Peach and marzipan particles

Ingredients

Directions

1. 1

   Defrost the puff pastry. Knead marzipan and 1 tablespoon icing sugar. Fill marzipan into the convexities of 2 peach halves. Press 2 almonds into each

2. 2

   Roll out the dough sheet on a little flour to a rectangle (approx. 15 x 25 cm), then cut in half. Place 1 filled peach half on each dough sheet with the rounding facing upwards. Fold the dough corners slightly over the peach

3. 3

   Place the particles on a tray moistened with water. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-18 minutes

4. 4

   Dice remaining peaches. Puree half the peaches and orange juice. Fold in peach cubes. Arrange peach pieces on the sauce. Sprinkle with pistachios. Sprinkle 1/2 teaspoon icing sugar on top.

5. 5

   You can coat the puff pastry with some condensed milk before baking, then it gets a nice colour and more shine