Apple and marzipan wreath

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Dissolve yeast in the milk and pour into the depression. Dust with a little flour from the edge and let it rise covered in a warm place for about 15 minutes. Melt the fat. Add fat and 1 egg yolk to the flour mixture. Mix everything with the dough hooks of the hand mixer to a smooth dough, cover and leave to rise in a warm place for another 30 minutes. Place the puff pastry slices next to each other and defrost.

2. 2

   Place the slices on top of each other and roll out into a square (20 x 20 cm) on a lightly floured work surface. Knead the yeast dough again and roll out into a square (approx. 30 x 30 cm) on a floured work surface. Place the puff pastry diagonally offset on the centre of the yeast dough. Beat the corners of the dough over the puff pastry. Turn over and roll out into a rectangle (approx. 30 x 40 cm). Whip the rectangle three times over each other. Roll out again (approx. 30 x 40 cm). Repeat the process twice. Wrap dough in foil and chill for about 1 hour. In the meantime peel apples, cut them into very small cubes and sprinkle with lemon juice. Roast almond slivers in a pan without fat and put 2 tablespoons aside. Chop the remaining almond slivers roughly. Grate marzipan. Mix apple cubes, almonds and marzipan. Roll out the dough on a floured work surface in a rectangular shape (approx. 40 x 65 cm). Spread the apple and marzipan mixture on the dough, leaving approx. 1.5 cm free at the sides. Cut the dough in half lengthwise and roll up tightly from the middle long side. Turn the dough strands around each other and lay them together on a baking tray lined with baking paper to form a wreath.

3. 3

   Roast almond slivers in a pan without fat and put 2 tablespoons aside. Chop the remaining almond slivers roughly. Grate marzipan. Mix apple cubes, almonds and marzipan. Roll out the dough on a floured work surface in a rectangular shape (approx. 40 x 65 cm). Spread the apple and marzipan mixture on the dough, leaving approx. 1.5 cm free at the sides. Cut the dough in half lengthwise and roll up tightly from the middle long side. Turn the dough strands around each other and lay them together on a baking tray lined with baking paper to form a wreath. Press the ends firmly together. Place a greased cup or similar in the middle. Mix 1 egg yolk and cream and brush the wreath with it. Bake the wreath in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Remove the cup after about 15 minutes. If the surface gets too dark, cover the wreath with aluminium foil. Remove the wreath from the oven and let it cool down a little. Warm up the jam and coat the wreath with it. Sprinkle with sugar crystals and almond slivers. Serve lukewarm or cold

4. 4

   Place a greased cup or similar in the middle. Mix 1 egg yolk and cream and brush the wreath with it. Bake the wreath in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes. Remove the cup after about 15 minutes. If the surface gets too dark, cover the wreath with aluminium foil. Remove the wreath from the oven and let it cool down a little. Warm up the jam and coat the wreath with it. Sprinkle with sugar crystals and almond slivers. Serve lukewarm or cold

5. 5

   1 1/4 hours waiting time

Nutrition Facts

KCAL
210 kcal

CARBS
24 g

FATS
11 g

PROTEINS
4 g