- For the filling
- 1 packet clear Gelatin
- 75 grams Sugar
- 125 milliliters dry Sherry
- 400 grams Whipping cream
- 1 packet Vanilla sugar
- Cinnamon (as desired)
For the pastry, thaw puff pastry the day before. Then overlap the sheets and roll out to a 40 x 25 cm rectangle (approximately 16 x 10 inches). Cut the sheets into two rectangles each 20 x 25 cm (approximately 8 x 10 inches). Transfer to a parchment-lined baking sheets. Stir together sugar and cinnamon and sprinkle over the dough. Let rest 30 minutes.
Bake in preheated oven at 220°C (gas mark 4-5, fan: 200 degrees) (approximately 425°F) for about 15 minutes. Let cool on a wire rack.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Stir together sugar with sherry until the sugar has dissolved. Stir in the gelatin and refrigerate.
When the liquid begins to gel, whip the cream with the vanilla sugar and fold into the sherry-gelatin mixture. Transfer to a piping bag with a large plain piping tip.
Put a puff pastry on a serving plate and top with half the whipped cream. Place the second layer of puff pastry. Shape small dollops of cream on the top layer of puff pastry. Refrigerate for 1 to 2 hours. Dust with cinnamon before serving.