Defrost the puff pastry overnight in the refrigerator (or according to the package directions). Line 2 cookie sheets with parchment paper. Unroll the defrosted puff pastry and place on the prepared cookie sheets.
Poke holes all over the pastry with a fork or it will puff up.
Preheat oven to 400 degrees F. Place the baking sheets on the middle rack of the oven and bake for 15-20 minutes or until they are puffed and light golden brown.
Let the puffs cool for about 20 minutes. Then cut each sheet horizontally into 2 layers.
Basically making 4 sheets. We need 3 of them for the actual layers and 1 sheet for decorative crumbs.
To make the decorative crumb coating, crumble one of the sheets with your fingers. Set aside.
Place the whipping cream, confectioners' sugar, rosewater and vanilla extract in a mixing bowl. Beat until stiff peaks form, about 8-10 minutes (I used electric mixer). Set aside.
Put a layer of puffs down first.
Using spatula, place a generous amount of egg-cream mixture on the puff pastry sheet and spread it evenly.
Repeat for all the layers, gently press down on to make it more compact. Spread the cream on top.
Spread the crumbs on top of the upper cream layer.
Then dust generously with confectioners' sugar.
Use a sharp knife and cut all the way through to the bottom. Refrigerate for at least 3 hours and serve with a cup of black tea.