Plums are in season and that’s an exciting news to me. When the season arrives I buy buckets full of prune plums. Not only I enjoy eating them but I also bake a lot with them, I just really love that sourness that come out in plum desserts , I love the texture and flavor when plums are baked, I love so many things about it. And when I end up having way too many plums, I freeze them. Plums freeze really well.
I have already shared my family’s favorite plum pie recipe before. I am talking about My family’s favourite plum pie. it’s one of the easiest recipes to follow and the results exceeds all the expectations! If you haven’t tried it yet, I highly recommend it, it’s really delicious.
So today I have another quick and easy to follow recipe using prune plums and puff pastry. Let’s bake Puff Pastry Plum Plait.
Make your own puff pastry if you are a hero- that’s what I think of those amazing home bakers who make puff pastry from scratch! Or you can cheat and use a store bought puff pastry for this recipe. It’s a rustic homemade baking, so let’s keep it simple.
Ingredients. For this recipe you will need just a few basic ingredients : prune plums, sugar, cinnamon, an egg for an egg wash and powdered sugar as a final touch.
Puff pastry. I use a package with 2 sheets of puff pastry, they sheets are a perfect size for a plait like this, as it doesn’t require additional rolling.
Prune Plums. I list flour in the list of ingredients as an option. If plums are too ripe I suggest dusting them with flour to avoid filling becoming way too liquids which isn’t a good idea for a puff pastry dessert.
Sweetness Use more sugar for filling if you have a sweeter tooth. Since the plaits aren’t too sweet, dust plaits generously with powdered sugar after cooling them off.
Refrigerating. Puff pastry plum plaits taste best within a day. Cover leftovers with plastic wrap and refrigerate. Use within 2 days.
I list flour in the list of ingredients as an option. If plums are too ripe I suggest dusting them with flour to avoid filling becoming way too liquid.
These plaits aren’t too sweet, dust plaits generously with powdered sugar after cooling them off.
Use more sugar for filling if you have a sweeter tooth.
Puff pastry plum plaits taste best within a day. Cover leftovers with plastic wrap and refrigerate. It’s good for about 2 days
1 package of puff pastry (2 sheets) thawed at room temperature according to the instructions
24-30 prune plums pitted and sliced in halves.
1 tbsp cinnamon
2 tbsp flour ( optional) See notes.
1 egg for egg wash
Powdered sugar for dusting
Preheat oven to 400 degrees F (200 degrees C) .
Wash, dry and pit the plums. Cut them into halves and place them into a bowl. Add sugar and cinnamon, mix gently without mushing them, so all the plums are fully coated. If plums are overripe add flour at this point. Set plums aside.
Lay parchment paper on the working table, make sure parchment paper is large enough to fit into the baking tray. Place one sheet of puff pastry on the parchment paper.
Spread half of the plums on the puff pastry sheet evenly all along the centre. Leave about 3 inches on both side of the filling (see photos)
Take a sharp knife and cut thick slits on a downward angle towards the bottom of the pastry sheet. Make the cuts on both sides of the sheet.
Now start plating. Take one piece of a “strip” and move it across and over the filling. Take the top piece on the other side and move it over and across the first “strip”, go back to the other side and take second “strip” from the top and move it across and over the previously moved piece. Repeat with each piece and make a nice plait.
Pinch and tuck the ends of plate.
Transfer the plait carefully on the baking tray.
Use the second sheet of the puff pastry and repeat steps 3-7.
When both plaits are laid on the baking tray brush the tops generously with egg wash. Sprinkle with some sugar.
Bake at 400 degrees F (200 degrees C) for 20-25 minutes until the crust is golden brown.
Baking time varies, so check the plaits in 20 minutes and adjust the time of baking accordingly.
Let plaits cool completely and dust the tops generously with powdered sugar.