Apple and sultana puff pastry diamond with clotted cream
For the compote, put the apples, vanilla, butter, cinnamon, sugar and water in pan and cook, stirring often, until ingredients turn into a purée.
Then mix in the sultanas and set aside.
For the diamond, roll out the puff pastry and cut two 10cm/4in wide diamonds.
Cut around the edges of the diamonds and fold the corners back on each other.
Brush with egg wash, sprinkle with sugar and bake at 180C/350F/Gas 4 until golden brown. Leave to cool.
Slice the diamonds in half, spoon the purée over the bottom, add the pastry lids and serve with clotted cream.