vegetarianMake the filling
In a small saucepan, combine the water, granulated sugar, cinnamon stick, and lemon peel. Bring it to a boil over medium heat, stirring until the sugar dissolves, then simmer for 2 minutes to make a light syrup. Stir in the blanched ground almonds and cook, stirring constantly, until the mixture turns into a thick paste that starts to pull away from the pan. Remove the cinnamon stick and lemon peel, beat in the egg yolks one at a time, then return the pan to low heat and cook for 1 minute more, stirring constantly, until the filling is smooth, glossy, and thick enough to hold its shape.
Cool the filling
Transfer the almond filling to a shallow bowl and spread it out a little so it cools evenly. Let it stand for 15 minutes, or until it is no longer warm to the touch and feels thick enough to mound neatly.
Preheat the oven
Preheat the oven to 200° C and line a baking sheet with parchment paper.
Cut the pastry
Unroll the all-butter puff pastry on a cool work surface. If it comes as a block, roll it between two sheets of parchment until you have an even sheet, then cut it into 8 equal rectangles. Keep the pastry moving as little as possible so the butter stays cold and the layers stay flaky.
Fill and seal
Spoon the cooled filling into the center of each pastry piece, leaving a clear border all around. Fold each rectangle over to make a pillow shape, press the edges firmly to seal, and place the pastries seam-side down on the prepared tray. Brush the tops with the beaten egg for a shiny, golden finish.
Bake until golden
Bake for 18–22 minutes, or until the pastries are deeply golden, puffed, and crisp all over. If your oven browns unevenly, turn the tray halfway through baking so they colour evenly.
Dust and serve
Let the pastries sit for 5 minutes, then dust them with the remaining granulated sugar and the ground cinnamon. Serve warm, while the pastry is crisp and the almond filling is soft.
