Pork ears with orange-marzipan filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Defrost puff pastry at room temperature for about 25 minutes. In the meantime, mix jam, 25 g icing sugar, egg white and marzipan to a creamy mixture. Roll out puff pastry sheets on a floured work surface to form a rectangle (48x38 cm). Spread half of it with half of the marzipan-marmalade mixture and fold over (24x38 cm). Repeat the process twice more (as already described; 24x19 cm/ 12x19 cm) and cut approx. 11 strips from the folded puff pastry. Form each puff pastry strip into a horseshoe, place it on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 20-25 minutes. Mix the remaining icing sugar and lemon juice. Remove the puff pastry particles from the oven, brush with the icing sugar icing and allow to cool on a cake rack. Serve decorated with lemon balm as desired

2. 2

   Pliers: Carl Mertens

3. 3

   Cups: Eschenbach

Nutrition Facts

KCAL
300 kcal

CARBS
36 g

FATS
15 g

PROTEINS
4 g