Ready to treat yourself to something a little special?
My lemon and marzipan slices with hazelnuts in puff pastry bring together sweet marzipan, fresh lemon and crunchy hazelnuts in one harmonious bite.
The crisp, golden puff pastry is the perfect base for the moist, flavourful filling, and every mouthful feels like a small celebration.
This is more than a recipe; it is an invitation to create lovely moments over coffee and cake, whether as an everyday luxury or for a special occasion. Let’s get baking and make these wonderful slices – I guarantee they will be a hit with everyone who tries them.
Lemon and Marzipan Puff Pastry Slices with Hazelnuts
Recipe for super-easy puff pastry parcels with marzipan, lemon and hazelnuts.
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Ingredients
- 1 roll puff pastry ready-rolled
- 120 g marzipan
- 50 g butter, at room temperature
- 100 g caster sugar
- 1 lemon, finely grated zest
- 1/2 lemon, juice
- 1 tsp vanilla sugar
- 40 g flaked hazelnuts or chopped hazelnuts
- Pearl (nibbed) sugar for the top, optional
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Method
- Mix the butter, caster sugar, vanilla sugar, lemon zest and lemon juice and stir to a soft, spreadable filling (remonce).
- Unroll the puff pastry from its paper and spread the filling over the whole surface.Leave a couple of cm free along one of the long edges.
- Grate the marzipan over the base and sprinkle with the flaked hazelnuts – save a few for the top.
- Now fold or roll the puff pastry up from the long side, so it forms several layers. Finish with the seam facing down and press it lightly flat – without squashing it.If you like, see the video just above the recipe.
- Cut the puff pastry log into triangles.
- Brush the slices with beaten egg and sprinkle with the remaining flaked hazelnuts and a little pearl sugar, if using.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 18-20 minutes.
- Serve warm, then store in an airtight bag at room temperature. They stay soft and sticky for a couple of days.
Nutrition
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Smager virkelig lækkert. Jeg forberedte fyldet om aftenen (lod det bare stå på køkkenbordet natten over) og bagte snitterne morgenen efter. Remoncen flød lidt ud for mig under bagningen, så næste gang vil jeg forsøge at tilsætte lidt mel/majsstivelse.
Virkelig lækre små “hapsere”. Jeg forberedte fyldet om aftenen (lod det bare stå på køkkenbordet) og bagte snitterne om morgenen. Fyldet flød lidt ud for mig under bagningen, så næste gang vil jeg prøve at tilsætte lidt mel/majsstivelse.
Hej Birgit
Hvor dejligt de smagte jer 🙂
Ja fyldet flyder en smule ud – så god ide med en smule majsstivelse 🙂
Warm wishes, Dianna