1.  Sprinkle the pastry board with a good layer of   sugar then roll the pastry to a neat oblong.
  2.  Roll one long side as for a Swiss roll but stop at   the centre
  3.  Roll the other side in the same way so the two    rolls meet in the centre
  4.  Cut into slices 1/4 - 1/3 inch thick and press     each slice in sugar
  5.  Bake for 6 minutes above centre in a hot to very   hot oven  (425-450°F.), turn over and bake     for another 6 minutes
  6.  Serve with icecream or sandwich two with       cream.
  7.  Makes about 10-12


  1.  Roll out the pastry thinly and cut into two equal sized squares, about 6-7 inches
  2.  Put on to a baking tray and cook for 15 minutes in a hot to very hot oven, reduce heat after 10 minutes if becoming too brown.
  3.  When cold spread one square with lemon curd and top with 1/4 pint whipped cream, flavoured with a little grated lemon rind. Top with the second square.
  4.  Blend 6 oz. sieved icing sugar with lemon juice to give a spreading consistency.
  5.  Take out 2 tablespoons icing and add 2 tablespoons cocoa.
  6.  Spread lemon icing over the pastry, do not allow to dry.
  7.  Make lines of the chocolate icing with a No. 1 writing pipe and drag the back of a knife towards and away from you across the lines, to give feathering effect.
  8.  Serves 6-8.


  1. Wrap 6 firm bananas in thin puff pastry, seal edges firmly.
  2.  Either bake as Mille Feuilles or fry in hot fat until the pastry is cooked.
  3.  Serve with ice cream. Also excellent served hot
  4.  Serves 6. Each recipe based on 8 oz. frozen puff pastry or pastry made with 4 oz. plain flour, pinch salt, squeeze lemon juice, cold water and 4 oz.    butter. Allow frozen pastry to defrost.