Plum Puff Pastry Plait

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An alliteration as a recipe title – I don’t think I’ve ever managed that before. I bought plums at our Friday Market, as usual with no idea at all what I was going to make from them. Then I remembered I had a roll of puff pastry dough in the fridge, and the idea of the plait took shape.

A sheet of marzipan for cake decoration also sat half forgotten in the store cupboard, next came sliced almonds and the dried cinnamon flowers I still have (take a look here if you’ve never heard of them).

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I brushed the plait with pear jelly, because that was the only transparent kind I had, and also because you won’t taste it as it doesn’t have a strong flavour and won’t be noticeable after baking. The jelly is just needed to give the top a little shine and to make the almond slices stick.

This is an extremely quick and delicious Sunday afternoon coffee snack. The slightly tart plums together with the sweet-ish marzipan and the very subtle hint of cinnamon are a wonderful combination.

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Plum Puff Pastry Plait

1 roll puff pastry
cake decoration sheet marzipan
approx. 12 plums
2 tsp raw cane sugar
sliced almonds
12 dried cinnamon flowers [alternatively 1 tiny pinch of cinnamon powder]
light-coloured fruit jelly

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Halve the plums, remove stones, then cut each half into 4 slices, then slice again widthways. Mix plums with raw cane sugar and a handful of sliced almonds. Put aside.

Unroll the puff pastry, mark it into 3 sections lengthways without cutting through, then slice the outer sections into equal strips.

Cut sheet marzipan to fit the middle part of the puff pastry sheet, lay it on top, then cover with the plums. Fold in the puff pastry strips, alternating left and right, and wrap up the end pieces.

Brush the plait with jelly, then sprinkle with sliced almonds.

Bake on middle shelf at 200°C / 400°F for 35 minutes. Remove from oven and let cool slightly.

Serve slightly warm or cold; will also be great with whipped cream.

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