Prepare: Preheat the oven to 190 ° C.
Cover a cake pan of 30 cm diameter with baking paper and put one sheet of puff pastry in it. Press the dough well and pierce it a few times with a fork.
Filling: iron a even layer of jam over the dough. Keep 1-2 tablespoons of jam separate for the finish.
Make diamonds: Cut with a serrated knife or a rolling pin of straps of up to 1 cm wide from the second sheet of puff pastry.
Place the straps in cross shape over the jam and change direction after each bar to create a diamond pattern.
Finish edges: Cut wider strips of about 2 cm from the puff pastry and attach them along the edges of the cake for a neat finish.
Cover: Beat the egg yolk with the milk and carefully brush the puff pastry with a kitchen brush for a nice shine.
Bake: Place the cake in the oven and bake for 25 minutes, or until the puff pastry is golden brown and crispy.
Finish: Heat the remaining jam with a small splash of water in a pan. Briefly bring to the boil and mix into a smooth sauce.
Spread the diamonds with the warm jam for a shiny finish.
For an extra touch you can mix a dash of brown rum through the jam.
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