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Plum and almond breakfast pastries


Makes: 12
timePrep time: 20 mins
timeTotal time:
Plum and almond breakfast pastries
Recipe by Kate Titford / Photographed by Martin Poole

Plum and almond breakfast pastries


Makes: 12
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
316Kcal
Fat
16gr
Saturates
6gr
Carbs
40gr
Sugars
25gr
Salt
0.3gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 500g puff pastry, preferably all-butter
  • 1 large egg, lightly beaten
  • 250g good-quality marzipan
  • 3-4 ripe plums, thinly sliced
  • 4 tbsp flaked almonds
  • 100g icing sugar
  • a sprinkle of flour, for dusting

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7. Halve the pastry and, on a floured surface, roll each half to 18 x 27cm. Cut into 12 squares, put on two baking sheets, lined with nonstick baking paper, and brush with the egg.
  2. Divide the marzipan into 12 and roll to squares just smaller than the pastry. Press on to the middle of the pastry squares and arrange the plums on top. Sprinkle with the almonds and bake for 15 minutes until golden. Cool on a rack for 30 minutes, then mix the icing sugar with 3-4 teaspoons of cold water and drizzle over. Serve warm or at room temperature.

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