Here plums and almonds sit atop thin layers of puff pastry and are brushed with a toffee glaze. If you want to use this pastry for savoury dishes omit the orange juice and almond extract and add a teaspoon of mustard to enhance the flavour.
2 large baking sheets, greased and lined
Serves 2–4
Preheat the oven to 180˚C (350˚F) Gas 4.
Dust a clean work surface with flour and roll out the pastry into a rectangle about 40 x 20 cm/16 x 8 in and to a thickness of about 3–5 mm/1⁄8 x ¼ in. Trim the edges using a sharp knife. It is important to use a downward cutting motion with the knife rather than dragging it through the pastry as this may compress the pastry leaves, resulting in less rising of the pastry. Cut the rectangle in two and transfer to the baking sheets. (You can make one large slice if you prefer but the pastry is quite fragile and is easier to transfer in two smaller slices.) Using a sharp knife, score a thin line around each pastry slice, about 1 cm/½ in from the edge.
Cover the inner square with thin slices of plum and sprinkle with the caster/superfine sugar and almonds. Make sure that you do not cover the scored line as this will prevent the pastry from rising. Bake in the preheated oven for 20–25 minutes, until the pastry is golden brown and has risen.
Meanwhile make the honey glaze. Put the butter, sugar, honey and cinnamon in a small saucepan with 1 tablespoon water. Heat until the sugar has dissolved and the mixture is smooth and syrupy. When the slices are cooked, remove them from the oven and brush each with the toffee glaze. Serve warm with whipped cream.
These puffs are best eaten on the day they are made.