Custard filling:

• Mix a little cold milk with sugar, custard powder and cornflour to form a paste.
• Heat milk, cinnamon and butter. 
• Remove from heat and infuse for 30 minutes
• Discard cinnamon stick
• Add paste to milk and cook, stirring, until thickened.
• Add salt, vanilla and almond essence.
• Cool
• Preheat oven to 220°C
• Roll pastry out to 3mm thickness
• Cut into 6cm x 6cm squares with a pizza wheel or a sharp knife
• Place on an oven tray lined with baking paper
• Brush tops with egg
• Bake for 8-10 minutes
• Allow squares to cool
• Split pastries open horizontally
• Place a tablespoon of filling on bottom half and top with other half, sandwich-style.
  
  

Lemon water icing:

• Place icing sugar, butter and lemon juice into a mixing bowl.
• Add a tablespoonful of boiling water at a time to make a smooth, glossy and slightly runny icing.
• Glaze pastries with a little lemon water icing.