Portuguese travesseiros

Method

Make the almond filling by creaming softened butter with icing sugar until pale, then fold in ground almonds, caster sugar, cornflour, cinnamon, vanilla, and salt. Beat egg whites to soft peaks and gently fold into the almond mixture. Roll out chilled puff pastry to 3mm thickness and cut into 8cm squares. Place 1 tablespoon of filling in the centre of each square, then fold diagonally to create a triangle and seal the edges with the tines of a fork. Chill on a lined baking tray for 30 minutes. Mix egg yolk with 15ml water to make an egg wash and brush over each travesseiro. Bake at 200°C (fan 180°C) for 15-18 minutes until golden and risen. Cool on a wire rack for 10 minutes, then dust generously with icing sugar while still warm.