1. Here’s how: First, remove the frozen puff pastry sheets from the package and let them thaw side by side. Toast the flaked almonds in a pan.
2. Now carefully cut the thawed sheets in half so they are roughly square. Beat the egg well.
Line a baking sheet with parchment paper, place the puff pastry sheets on it, brush with the egg, and sprinkle with the flaked almonds. Bake at 190°C (375°F) for about 15 minutes.
3. Meanwhile, prepare a vanilla pudding using milk, sugar, and pudding powder.
4. Now, slice the cooled puff pastry horizontally into three layers. Whip the cream stabilizer with 2 cups of heavy cream and vanilla sugar until stiff peaks form.
Spread about 1 tablespoon of vanilla pudding on the bottom layer of puff pastry, place the second layer on top, spread with whipped cream, and top with the second layer.
5. Chill the puff pastry pastries thoroughly in the refrigerator for about 5 hours before serving. If desired, sprinkle with powdered sugar. Absolutely delicious!
