Stuffed puff pastry pieces, I make them 3 times a month

First, remove the frozen puff pastry sheets from the packaging and let them defrost next to each other. Toast the almond flakes in a pan.
Then carefully cut the defrosted sheets in half so that they are roughly square. Beat the egg well.
Line a baking sheet with baking paper, place the puff pastry sheets on it, brush them with egg and sprinkle with toasted almonds. Bake at 190 °C for about 15 minutes.
In the meantime, make the vanilla pudding from milk, sugar and pudding powder. Now cut the cooled puff pastry in half horizontally twice. Beat the ice cream with 2 cups of whipping cream and vanilla sugar until stiff.
Spread about 1 tablespoon of vanilla pudding on the bottom layer of puff pastry and then place the second layer on top. Spread more whipped cream on the pudding and place the last layer on top.
Let the pastry cool thoroughly for about 5 hours before serving.
Sprinkle with powdered sugar if desired. Absolutely delicious!
Enjoy!