Method:
1 Preheat oven 200°C fan forced
2 Cut three 15cm x 5cm rectangles from the puff pastry. Lightly grease and line a baking tray. Place pastry on tray, top with a sheet of baking paper and heavy baking tray (this helps to compress the pastry while baking), bake for 6-8 minutes or until golden.
3 Heat sugar, orange rind and water in a small saucepan over medium heat, stirring constantly, until the sugar dissolves. Bring to the boil, reduce heat to medium and simmer for 5 minutes. Add orange segments. Cook for 2-3 minutes or until warmed through, remove from heat.
4 Fold 2 tbs chestnut puree into the cream, refrigerate until ready to layer.
5 Spread one side of each pastry rectangles with chestnut puree. Place one pastry onto serving plate, spoon over a few oranges, top with chestnut cream. Repeat the layers, finish with a layer of pastry. Dust with icing sugar and serve.