6. Lay out one puff pastry sheet on a baking tray lined with parchment paper. Mold it, poke it with a fork – give it some personality!
7. Now, with a generous heart, pour the cream over. Spread it evenly and fold the edges of the pastry inwards – we’re locking in all that creamy goodness!
8. Top it off with the second sheet of puff pastry and trim off the excess edges. It’s dressing time! Brush the top with a beaten egg, sprinkle those sliced almonds and finish with a light dusting of powdered sugar.
9. Bake it in the lower part of your oven at 428°F (220°C) for about 35 minutes. Pro tip: After 10 minutes, turn down the oven slightly to ensure even baking.
10. Once done, let it cool on a rack and then carefully take it out.
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Almost there, dear reader! I bet you’re eager to see the end result. Click on for the grand finale!
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