Travesseiros de Sintra

Step 1: Heat 4 oz caster sugar and ¼ cup water in a small pan, stirring until dissolved, then boil for 3 minutes until syrupy and a drop between your fingers feels tacky.

Step 2: Take it off the heat and stir in 2 ⅞ oz ground almonds. Let it cool for 2 minutes, then beat in 4 egg yolks one at a time.

Step 3: Cook over a low heat, stirring constantly, for 4–5 minutes until thick, like a soft paste that holds a trail. Don't let it bubble hard or the yolks will scramble. Spread on a plate, cover and chill until cold.

Step 4: Heat the oven to 400°F (375°F fan) and line a tray with baking paper. Roll 1 ⅛ lb all-butter puff pastry on a light dusting of 1 tbsp plain flour to a 30 × 40 cm rectangle and cut into 8 rectangles of 15 × 10 cm.

Step 5: Spoon a log of almond cream along one long side of each rectangle, leaving 1 cm clear at the edges. Brush the edges with 1 egg, fold over and roll so the seam is underneath, then press the ends lightly to seal.

Step 6: Set them seam-side down on the tray and brush the tops with the rest of the egg. A common mistake is letting egg drip down the cut sides, which glues the layers and stops them rising.

Step 7: Bake for 20–25 minutes until deep golden, risen and crisp all over, including underneath.

Step 8: Cool for 5 minutes on a rack, then dust thickly with 2 tbsp icing sugar and serve warm.