Made this today with white spelt flour and substituted 1/3 of the butter by a gel made with chia seeds and they still puffed beautifully. Didn't need all the water in the dough for the bottom though and as my almond slivers smelled a bit stale, I toasted them with a bit of butter and when brown, sprinkled some very fine sugar on them and let them caramelize... very yummy! Next time I'll divide the dough in more, smaller parts because we like the end bits most! And I'll probably try different combinations: a blackberry spread with allspice and vanilla in the dough, or a strawberry spread with lemon and orange in the dough. Thanks for such a lovely recipe!

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