Scrumptious slices

Preheat the oven to 220 ºC (450 ºF). Defrost the pastry until it is manageable and roll into a 25 x 30 cm rectangle. Roll the marzipan into a slightly smaller rectangle. Place on top of the pastry. Combine the coconut and cherries with just enough egg white to bind them together and spread over the marzipan. Arrange the Flake chocolates, two side by side down the centre of the rectangle. Fold the pastry over the Flakes so that the edges overlap. Brush the edges with some of the remaining egg white and press firmly together. Also press the ends together. Place on a greased baking sheet with the folded edge facing down. Brush the pastry with a little egg white. Sprinkle with a little castor sugar and cut diagonal slits at about 1 cm intervals along the length of the roll. Bake for about 30 minutes or until the top is golden and the pastry baked through. Remove from the oven and cool on the baking sheet.
Serves 6.