IN ADVANCE

Ignite the charcoal in the Big Green Egg and heat, using the convEGGtor and the Stainless Steel Grid, to 180°C. Meanwhile, roll out the puff pastry on a worktop dusted with flour into a rectangle about 3 millimetres thick.

Mix the dark caster sugar with the cinnamon. Separate the egg white from the egg yolk. Whisk 2 drops of water through the egg yolk and brush the puff pastry with this. Sprinkle the puff pastry evenly with the caster sugar mixture and roll up starting at the long side.

Cut the ends of the dough roll nice and straight, and cut it into slices about 3 cm wide. Use a skewer to make indentations in the slices lengthwise.

Beat the egg whites. Mix the almond flakes with the granulated sugar and add enough of the egg white to make the almond flakes sticks together well.

Scoop some of the almond mixture onto each dough slice and press a cinnamon stick into it.