Instructions: Activate yeast with milk and sugar.

Mix remaining ingredients for pastry together to breadcrumb stage, add yeast mixture and mix until a smooth dough is obtained. Place dough in a bowl and allow to prove for 30 minutes or until doubled in size.

Roll dough out to a thickness of about 2 cm, place on a greased baking tray and spread with topping.

Allow to prove again and bake at 320F/170C for 35-40 minutes.

Cool on a wire rack.

To assemble:
When completely cold, split in half with a serrated knife and fill with whipped cream or pastry cream.

Topping:
In a small saucepan, melt butter, add sugar and boil for a couple of minutes. Add almonds and continue to cook until lightly coloured. Add cream, honey and vanilla and continue to cook until mixture thickens and leaves the side of the pan.

Delicious pastry for afternoon tea.

Pastry can be frozen and filled when required.

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