Marzipan Puff Pastry
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- puff pastry
- marzipan filling
- egg yolk
- icing sugar
Instructions
- Roll out puff pastry (per No. 154) and cut two scalloped rounds the size of a plate.
- Spread marzipan (from No. 579) about 1 cm thick on one round, top with the other, and seal the edges.
- Glaze with egg yolk, bake, and dust with icing sugar.