Apricot-poppy marzipan strudel

Ingredients

Directions

1. 1

   Place 5 puff pastry slices on top of each other and defrost. Defrost the remaining slice separately. In the meantime, carefully drain the apricots. Dice marzipan. Mix the poppy seed bake, egg and marzipan with the whisk of the hand mixer. Cut the apricots into fine slices.

2. 2

   Roll out the dough to a plate (30 x 45 cm) on a lightly floured work surface. Place it on a tea towel sprinkled with flour. Sprinkle with 3 tablespoons of ground almonds. Spread the poppy seed mixture on the lower 2/3 of the rolled out plate. Spread apricots on top. Sprinkle with the remaining ground almonds and roll up using the tea towel. Place on a baking tray lined with baking paper. Brush with whisked egg yolk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. (Cover in between if necessary). Roll out the last slice of puff pastry thinly and cut out the flowers. Also brush with whisked egg yolk. Bake in the oven at the same temperature for 8-10 minutes until golden brown.

3. 3

   Sprinkle with the remaining ground almonds and roll up using the tea towel. Place on a baking tray lined with baking paper. Brush with whisked egg yolk and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. (Cover in between if necessary). Roll out the last slice of puff pastry thinly and cut out the flowers. Also brush with whisked egg yolk. Bake in the oven at the same temperature for 8-10 minutes until golden brown. Cut strudel into pieces, dust with icing sugar and serve decorated with flowers. Sweetened, whipped cream tastes good with it