Nut ring with marzipan and nut nougat

Ingredients for 1 servings:

• 2 packs of puff pastry (275 g each)
• 100 g marzipan paste
• 100 g nut nougat
• 100 g almonds, ground or ground hazelnuts
• 2 eggs
• 1 pinch(s) cinnamon powder
• 1 pinch of salt
• 4 tbsp rum, optionally bitter almond flavor
• some powdered sugar
• some hazelnuts, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

makes about 20 pretzels

Knead together the marzipan, ground nuts, eggs, cinnamon powder, salt, and rum or bitter almond flavoring. Roll out a sheet of puff pastry and spread half of the nut-marzipan mixture on one half. Heat the nut nougat in a water bath and spread half of it on the nut mixture. Fold the unfilled side of the puff pastry onto the filled side. Cut the puff pastry into strips. Twist each strip individually into a spiral and then shape it into a circle. Press the ends firmly together! Repeat with the second sheet of puff pastry. Place the pretzels, leaving space between them, on a baking sheet lined with baking paper. Bake in a preheated oven at 220°C (top/bottom heat) for about 10-15 minutes on the middle rack until golden brown. Once cooled, mix the powdered sugar with a little water to make a glaze. If the glaze is too thick to decorate the pretzels with, simply add a little more water. Spread the icing and any leftover nut nougat over the rings, then scatter the chopped nuts on top. Let everything dry and eat immediately. Note: Makes about 20 rings. The exact number of nut rings depends on how long you cut the strips. Unfortunately, puff pastry doesn’t keep for very long, so it should be eaten the same day or the next day at the latest.