Puff pastry with filled peach halves

Name: Puff pastry with filled peach halves
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 1 can(s) (850 ml, 550 g) Peaches; 1 egg (size M); 1/2 package (100 g) Marzipan raw mass; 4 TABLESPOONS Icing sugar; 2 TABLESPOONS Whipped cream; 1 TABLESPOON flaked almonds; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 pack of (300 g) deep-frozen puff pastry
1 can(s) (850 ml, 550 g) Peaches
1 egg (size M)
1/2 package (100 g) Marzipan raw mass
4 TABLESPOONS Icing sugar
2 TABLESPOONS Whipped cream
1 TABLESPOON flaked almonds
baking paper

Directions

1
Separate the puff pastry sheets and let them thaw at room temperature for about 20 minutes. Drain the peaches. In the meantime, separate the eggs, mix marzipan, icing sugar and egg white.
2
Mix the egg yolk and cream. Halve one slice of puff pastry each, roll out each half to a square (approx. 12x12 cm). Spread a thin layer of egg yolk-cream in the middle of each square and fold the corners towards the middle.
3
Pour some marzipan mixture in the middle, place a peach half on top and place on a baking tray lined with baking paper. Spread the puff pastry with the remaining egg yolk cream, sprinkle with flaked almonds and bake in a preheated oven (electric range: 200°C/ gas: level 3) for 15-18 minutes.
4
Remove from the oven and dust with icing sugar. Makes 10 pieces.