Ingredients
1 cup almond paste or marzipan
2 sheets of puff pastry, thawed if frozen
1/4 cup apricot preserves
1 egg, beaten (for egg wash)
Powdered sugar, for dusting (optional)
Instructions
Preparation:
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out each sheet of puff pastry into a rectangle.
Assembly:
Spread apricot preserves evenly over one pastry sheet.
Divide the almond paste or marzipan into two portions and roll each into a log matching the length of the pastry.
Place one log along the edge of the pastry and roll tightly, sealing the edge with water if needed.
Repeat with the second pastry sheet and remaining preserves and almond paste or marzipan.
Baking:
Cut each rolled pastry log into 1-inch (2.5 cm) slices.
Arrange slices cut-side down on a parchment-lined baking sheet.
Brush the tops with beaten egg for a golden finish.
Finishing:
Bake for 15-20 minutes until golden brown and puffed.
Allow to cool slightly on a wire rack.
Dust with powdered sugar if desired before serving.
Enjoy.