Frozen pastry is a handy option for impressive desserts. I prefer to buy the frozen flat sheets as then you don’t have to worry about rolling out the pastry. With puff or flaky pastry I will sometimes use two layers of puff pastry sandwiched together to give a more substantial
Apricot napoleon with almond praline
40 min
for 4 people

By
Celia Hay
Qualified professional chef, wine expert, educator, restaurateur and book publisher.
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