1/4 cup roasted and chopped hazelnuts, for serving
Icing sugar, extra, for dusting
Method
CUT pastry into 24 x 12 cm x 4 cm rectangles
PLACE on baking paper lined trays and dust with icing sugar before placing a second sheet of paper and another baking tray on top (this will allow the pastry to crisp but not puff during cooking)
BAKE the pastries at 200°C for 25-30 minutes or until the pastry is golden. Cool completely on wire racks. Store in an airtight container until required
SPREAD 16 of the pastries with hazelnut spread, and the remaining 8 with cream. Assemble by sandwiching a cream layer between 2 hazelnut layers
To finish: Top each stack with raspberries, hazelnuts and a dusting of icing sugar. Serve immediately
