Fresh fig puff pastry braid
Published on 11 August 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
INGREDIENTS
1 rectangular puff pastry sheet
4 or 5 fresh figs
10 peeled almonds
4 or 5 amaretti
2 tablespoons dark chocolate chips
3 tablespoons peach and ginger jam
A little milk
Brown sugar
I unroll on parchment and cut side strips about 3 cm and a half long, leaving an intact centre about 10 cm wide.
I spread jam in centre.
I peel, halve and arrange figs along it.
I cut almonds into slivers and add over figs with chocolate chips.
I crumble amaretti.
I overlap pastry strips from alternating sides to close.
I continue with every strip.
I thoroughly seal the bottom.
I brush with milk.
I scatter brown sugar.
I bake at 180°C about 25 minutes until golden.
Excellent cold or warm with vanilla ice cream.
1 rectangular puff pastry sheet
4 or 5 fresh figs
10 peeled almonds
4 or 5 amaretti
2 tablespoons dark chocolate chips
3 tablespoons peach and ginger jam
A little milk
Brown sugar
I unroll on parchment and cut side strips about 3 cm and a half long, leaving an intact centre about 10 cm wide.
I spread jam in centre.
I peel, halve and arrange figs along it.
I cut almonds into slivers and add over figs with chocolate chips.
I crumble amaretti.
I overlap pastry strips from alternating sides to close.
I continue with every strip.
I thoroughly seal the bottom.
I brush with milk.
I scatter brown sugar.
I bake at 180°C about 25 minutes until golden.
Excellent cold or warm with vanilla ice cream.
Original source: https://incucinaconlilly.com/2014/08/11/treccia-di-sfoglia-con-i-fichi-freschi/
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