1can11 oz Mandarin orange segment, drained and laid on paper towel to dry
Icing sugarfor dusting
Instructions
In a small bowl, lightly whisk together the egg and water (omit for egg-free). Set aside.
On a floured surface (I use tapioca flour), roll pastry out to 12”x8” by ¼” thick. Cut into 12, 2”x4” pieces, or into whatever size you’d like.
Place the pastries onto baking sheets, brush with egg wash, and sprinkle with a bit of sugar. Bake at 400°F for 15 minutes, or until golden brown. Place on a wire rack to cool completely.
To prepare cream filling, mix pudding with milk and beat at low speed for 2 minutes, or until thick. Stir in the orange zest, then fold in the whipped cream.
Assemble pastries by spreading (or piping) the 1-2 Tbsp of orange cream onto 1 pastry, cover with orange segments, then top with another pastry. Dust with icing sugar.
Serve immediately, or refrigerate for up to 4 hours before serving.
Notes
Try adding 1 tsp of finely minced candied ginger to the orange cream.