Quince jam puff pastry braid

Name: Quince jam puff pastry braid
Ingredients: 400 g puff pastry; 370 g quince jam; 1 teaspoon honey; 1 teaspoon water

Dessert - Quince jam puff pastry braid by Severina P. - Recipia

The quince jam puff pastry braid is made with puff pastry slashed at 2 cm intervals and baked until the edges turn golden. The jam stays soft in the middle, and the honey and water leave a glossy coating on top. I cut it into narrow slices, though half of it disappears in the blink of an eye. Prep: 15 minutes. Cook: 25 minutes. Rest: 50 minutes. Total time: 90 minutes. Servings: 8. About 400 kcal and 3 g protein per serving.

Ingredients

400 g puff pastry
370 g quince jam
1 teaspoon honey
1 teaspoon water

Preparation

1. Leave the puff pastry to thaw at room temperature for 30 minutes, until it can be unfolded without cracking. 2. Lay the sheet on the work surface and divide it by eye into three parts. Cut the edges at 2 cm intervals, spread the jam down the middle, then bring the strips over it, alternating them like a braid. 3. Line a baking tray with parchment paper and place the braid on it. 4. Bake in an oven preheated to 179°C for 25 minutes, until the edges are golden brown. While it bakes, mix 1 teaspoon honey with 1 teaspoon water. 5. Brush the braid with the honey mixture as soon as you take it out of the oven. Leave it to cool for 20 minutes, then cut it into portions.

Notes

The slices keep in a sealed container in the fridge for up to 3 days; the puff pastry gradually softens. I serve it with black tea. The dough is easiest to work with while cold; if it starts sticking to the work surface, put it in the fridge for 10 minutes. Choose a thick jam that sits on a spoon, since one that is too runny may ooze through the gaps in the braid. If the jam is very firm, mix it well before spreading so it does not catch on the puff pastry. You can replace the quince jam with 370 g plum jam, keeping the same amount. Puff pastry contains gluten.