Summary

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

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Instructions

1. 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).
2. Mix a paste from the remaining ingredients.
3. 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.
4. 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.
5. Dust with icing sugar while it is still warm.