BRAIDED LAMINATED WREATH
An elegant, crispy and delicious treat that’s just as impressive for breakfast as it is for a special afternoon snack. Thanks to Marie’s ready-to-use puff pastry, this recipe combines simplicity with a result worthy of a patisserie. The braided shape gives it a striking presentation, whilst the soft, aromatic filling makes every bite an explosion of flavour.
Preheat the oven to 180°C (top and bottom heat). Roll out the Marie pastry on baking paper.
Spread the almond cream in the centre of the pastry, forming a circle but leaving the edges free. Arrange the fruit on top, cut into small pieces or thin slices.
Roll the dough into a cylinder, then join the ends to form a ring. Make a lengthwise cut without cutting all the way through, 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 crispy.
Leave to cool slightly before dusting with icing sugar and, if you like, a few flakes of Maldon salt for a striking contrast.
Codina’s tips for improving this dessert
Marie puff pastry guarantees a crisp, light result with no fuss. Its artisanal quality elevates any filling, sweet or savoury, whilst Maldon salt adds an unexpected twist that brings out the flavours. A recipe from Codina that’s perfect for impressing your guests without spending hours in the kitchen.
