Method

• 1.
  For the pastry, place the flour, sugar, yeast, 1 tsp fine salt, cardamom and butter in a food processor and pulse until the butter is chopped into 1cm pieces (you want these lumps of butter to remain in the mixture). Transfer to a large bowl (mixture will be very sticky and wet). Place egg and milk in a jug and whisk together with a fork. Add to the flour mixture and use a butter knife in a cutting motion to combine until a soft dough forms. Cover bowl with plastic wrap and place in the fridge overnight (12-14 hours).
• 2.
  Turn the dough onto a well-floured work surface and bring together with your hands. Knead for 30 seconds or until almost smooth (you’ll still be able to see the pieces of butter through the dough). Shape into a rectangle, then use a floured rolling pin to roll out the dough to a rectangle about 40cm x 25cm, dusting with additional flour as required to prevent the dough sticking and keeping the edges as straight as possible.
• 3.
  With a short side nearest to you, fold the bottom third of the pastry up to cover the centre third, then fold the top third down. Turn the dough clockwise a quarter turn. Repeat folding the dough into thirds to make a small rectangle. Flip dough over and repeat the rolling and folding process again. Enclose well in plastic wrap and chill for 1 hour.
• 4.
  For the almond filling, whisk the almond meal and icing sugar in a medium bowl to combine. Place the milk and yolk in a small bowl and whisk until smooth. Add to the almond mixture and mix with a wooden spoon until well combined and a smooth paste forms. Cover with plastic wrap and set aside until required.
• 5.
  Line a large baking tray with baking paper. Turn out pastry onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the pastry to a rectangle about 30cm x 35cm and 5mm thick. Cut into thirds to make three 11.5cm x 35cm rectangles, then carefully transfer to prepared tray. Use the tip of a small sharp knife to score a 1cm-wide border around each rectangle, making sure not to cut all the way through.
• 6.
  Spread one-third of the plum jam, then one-third of the almond filling, down the centre of each pastry rectangle, making sure to stay within the scored area. Use the back of a teaspoon to lightly swirl the jam and filling together. Chill for 1 hour.
• 7.
  Preheat oven to 200°C/180°C fan-forced. Bake pastries on tray straight from the fridge for 18-20 minutes until the pastry is deep golden, crisp and cooked through. Cool on the tray.
• 8.
  For the plum icing, place the jam in a microwave-proof bowl and microwave in 30-second bursts, stirring after each burst, for 1 minute or until heated through (or heat in a small saucepan). Pass through a sieve into a bowl. Place icing sugar in a medium bowl. Stir in 2 tbs plum jam and enough water (about 1 tbs) to make a smooth pouring consistency.
• 9.
  Use a spoon to drizzle plum icing over the cooled pastry. Sprinkle with flaked almonds and set aside for 30 minutes or until the icing sets. Slice pastries to serve.