1. Preheat oven to 400°F. 2. Line heavy large baking sheet with parchment paper. 3. Roll out pastry on floured surface to 15x12-inch rectangle. 4. Cut crosswise into three 12x5-inch strips. 5. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). 6. Pierce pastry all over with fork; freeze 10 minutes. 7. Bake pastry strips until golden and puffed, about 15 minutes. 8. Transfer baking sheet to rack; cool pastry. 9. Using long serrated knife, trim top side of pastry layers horizontally so that they are flat and even. (Pastry can be prepared 8 hours ahead. Store airtight at room temperature.). 10. Combine 2 teaspoons water and espresso powder in medium bowl; stir to dissolve. 11. Mix in enough powdered sugar by tablespoonfuls to form thick spreadable icing. 12. Spread icing over bottom side of 1 pastry sheet. Let stand until icing sets, about 20 minutes. 13. Place remaining 1 tablespoon water in heavy small saucepan. Sprinkle gelatin over; let stand 10 minutes to soften. 14. Add 2 tablespoons cream to gelatin mixture and stir over medium-low heat until gelatin dissolves, about 1 minute; remove from heat. 15. Pour 1/2 cup cream into large bowl. 16. Add 1 tablespoon sugar, vanilla and gelatin mixture and beat to stiff peaks. 17. Place second pastry strip on work surface, trimmed side up; spread jam over. 18. Top with dollops of whipped cream; spread gently to cover. 19. Top with iced pastry, iced side up. 20. Refrigerate at least 1 hour and up to 3 hours. 21. Using serrated knife, carefully cut pastry crosswise into 8 slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
