Preheat the oven to 415F Gas 6-7, cut
each pastry sheet into four 8x12cm rectangles. Place the pastry on a lightly greased
baking tray, brush with egg white and bake for 10 minutes, or until
puffed and golden. Cool. Combine the cream and icing sugar in a
Spread 2 tbsp of the cream onto each
of four pastry bases. Top with some banana slices, then
drizzle with passion fruit pulp. Top with the remaining pastry
rectangles, dust with icing sugar and serve immediately.