Method:

  • Preheat oven to 200°C.
  • Line a baking tray with non-stick baking paper.
  • Cut the pastry sheet into 4 even squares.
  • Cut each square in half to make 8 rectangles.
  • Place the pastry pieces on the lined tray.
  • Use a fork to prick the pastry all over.
  • Bake in oven for 10 minutes or until puffed and golden.
  • Set aside for 10 minutes to cool.
  • Use a large serrated knife to split the pastry pieces in half horizontally.
  • Spread the cut side of half the pastry pieces evenly with jam and custard.
  • Top with strawberries and the remaining pastry pieces.
  • Dust with icing sugar and serve immediately.
  • Tip: To keep your cool and make this dessert without turning on the oven, use Arnott's Lattice biscuits instead of the pastry.