1/3 cup Mixed dry fruits (raisins, dried apricots, pistachios etc)
1 1/2 cup whole milk
1 1/2 cup cream
1 tsp vanilla essence
1/2 cup sugar
almonds for garnishing
Preheat oven to 125C.
Spread puff pastry dough on a greased baking tray.Bake for 15 minutes until puffed and golden. Set aside. Don't put off oven.
Heat milk, cream, sugar and vanilla essence in a saucepan until small bubbles from around the edge of the pan. Turn off heat and set aside. Raise oven heat to 238C. Grease a baking dish, break apart the pastry and scatter on the baking dish. Scatter dry fruits over the pastry and pour milk/cream mixture over it. Bake for 15 minutes, or until golden on top.
Cool before serving.
Lightly toast almonds and sprinkle over top before serving.