Apple-Marzipan Pastries

Spread the puff pastry sheets side by side and let them thaw at room temperature.

Preheat the oven to 175 °C (fan) / 200 °C (top/bottom heat) and line a baking tray with parchment paper.

Finely dice the dried apricots and coarsely grate the marzipan.

Wash, peel, quarter and core the apples, then cut them into small cubes.

Combine the apple cubes with lemon juice and heaped sugar in a pot, cover and gently stew for about 5 minutes.

Stir the marzipan and apricots into the stewed apples and let the filling cool briefly.

Spoon the apple-marzipan mixture onto the center of the puff pastry sheets.

Whisk the egg white, brush two opposite corners of each pastry with it and fold the corners over the filling so they overlap.

Place the pastries on the tray, brush with egg white and sprinkle with flaked almonds.

Bake in the oven for about 17–20 minutes until golden brown.

Let the pastries cool briefly and dust with powdered sugar before serving.