Spring Rolls with Chocolate and Marzipan Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 20 sheets dough for spring rolls
- 2 egg (s), including the egg white
- 750 ml oil for deep-frying
- Icing sugar for dusting
- 75 g butter, room temperature
- 75 grams sugar
- 75 g marzipan raw mixture
- 2 egg (s), including the yolk
- 1 egg (s)
- 1 point vanilla sugar
- 100 g almond (s), round
- 150 g chocolate flakes
- 2 tablespoon amaretto
Print Recipe
Pin Recipe Instructions
- Cover the spring roll dough with a very damp kitchen towel so that it stays nice and supple.
- For the filling, put the butter and sugar in a mixing bowl and use the whisk of the electric hand mixer to whisk until light and creamy. Add the marzipan mixture in pieces. Then stir in the egg yolks, egg and vanilla sugar and whisk in. First mix in the ground almonds, then the chocolate and the amaretto. Beat the two egg whites lightly until frothy. Place only 1 spring roll sheet on a board with the tip pointing towards the body. Brush the edges of the pastry sheet with the egg white. Place about 1 tablespoon of the filling on the lower third of the pastry sheet. Place the lower corner over the filling, fold the sides and roll up the dough, pressing the corners into place. Put the finished roll on a plate and cover with a damp cloth. Do this until you have used all the sheets. Heat the vegetable oil in a saucepan and fry the spring rolls in portions for about 2 to 3 minutes until golden. Dust with icing sugar and serve warm.
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