Cut strips of Puff Pastry 100 x 3mm (4 x 1/8"). Dock well and bake. Prepare a suitable cream filling and pipe along the outside edges of half the pastry strips. Flavour a suitable amount of HADEJA FLAN JEL and while still warm fill the centre of the base pastry strips. Ice the remaining half of the pastry strips with fondant icing. When set cut into fingers 30mm (1 1/4") wide. Place on top of prepared base strips and then cut through.