1. Preheat the oven to 200C/gas 6. Roll out the pastry into a large rectangle, then sprinkle one half of the rectangle with cinnamon, flaked almonds and a pinch of Demerara sugar. 2. Fold over the plain pastry onto the sprinkled side and roll with a rolling pin to push together. Cover both sides with baking parchment and bake between two baking sheets for 30 minutes until golden. 3. Strain the peaches, reserving the syrup. Pat the peaches dry with kitchen paper and sprinkle with the remaining sugar. 4. Heat a non-stick pan on the hob and sear the peaches all over so the sugar caramelises. Remove from the pan. 5. Using the same pan, pour in half the reserved peach juice with the vanilla pod and simmer for 3-5 minutes. Sir in the whipping cream. 6. Cut the pressed pastry into squares and place a caramelised peach on top of a pastry square, then top with another pastry square, making 4 millefeuille in all. Serve each millefeuille with the sauce drizzled around.