Millefeuille of seville orange curd

• 10 tbsp seville orange curd
• 375 grams puff pastry Block
• 1 ground cinammon to dust
• 300 ml double cream whipped with a bit of sugar
• 1 icing sugar to dust

1. Preheat oven and lay baking tray with grease proof paper.
2. Dust clean work top with a bit of icing sugar and Roll the pastry to the thickness of a one pound coin.
3. Cut little rectangles about 5cmx 8cm in size
4. Put them in tray and cover with another piece of grease proof paper and weigh down with second baking tray
5. Bake for 20 minutes covered and take paper and tray off and bake further 5 minutes
6. Dust the squares with a bit of cinammon
7. Cut rectangles horizontally so that you end up with double the number of them but halves.
8. Add a bit of the curd to a third of the squares
9. Top the curd with whipped cream
10. Top the cream with the pastry squares and repeat steps 8 and 9.
11. And finally cover them with the last third of the rectangles

orange curd, pastry, ground cinammon, sugar, icing sugar

Taken from cookpad.com/us/recipes/339898-millefeuille-of-seville-orange-curd (may not work)