• Grease two baking trays. Roll out the pastry thinly and cut into two 7.5 x 30 cm (3 x 12 in) strips. Place on the prepared baking trays and bake in a hot oven for 10 - 12 minutes or until well risen and golden.
• Leave to cool on a wire rack.
• Heat the jam until runny and brush on to one strip of pastry. Whip the cream until thick, then fold in the raspberries. Spread the cream filling over the pastry slice without the jam.
• Top with the jam-coated pastry slice, jam side up. Carefully cut into four. Beat the icing sugar and water until smooth and pour over the jam.

Cook's Tip

• To make custard slices: cook pastry as above. Spread both slices with jam and thick custard with whipped cream folded in, then sandwich together, jam sides in. Cut into 5 cm (2 in) slices.