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1 x 400 g roll puff pastry, thawed
30 ml icing sugar
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
560 ml milk
5 ml vanilla essence
Yolks of 2 large eggs
80 ml corn flour
20 ml custard powder
125 ml castor sugar
15 ml gelatin
45 ml water
500 ml icing sugar
45 ml water
Icing sugar for dusting
Preheat the oven to 180°C. Cut the sheet of pastry in half. Place on two baking sheets lined with baking paper. Dust with icing sugar. Place another layer of baking paper on top and place another baking sheet on top. Place a heavy dish on top to weigh it down and bake for 30 – 35 minutes until golden. Remove weight and top layer baking sheet. Leave to cool. Trim to fit a 20 cm x 20 cm dish or sheet pan. Place one square into the dish. Cut the other square into eight 5 cm x 10 cm rectangles or 5 cm x 5 cm squares. Set aside.
Beat the cream cheese, 250 ml of the milk, vanilla essence and egg yolks together until smooth. Mix the remaining milk with the corn flour, custard powder and castor sugar. Add to the milk and cream cheese mixture. Mix the gelatin and the water. Leave to stand for 5 minutes. Microwave for 10 seconds. Remove and stir. Repeat once. Do not boil the gelatin. Pour the milk mixture and the corn flour mixture into a saucepan and whisk over low heat until thick. Remove from the heat. Add the gelatin in a thin stream and whisk in. Pour the mixture into the prepared pan and spread out evenly. Place the precut rectangles or squares on top. Leave to cool. Drizzle the icing over or dust with icing sugar. Sprinkle toasted almonds on top and cut into rectangles or squares.
Mix icing sugar and water to a thick consistency. Spread over rectangles or squares and leave to set.
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