1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
2 tbs strawberry jam
160ml (2/3 cup) bought vanilla custard
16 strawberries, washed, hulled, thinly sliced
Icing sugar, to dust

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.

Notes
Tip: To keep your cool and make this dessert without turning on the oven, use Arnott's Lattice biscuits instead of the pastry.