Classic almond pastries

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Line a baking sheet with baking paper.
2. With an electric whisk, beat the butter and sugar in a bowl until pale. Whisk in the egg yolks. Fold in the ground almonds, almond extract and flour. Stir until smooth, and chill.
3. To make plaits, roll out the pastry on a floured surface to approximately 40cm square. Cut into 2, so you have 2 rectangles (measuring 40cm x 20cm), then spread the almond filling down the centre in a long sausage shape. Fold the top and bottom over to seal in the filling, then make diagonal cuts about 1cm apart down the side of each rectangle at a slight angle (see our How to make Danish pastries feature for details). Brush the pastry strips with beaten egg then, alternating sides, fold them in a criss-cross pattern over the filling.
4. To make individual pastries, roll out the pastry to a 5mm thickness and cut into 8 x 10cm squares. Put a generous tbsp of the filling in the middle, then fold the pastry corners into the centre to enclose the filling.
5. Place the pastries on a lined baking sheet. Chill, covered in cling film, for 20 minutes. Brush each pastry with the beaten egg and bake for 18-20 minutes until golden brown.
6. Meanwhile, whisk the icing sugar and milk together in a bowl until it forms a thick but pourable icing and set aside.
7. Cool the pastries for 5-10 minutes, drizzle with the icing, scatter with flaked almonds (cut the plaits into lengths) and serve.