Ser ves 6
1x375g packs of ready rolled puff pastry, plus a little flour for dusting
1 free-range egg, beaten
40g icing sugar, plus plenty for dusting
200ml double cream
100g desiccated coconut
4 passionfruits
Some toasted shredded coconut, to decorate
Preheat the oven to 200˚C/180˚C/gas mark 6.
Line a baking sheet with non stick baking parchment.
Lightly dust the worktop with a little flour and roll the pastry out so that it is a little thinner.
Put the sheet of pastry on top of the lined tray, then prick the pastry all over with a fork, pop another baking sheet on top which will stop the pastry puffing up.
Put this in the oven for 15mins, then remove the top tray brush the pastry with the beaten egg, and continue to bake for a further 10mins by which time the pastry should be golden. Remove it from the oven and put on a cooling rack, liberally sprinkle it with icing sugar, and allow it to cool completely. Make the coconut cream:
Put the cream in a bowl, sift over 40g of the icing sugar and use either an electric hand whisk or a balloon whisk to beat the cream until it is thick, then fold the coconut through. Chill it in the fridge until you are ready to use it.
Take the sheet of cooked and cooled pastry and put it onto a large chopping board and cut into 12 rectangles with a sharp knife.
Put the coconut cream in a piping bag and pipe in a neat pattern onto 6 of the rectangles.
Scoop the seeds and pulp out of the passionfruits into a bowl, and then spoon this over the pastry rectangles topped with cream.
Put the other 6 pastry rectangles on top of each. Dust again with icing sugar and decorate with shredded toasted coconut.