Puff pastry plait with rhubarb and marzipan

Recipe for a plaited puff pastry with rhubarb and marzipan - can be prepared in under 10 minutes.

Course Bread, Dessert

Cuisine Danish

Nøgleord Puff pastry, Puff pastry plait, Puff pastry tart, Rhubarb

Total Time 30

Servings people

Calories 380kcal

Unroll the puff pastry on a sheet of baking parchment.
The filling goes down the middle of the pastry, so cut diagonal strips into the dough from each long edge, stopping 1/3 of the way in across the sheet. Do this on both sides.
See the photo of how to cut the pastry, just below the recipe.
Cut the rhubarb into smaller pieces - dice or slices, depending on how thick the stalks are and how chunky you want them.
Mix the rhubarb with the sugar, vanilla sugar and cornflour - stir well to combine.
Crumble half the marzipan over the middle section of the pastry. Spread the rhubarb on top, and finish by crumbling the rest of the marzipan over it.
Fold the ends of the pastry in over the filling, then fold the strips in over the filling, alternating from each side, – one at a time.
See the video above the recipe, if you like.
Brush the top with the beaten egg and sprinkle with pearl sugar, if you like.
Bake the plait in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 20 minutes.
Let it rest for 5-10 minutes before slicing and serving.
Serve with ice-cold crème fraîche (38% fat) or a scoop of vanilla ice cream.