Nut Rings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g puff pastry, sliced, frozen
- 100 g marzipan
- 100 g nuts, round (almonds or hazelnuts)
- 1 egg (s)
- 1 pinch (s) cinnamon
- 1 pinch (s) salt
- 4 tablespoon rum
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry individually. Then layer the slices in two equally sized stacks and roll them out with the rolling pin to form a rectangular plate each (the two plates should be the same size).
- Mix a paste from the remaining ingredients.
- Moisten the lower plate with water and spread the nut filling on it. Put the second layer of puff pastry on top and cover the whole thing on a board and let it rest in the refrigerator for 10 minutes.
- Then cut the plate into strips approx. 2 cm wide. Twist each strip individually into a spiral and then shape it into a circle. Place on a baking sheet and put in the oven preheated to 220 degrees. Bake for between 15 and 25 minutes, depending on the oven, until the nut rings are golden brown.
- Dust with icing sugar while it is still warm.
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