Raspberry Vanilla Pastry

Description
Light flaky layers with some surprises between! Serves 10-12.

Ingredients

 * 2tsp/10ml margarine
 * 1 lb/450g Puff Pastry
 * little flour
 * 2oz/50g g cornflour
 * 1 pint/600ml milk
 * 1 vanilla pod
 * 4oz/125g Caster Sugar
 * 4 Egg Yolks
 * 4 oz/125g raspberry jam
 * 2 oz/50g raspberries
 * 8oz/225g Icing Sugar

Directions

 * 1) Preheat the oven to Mark 7/425'F/220'C, Grease 2 baking trays with margarine then sprinkle the trays with little water
 * 2) Roll out the pastry on lightly floured surface thin sheet, approximately 8 x 5in/20 x 15cm, Trim the edges and prick the pastry all over with a fork.
 * 3) To achieve neat sized pieces of pastry, a cardboard template is useful when culling out.
 * 4) Cut the pastry into 14 pieces each 4 x 2½in/10 x 6cm.
 * 5) Place on prepared trays, close but not touching, to ensure even cooking. Bake for 8-10 minutes until golden in colour.
 * 6) Carefully transfer to a wire rack to cool.
 * 7) When cold split each pastry slice horizontally through the middle into 2 or even 3 layers if the pastry is very well risen and flaky.
 * 8) Dissolve cornflour in a little milk heat with vanilla and sugar bring to the boil turn off the heat and leave for 5 minutes to infuse, remove vanilla.
 * 9) Whisk together the cornflour milk and egg yolks. return to the pan and bring back to the boil cook gently stirring all the time, for about 2-3 minutes, or until thick.
 * 10) Cool custard throughly whisking occasionally to avoid a too thick, solid custard if necessary sieve the custard before use
 * 11) Warm the jam slightly and mix in the raspberries halved cool the mixture
 * 12) Slightly and spread over the bottom layer of pastry (reserve 1-2 tbsp/ 15-30 ml for the topping) if you have only 2 layers of pastry spread the cold custard over the jam and then top with a final layer of pastry, if you have 3 layers spread the second pastry layer with custard and place on top of the first, top with the final pastry layer.
 * 13) Blend the icing sugar with sufficient water to give spreading consistency spread icing over the top layer of pastry.
 * 14) Sieve reserved jam and place in a very small paper piping bag,snip a little off the corner of the bag to give a small hole.
 * 15) Pipe the jam across the top of the pastry slices in 2 or 3 lines.
 * 16) Gently pull a knife across these lines from end to end twice this will give the pretty feathered or pulled effect.
 * 17) If you are not intending to serve the slices immediately store in a cool but not chilled place, or the pastry will go soggy.