Marzipan-Plum-Striezel

Name: Marzipan-Plum-Striezel
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 100 g chopped almonds; 200 g Marzipan raw mass; 350 g Plum jam; 1 Egg yolk (size M); 2 TABLESPOONS Milk; 100 g Icing sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
100 g chopped almonds
200 g Marzipan raw mass
350 g Plum jam
1 Egg yolk (size M)
2 TABLESPOONS Milk
100 g Icing sugar
baking paper

Directions

1
Take the puff pastry out of the fridge and let it rest in the package for about 10 minutes. For the filling, briefly roast the almonds in a pan without fat while turning. Coarsely grate the marzipan. Mix plum puree, almonds and marzipan. Roll out the puff pastry.
2
Spread the filling evenly over the pastry, leaving a 5 cm margin. Roll up the dough from the long side. Press the ends together. Place on a baking tray lined with baking paper. Whisk egg yolk and milk. Spread the dough with egg mixture. Cut the dough roll diagonally to the middle at a distance of about 10 cm. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Mix icing sugar and 2-3 tablespoons of water.
3
Whisk egg yolk and milk. Spread the dough with egg mixture. Cut the dough roll diagonally to the middle at a distance of about 10 cm. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 50 minutes. Mix icing sugar and 2-3 tablespoons of water. Spread the icing on the roll
4
Waiting time approx. 30 minutes