Puff pastry plait with pear and marzipan

Recipe for a plaited puff pastry log with pear, lemon and marzipan.

Course Bread, Dessert

Cuisine Danish

Nøgleord Dessert tart, Pear dessert, Puff pastry plait, Puff pastry tart

Total Time 30

Servings people

Calories 435kcal

Stir the ingredients for the remonce together until combined.
Unroll the puff pastry on a sheet of baking parchment.
The filling will go down the middle of the pastry, so cut diagonal strips into the pastry from the long edge, stopping 1/3 of the way in. Do this on both sides.
See the photo just below the recipe for how the pastry should be cut.
Spread the centre strip with the remonce and layer the pear slices on top until all the slices are used.
Crumble the remaining marzipan over the top.
Fold the short ends of the pastry in over the filling, then fold the strips in over the filling, alternating from side to side – one at a time.
If in doubt, see the video above the recipe.
Brush the top with the beaten egg and sprinkle with pearl sugar, if using.
Bake the plait in a preheated conventional oven (top and bottom heat) at 200°C for about 20 minutes.
Leave it to rest for 5-10 minutes before slicing and serving.
Serve with ice-cold crème fraîche, stirred with a little vanilla sugar if you like – or a scoop of vanilla ice cream.