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

LEMON MILLE FEUILLES

Roll out the pastry thinly and cut into two equal sized squares, about 6-7 inches
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.
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.
Blend 6 oz. sieved icing sugar with lemon juice to give a spreading consistency.
Take out 2 tablespoons icing and add 2 tablespoons cocoa.
Spread lemon icing over the pastry, do not allow to dry.
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.
Serves 6-8.

JAMAICAN PUFFS

Wrap 6 firm bananas in thin puff pastry, seal edges firmly.
Either bake as Mille Feuilles or fry in hot fat until the pastry is cooked.
Serve with ice cream. Also excellent served hot
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.