Apple and marzipan wreath

For 24 pieces
  • 125 ml milk
  • 250 g flour
  • 35 g Sugar
  • 1 pinch salt
  • 1/2 cubes (21 g) yeast
  • 35 g soft butter or margarine
  • 2 Egg yolks (size M)
  • 2 slices (112.5 g each) frozen puff pastry
  • 5 small apples (e.g. Elstar)
  • Juice of 1 lemon
  • 100 g Almond sticks
  • 300 g Marzipan raw mass
  • 3 EL Whipped cream
  • 3-4 EL Apricot jam
  • 1 EL Hail Sugar
  • fat
  • cling film
  • baking paper
  • Aluminum foil
120 minutes
easy
1.
Warm the milk to lukewarm. Put the flour, sugar and salt in a bowl. Press an indentation in the middle. Dissolve the yeast in the milk and pour into the well. Dust with a little flour from the edge and cover and let rise in a warm place for about 15 minutes. Melt fat. Add the fat and 1 egg yolk to the flour mixture. Process everything with the dough hook of the hand mixer to a smooth dough and cover and let rise in a warm place for another 30 minutes. Place the puff pastry slices next to each other and let them thaw. Place the slices on top of each other and roll out into a square (20 x 20 cm) on a work surface lightly dusted with flour. Knead the yeast dough again and roll it out into a square (approx. 30 x 30 cm) on a floured work surface. Place the puff pastry diagonally in the middle of the yeast dough. Beat the dough corners over the puff pastry piece. Turn it around and roll it out into a rectangle (approx. 30 x 40 cm). Fold the rectangle three times over each other. Roll out again (approx. 30 x 40 cm). Repeat the process twice. Wrap the dough in foil and refrigerate for about 1 hour. In the meantime, peel the apples, cut into very small cubes and drizzle with lemon juice. Roast the almond sticks in a pan without fat and set aside 2 tablespoons. Roughly chop the remaining almond sticks. marzipanrasps. Mix together apple cubes, almonds and marzipan. Roll out the dough on a floured work surface in a rectangular shape (approx. 40 x 65 cm). Sprinkle the apple and marzipan mixture on the dough, leaving about 1.5 cm free on the sides. Halve the dough lengthways and roll up tightly from the middle long side. Twist the strands of dough around each other and place them in a wreath on a baking sheet lined with baking paper. Press the ends together firmly. Place a greased cup or something similar in the middle. Mix 1 egg yolk and cream and brush the wreath with it. Bake the wreath in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 45-55 minutes. Remove the cup after approx. 15 minutes. If the surface gets too dark, cover the wreath with aluminum foil. Take the wreath out of the oven and let it cool down a bit. Warm up the jam and coat the wreath with it. Sprinkle the sugar and almond sticks on top. Serve lukewarm or cold
2.
1 1/4 hours waiting time
1 Pieces approx:
  • 210 kcal
  • 880 kJ
  • 4 g protein
  • 11 g fat
  • 24 g carbohydrates

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