Marzipan Roll Recipe

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Brandy4 Tablespoon
 Candied cherries125 Gram, halved (1 Cup)
 Chopped candied angelica2 Tablespoon
 Candied orange peel1 , chopped (1 Strip)
 Candied lemon peel1 , chopped (1 Strip)
 Chopped walnuts50 Gram (1/3 Cup)
 Chopped hazelnuts50 Gram (1/3 Cup)
 Sugar450 Gram (2 Cups)
 Ground almonds350 Gram (2 Cups)
 Almond extract1 Teaspoon
 Eggs2 , well beaten
 Puff pastry2
 Egg yolk1 , mixed with 2 tablespoon water

Nutrition Facts

Serving size

Calories 1139 Calories from Fat 400

% Daily Value*

Total Fat 45 g68.7%

Saturated Fat 4.4 g22.1%

Trans Fat 0 g

Cholesterol 152 mg

Sodium 174.7 mg7.3%

Total Carbohydrates 165 g54.9%

Dietary Fiber 5.2 g20.8%

Sugars 138.3 g

Protein 15 g30.6%

Vitamin A 4% Vitamin C 16.7%

Calcium 6.5% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

Put the brandy, cherries, angelica, lemon and orange peel, walnuts and hazelnuts in a bowl and marinate for 2 hours, stirring from time to time.
Meanwhile, make the marzipan.
Put the sugar and ground almonds in a bowl and mix well.
Make a well in the center and pour in the almond extract and eggs.
Gradually incorporate the dry ingredients, finally mixing with your hands until the mixture is smooth and quite sticky.
Mix in the fruit and brandy.
Preheat the oven to 425°F (220°C).
Lightly grease a baking sheet.
Roll the pastry dough out on a lightly floured board into an oblong approximately 4 x 12 inches (10 x 30 cm).
Put the marzipan mixture on the dough and shape it to an oblong almost, but not quite, as wide or as long as the dough.
Moisten the edges of the dough with a little water and bring the long edges up and over to seal the filling.
Tuck both ends under.
Make leaves out of the dough trimmings and moisten the undersides with a little water.
Arrange them along the seam to cover.
Paint the dough with the egg and milk mixture and very carefully transfer the roll to the baking sheet.
Bake for about 35 minutes or until the pastry is puffed up and golden brown.
Remove the roll from the oven and let it cool completely on the baking sheet before cutting into slices.
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