BRAIDED LAMINATED CROWN
An elegant, crunchy and delicious preparation that will surprise at breakfast or as a special snack. Thanks to the ready-to-use Marie flaky pastry, this recipe combines simplicity with a pastry-worthy result. The twisted twist on the shape gives it a striking presentation, while the soft, aromatic filling makes every bite an explosion of flavour.
INGREDIENTS
- 1 sheet of Marie puff pastry
- 80 g almond or hazelnut cream (frangipane or cocoa cream)
- 1 beaten egg (for brushing)
- Fresh or dried fruit to taste (apple, pear, cranberries, dried figs)
- Rolled almonds or pearl sugar for decoration
- Maldon® salt flakes (optional)
- Icing sugar for sprinkling (optional)
BRAIDED LAMINATED WREATH PREPARATION
- Preheat the oven to 180 °C with top and bottom heat. Spread the Marie dough on parchment paper.
- Spread the almond cream in the centre of the dough, forming a circle without reaching the edges. Place the fruit in small pieces or thin slices on top.
- Close the dough into a cylinder, then join the ends to create a crown. Make a lengthwise cut without separating completely, and gently plait the two exposed sides, leaving the filling visible.
- Brush with beaten egg and decorate with flaked almonds or pearl sugar.
- Bake for 25-30 minutes or until golden brown and crisp.
- Allow to cool slightly before sprinkling with icing sugar and, if desired, a few flakes of Maldon salt for a surprising contrast.
CODINA’S ADVICE TO IMPROVE THIS DESSERT
Marie flaky pastry guarantees a crispy and airy result without fuss. Its artisan quality elevates any filling, sweet or savoury, while the Maldon salt adds an unexpected twist that enhances the flavours. A perfect recipe to show off without spending hours in the kitchen.
