Defrost the puff pastry
Sprinkle with sugar and roll over the sugar with a rolling pin so that the sugar adheres well.
Turn the dough over and sprinkle with sugar again. Flatten the dough once more with a rolling pin, roll it out to a thickness of 5 millimeters, and cut out two rectangular strips to fit your cake tin.
Cover with film and place in the freezer for 5 minutes.
Place on a baking sheet and bake in a preheated oven at 180° until golden brown and crispy.
For the cream cheese
Whip 250 ml of soft cream (shamenet metouka) until it thickens slightly
Add half a cup of milk and a packet of vanilla pudding mix and beat until stiff peaks form.
Place a rectangle of puff pastry at the bottom of the mold, spread half of the whipped cream on top, add another layer of puff pastry and more whipped cream, then decorate as you wish; I sprinkled mine with gold powder. Refrigerate for 4 hours and slice into fresh, deliciously crispy pieces!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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