Marzipan apple bags

Name: Marzipan apple bags
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 1 pack of ( 450 g= 10 slices ) deep-frozen puff pastry; 75 g dried dates; 75 g Marzipan raw mass; 4 (approx. 650 g) sour apples; 2-3 TABLESPOONS Lemon juice; 2 go. tablespoons of sugar; 1 Protein; 50 g flaked almonds; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

1 pack of ( 450 g= 10 slices ) deep-frozen puff pastry
75 g dried dates
75 g Marzipan raw mass
4 (approx. 650 g) sour apples
2-3 TABLESPOONS Lemon juice
2 go. tablespoons of sugar
1 Protein
50 g flaked almonds
7-10 Tbsp Icing sugar
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Finely dice dates, grate marzipan. Wash apples, peel and quarter them as desired, cut out the core. Cut the fruit flesh into small cubes. Mix with lemon juice and sugar. Steam covered for about 5 minutes. Mix marzipan and dates into the apples.
2
Spread the mixture on the dough slices. Brush 2 opposite tips with egg white and lay on top of each other. Place 5 pieces of dough on a baking tray lined with baking paper. Brush with egg white again and sprinkle with almond flakes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 17-20 minutes. Allow to cool slightly and dust with icing sugar