Apricot Marzipan Strips

Name: Apricot Marzipan Strips
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 pack of (450 g); 7-10 Tbsp TK-sheet pastry; 1 can(s) (850 ml) Apricots; 1 Egg (Gr. M); 100 g Marzipan raw mass; 100 g + 50 g icing sugar; 7-10 Tbsp Flour; 50 g Almond slivers; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 pack of (450 g)
7-10 Tbsp TK-sheet pastry
1 can(s) (850 ml) Apricots
1 Egg (Gr. M)
100 g Marzipan raw mass
100 g + 50 g icing sugar
7-10 Tbsp Flour
50 g Almond slivers
baking paper

Directions

1
Defrost the puff pastry. Drain the apricots and collect the juice. Finely dice 3/4 of the apricots, cut the remaining apricots into thin slices. Separate the egg. Dice marzipan. Knead with egg white, apricot cubes and 100 g icing sugar with the dough hooks of the hand mixer
2
Line baking tray with baking paper. Place the dough plates on top of each other. Roll out to a rectangle (approx. 25 x 38 cm) on a little flour. Place on a baking tray, prick several times with a fork and spread the marzipan mixture on top, leaving a rim of about 3 cm on the long sides. Fold both edges of the dough inwards, each approx. 2 cm wide
3
Sprinkle apricot slices and almonds on the marzipan mixture. Whisk the egg yolks. Spread the edges of the dough with it. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) on the bottom shelf for approx. 35 minutes. Cool down a little. Mix 450 g icing sugar and 1-2 tbsp apricot juice. Spread the edges of the dough thinly. Leave to dry