Bake the Pastry Slices:

1. Preheat the oven to 200°C
2. Unroll the defrosted pastry
3. Brush one side of the pastry with water.
4. Fold the pasty over from corner to corner to form a double layer of pastry
5. Do not roll or press the pastry together
6. Cut into 10 x 5 cm rectangles
7. Lightly brush with egg.
8. Place on a baking sheet, leaving a 1 cm cap beween each rectangle.
9. Bake for 20 to 25 minutes until golden brown
10. Remove from oven and allow stand and cool.

Make the Custard Filling:

1. Put kettle on boil
2. Pour 300 ml of rapidly boiling water into a mixing bowl
3. Sprinkle content of Custard Powder packet into the water
4. Whisk briskly until mixture is smooth and creamy
5. Allow to stand and cool.

Make the Caramel & Custard Slices:

1. Carefully split the baked pastry slices in half.
2. Using a piping bag with a 2.5 cm nozzle, pipe one layer of caramel and one layer of custard onto the bottom part of the pastry.
3. Lightly place the pasty top back onto the filled bottom. Do not press down.

Decorate the Caramel & Custard Slices:

1. Add a tablespoon of water to the Icing Sugar.
2. Mix until a smooth, thick paste.
3. Using a piping bag with a small nozzle, decorate the top with the icing sugar mix.
4. Make a strong sugar water mix with 100 g of sugar and 100 ml water.
5. Brush top of slices with sugar water mix to give the fingers a shiny appearance.