Toast almonds in dry frying pan until lightly browned and set aside.
Place sheet of pastry on buttered baking sheet and brush pastry with a little melted butter.
Repeat this 3 times placing each sheet on top of the first one.
Now cut into rectangles or squares.
Repeat until you have 2 sets of 3 layers of pastry for each person.
Place in oven, bake for 6-8 minutes until golden and crisp and cool on wire rack.
To make the custard
Bring milk to the boil.
Whisk sugar and yolks with electric beater until thick and pale.
Then add the cornflour and gradually whisk in the hot milk.
Place mixture back in pan and cook until thickened and smooth.
Now remove from heat, beat in butter, pour into bowl, cover with cling-wrap right onto the custard to prevent a skin forming and leave to cool.
Whisk cream and fold in into the custard with orange flower water and refrigerate.
Place a sheet of crisp layered pastry on a flat serving plate.
Spoon some custard on pastry sheet and spread it carefully all over the pastry.
Repeat with the next layer of pastry.
Dust the top of the last sheet with icing sugar and cinnamon and sprinkle over the toasted nuts.
You can buy orange flower water from an Asian or Middle Eastern food shop. Alternatively use a drop of orange extract. Be careful though as it is very strong. If you can't find any of these, you can leave it out or add a splash of orange liqueur. It won't be traditional anymore having the alcohol in it, but it will certainly be delicious!!!