Plum Crumble Plait

Plum Crumble Plait
Plum Crumble Plait
Serves 8
I was really pleased to be given a sack of early plums over the weekend, but didn't fancy another plum crumble. Then I remembered this recipe got a massive thumbs up from a group of kids last year, some of whom thought they didn't even like plums! Children will need some help preparing the pastry, but once that bit is done it's really straight forward. And the end result is a giant Danish, what could be better?
  1. 25g cold, unsalted butter
  2. 50g plain flour
  3. 25g ground almonds
  4. 25g light brown sugar
  5. 1/4 teaspoon cinnamon
  6. 1 sheet ready-rolled all-butter puff pastry
  7. 2 tablespoons light brown sugar
  8. 10 - 15 ripe plums (stoned and quartered)
  9. Beaten egg
  10. 75g icing sugar
  1. Preheat the oven to 190°C (170°C fan)
  2. First make the crumble by rubbing the butter into the flour and ground almonds until it looks like breadcrumbs, then stir in the sugar and cinnamon and put aside
  3. Lay the puff pastry vertically on a sheet of baking paper. Cut the top corners off leaving a 5 inch wide tab at the top, and then cut 1 inch thick parallel strips down each side, still leaving a 5 inch wide column down the middle for the filling (make sure you have the same number of strips down each side)
  4. Sprinkle the rest of the brown sugar down the middle of the pastry, then lay the plum slices on top and cover with the crumble
  5. Brush the exposed pastry with beaten egg, then fold the pastry over the filling at the top then work your way down, folding the strips over, alternating each side to create plait
  6. Seal at the bottom with beaten egg and trim off any excess pastry, then brush the whole plait with more beaten egg
  7. Transfer the greaseproof paper onto a baking tray and bake the plait on a low shelf for 30 mins, then remove from the oven and allow to cool completely
  8. Mix the icing sugar with a little water to create a very thick paste, then drizzle over the plait before serving
Cook It With Kids

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