

Glaze:  Mix all ingredients together except the fruit spread.  Spread the fruit over one sheet, if using preserves you must heat them first, then spread the icing over top of the fruit.

Pudding Filling:  Mix all ingredients together in about 1/4 cup of the milk and put the rest of the milk in double boiler to heat.  When milk is at a boil turn down immediately and add the pudding mixture and stir until smooth.  Remove from stove to cool to room temperature stirring occasionally.  

In a med . bowl cream butter and gradually add the pudding beating until smoothly blended. (butter and pudding must be at same temperature to prevent curdling)

Spread pudding mixture on one of the other sheets and then gently place the third sheet on top.  At this time I like to cut the slices to equal sizes as well as the icing layer because it is easier at this point then later when there are more layers.  

Whipping cream:  Whip all ingredients together and spread on each slice of the pastry that is already together and top with the icing pastry for the third layer and you are done.  There should be a pastry layer at the bottom with pudding on it and then another pastry layer with whipping cream on top of that and then the third layer of fruit and glaze at the very top.  There should be 3 layers all together.  How wonderfully delicious these slices are!  I usually get 15 to 20 slices.  Worth all the effort!

ENJOY!!