Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay the puff pastry sheet on the lined baking sheet. Cut the pastry sheet into 1-inch squares. I used a pizza wheel to do this.
Top the baking sheet of pastry squares with another sheet of parchment paper and a second baking sheet. This keeps the pastry from puffing up too much.
Bake for 10 minutes. Remove the top baking sheet and parchment paper and bake for 5 more minutes. Set aside to cool.
While your pastry squares are cooling, make the icing by whisking the powdered sugar and yogurt in a small bowl until well combined.
Make your Vanilla Sea Salt by mixing the flaky sea salt and Rodelle Vanilla Paste until combined.
Drizzle half of the cooled pastry squares with the icing and sprinkle with Vanilla Sea Salt. Allow the icing to set while you prepare the vanilla cream.
In a large bowl, add the Rodelle Vanilla Paste, yogurt, heavy whipping cream and powdered sugar. Whisk on high (using a handheld mixer or standing mixer) for 3 - 4 minutes until the vanilla cream is really thick.
Place a dollop of vanilla cream on the remaining pastry squares and sandwich with the iced and salted halves.
Refrigerate until ready to serve or serve immediately.
