Fast marzipan pig ears

Name: Fast marzipan pig ears
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 3 discs (à 75 g) deep-frozen puff pastry; 150 g Marzipan raw mass; 50 g ground pistachio kernels; 1 TABLESPOON Sugar syrup; 7-10 Tbsp Flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

3 discs (à 75 g) deep-frozen puff pastry
150 g Marzipan raw mass
50 g ground pistachio kernels
1 TABLESPOON Sugar syrup
7-10 Tbsp Flour

Directions

1
Place puff pastry slices next to each other on a floured work surface and allow to thaw. In the meantime, knead the marzipan and pistachios, except for 2 teaspoons for decorating. Place the puff pastry slices on top of each other and roll out into a rectangle (22 x 30 cm). Roll out the marzipan into a rectangle of the same size and place on the puff pastry. Roll up from both long sides.
2
Cut into 30 slices. Press slightly flat and place on 2 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15 minutes until golden brown. Remove cookies from the oven and let them cool down on a cake rack. Spread with sugar syrup and sprinkle with remaining pistachios
3
Waiting time approx. 30 minutes