Plum Jam Pastries

Melt the butter, pour in the milk, and let it cool down slightly.

Sift the flour and sugar and mix them with the spices, salt, and yeast. Add the egg yolk and slightly cooled butter with milk to the bowl and knead the dough. It is quite dense but elastic. Cover the bowl with a cloth and let the dough rise for one hour in a warm place without drafts.

Roll out the risen dough into a 3 mm thick sheet, trying to use as little plain flour for dusting as possible and rolling it into as precise a rectangle shape as possible. Cut the sheet into 6.5 cm squares. Place a scant teaspoon of plum jam in the center of each square, fold the corners to the center. Place half an almond on the seam of the dough and gently press it into the dough.