Duncan, we've done some experimenting with using nut pastes or spreads in the middle of the two layers of pastry, which tends to work better than pastry cream, which will break down in the heat of the oven. Almond Schmear or Marzipan are both great options for a middle layer. If you'd like to incorporate some pastry cream into this recipe, consider spreading it on top after the loaf has cooled, before serving. You could garnish it with some fresh sliced fruit too. Happy baking! Kye@KAF

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