Place the puff pastry slices next to each other on a floured work surface, let them thaw.
Knead the marzipan and 2 tablespoons of powdered sugar.
Place the puff pastry slices on top of each other and roll them out into a rectangle (25 x 30 cm). Roll out the marzipan into a rectangle (23 x 29 cm) on a surface sprinkled with powdered sugar.
Heat the orange jam and stir until smooth. Set aside 1 teaspoon. Spread the puff pastry with the rest of the jam, cover with the marzipan plate, roll up from both long sides and cut into approx. 30 slices. Press a little flat, sprinkle with sugar and place on two baking sheets lined with baking paper.
Place an empty baking sheet on the bottom of the oven, otherwise the pig`s ears will turn dark very quickly from below.
Bake one after the other in a preheated oven at 200 ° C for 15-20 minutes until golden brown. After the cooking time, brush the ears with the jam you set aside!