Remove 1 sheet frozen pastry from packet

Place on a wire cooling rack and thaw at room temperature for 5 to 10 minutes

In a medium bowl, add the custard and yoghurt, mixing gently until combined

Cover and refrigerate until required

Preheat oven to 230°C

Place pastry on a lightly floured, cold work surface

Cut into 4 strips, 6 cm wide

Cut each strip crosswise into 3 pieces

Bake on an ungreased baking tray until puffed and golden, about 12 to 15 minutes

Using a palette knife, transfer pastries from tray to a wire rack to cool

Using a serrated knife, halve pastries horizontally

Hull and slice strawberries

Place the bottom halves of pastries onto individual dessert plates

Spoon custard mixture onto bottom halves of pastries, dividing equally between them

Spoon berries over custard mixture

Cover with pastry tops

Sift icing sugar over tops and serve immediately

Prepare in Advance

Bake the puff pastry as directed, cool completely, and refrigerate in an airtight metal tin (or plastic container lined with foil) for up to 3 days

Mix the custard and yoghurt the day before, cover and refrigerate

Assemble the pastries just before serving

Cooks Tips

Thaw the pastry sheet for 5 to 10 minutes at room temperature before cutting. The time varies according to the room temperature.

For quick and even cutting, work on a lightly floured surface using a pizza cutter to slice puff pastry as recipe directs. Use a ruler as a guide for accuracy.

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