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- Preheat your oven to 200°C/180°C fan/ gas mark 6, and line a 35x25cm baking tray.
- Unroll the pastry and cut down the centre to make two long rectangles. Then cut each rectangle into nine 4cm strips – 18 strips in total. You’ll need to get the ruler out to make sure your pastry sits neatly when stacking later.
- Place the pastry strips onto the baking tray, leaving a gap between each. Prick each strip multiple times with a fork, then place another sheet of baking paper over the entire tray, and another tray on top. This will stop the pastry from puffing up. (You may need to do this twice if you don’t have enough trays).
- Bake for 18-20 minutes until golden brown. Set aside to cool completely.
- To make the icing, add icing sugar to a small bowl and slowly mix in the espresso one teaspoon at a time, mixing after each addition. The icing should be thick but runny.
- To make the pastry lids, top nine of the pastry strips with a thin layer of icing, using a spoon or a piping bag.
- Using a teaspoon or a piping bag, drizzle thin lines of chocolate lengthways on top of the icing and feather it by dragging a toothpick across it. Leave to set for about 20 minutes before assembling.
- To make the filling, whip the cream, sugar and vanilla until stiff peaks form.
- To assemble, use either a piping bag or a spoon to add a layer of cream to nine of the un-iced pastry strips. Drizzle a line of caramel down the centre.
- To finish top each slice with an ic- ing-topped pastry strip.
Per serving: 307kcals, 20g fat (13.2g saturated), 30.8g carbs (20g sugars), 1.8g protein, 0.6g fibre, 0.224g sodium
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