Summary

Ingredients

• 450 g puff pastry - rectanles (TC)
• 50 g marzipan raw mixture
• 50 grams sugar
• 50 g hazelnuts or walnuts, rouhly chopped
• 20 g breadcrumbs
• 4 tablespoon heavy cream
• 100 g almond (s) (flakes)
• 1 tablespoon powdered sugar, for dusting

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Instructions

1. Take the pastry sheets out of the packaging, place them next to each other on boards and let them thaw. Preheat the oven to 220 degrees (fan oven 200 degrees). Gently roll out the plates lengthways on a floured work surface.
2. Crumble the marzipan mass and knead with the other ingredients (sugar, hazelnuts or walnuts, breadcrumbs and cream) in a bowl. Spread the filling on the rolled out puff pastry sheets with a tablespoon and smooth out with a spatula. Then roll up the plates from the long side and place them on a baking sheet lined with baking paper.
3. Then brush the rolls thinly with water and sprinkle with the flaked almonds. Bake for about 25 minutes, remove and let cool on a wire rack. Finally dust with powdered sugar.