Mandarin & vanilla mille-feuille

Method

• 1
  Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 4 squares. Place on the tray. Top with another sheet of non-stick baking paper and another baking tray. Bake for 8 minutes. Turn trays upside-down and bake for a further 4-5 minutes or until the pastry is crisp and golden. Repeat with the remaining pastry. Set aside to cool.
• 2
  Meanwhile, place the sugar, mandarin juice and water in a small saucepan over medium-low heat. Add the vanilla bean and seeds. Cook, stirring, for 3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until the syrup thickens slightly. Add the mandarin and cook, stirring occasionally, for 3 minutes or until mandarin softens slightly. Set aside to cool. Discard vanilla bean.
• 3
  Divide half the pastry among serving plates. Top with half the cream and mandarin mixture. Top with the remaining pastry, cream and mandarin mixture. Dust with icing sugar.