Puff Pastry – Poppy Seed Rolls with Marzipan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 slices puff pastry (large , frozen)
- 1 bag poppy seeds
- 1 pack marzipan paste
- 1 sachet cake icing (frosting, ready-to-eat)
Print Recipe
Pin Recipe Instructions
- Let the puff pastry slices thaw slightly. Place two slices of puff pastry with the long side next to each other. Carefully join the sides with a knife so that two large panels are created.
- Divide the marzipan in two and roll out thinly. I always put it between two sheets of foil and then roll it so it doesn`t stick and becomes evenly thin. Place the marzipan plates on the puff pastry. Cut off the edges so that the marzipan and dough are the same size. Spread the poppy seed bakery on both plates and spread on top.
- Roll up from the long side and carefully smooth the seam again with a knife. Cut approx. 1-2 cm thick slices from the rolls and place them on a baking sheet with baking paper.
- Bake in the preheated oven at approx. 200 ° (middle rack) for 15-20 minutes. Maybe a little shorter or longer, depending on the oven. The snails must be golden yellow in color. Take out of the oven and let cool down.
- Then brush with icing.
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