Almond walnut & honey slice

Ingredients

• 375 g packet of puff pastry
• 1 tablespoon honey
• 1 cup ground almonds
• 30 g butter
• 2 tablespoons caster sugar
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 tablespoon flour
• 2 teaspoons Brandy/Rum
• 2 tablespoons Italian mixed peel
• 2 tablespoons walnuts ground
• ½ teaspoon cinnamon
• ½ teaspoon mixed spice

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Preparation

• Pre-heat oven to 220 C. Separate the two eggs.
• Melt the butter in a saucepan, adding all the ingredients except egg yolks.
• Cook, stirring occasionally over a gentle heat for 5 minutes. Add the egg yolks and mix well.
• Cool the mixture and place in a bowl while you prepare the pastry.
• Cut the pastry into two neat rectangles. Line a tray with greaseproof paper and place on it one pastry rectangle.
• Drizzle over the honey but leaving a centimetre border around the edges. With the other pastry rectangle, fold over lengthwise and make slits every inch or so along the folded centre.
• Reopen the pastry and brush the edges with egg white and also the other pastry rectangle on the tray. Spread the almond mix over the pastry base again leaving a centimetre border.
• Carefully place the other pastry slice over and pinch the edges to seal. Brush with the rest of the egg white and sprinkle with rich muscovite sugar or caster sugar.
• Bake on high for 5 minutes, reducing the heat to 180 C for the remaining ten minutes. Drizzle with honey and custard & sprinkle with cinnamon and icing sugar!