Little berry and pastry cream custard sandwiches

Nici Wickes' custard sandwiches are like a very simplified mille-feuille, but their simplicity belies their impressiveness and they highlight fresh berries perfectly. It's a dessert recipe almost anyone can master!

By Nici Wickes
  • 20 mins cooking
  • Makes 6
  • Print


  • 1 sheet flaky puff pastry
  • 1 cup store-bought custard
  • 150 millilitre cream, whipped
  • 2 cup fresh berries – blueberries, blackberries or raspberries
  • icing sugar, to dust


  • 1
    Preheat oven to 180°C.
  • 2
    Sandwich the pastry sheet between sheets of baking paper and then two oven trays. Bake for 20 minutes or until browned and crisp. This method of baking means the pastry cooks flat and in beautifully flaky layers. Once cool, use a sharp knife to cut into half, then each half into 6 rectangles.
  • 3
    To serve, top the 6 rectangles with the custard, then cream, then berries. Wipe remaining pastry lids with a thin layer of cream (to help them stick) and top. Dust with the icing sugar and serve.

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