All Purpose flour for dusting
1 sheet frozen puff pastry, thawed according to package directions
4 dark (semi sweet) chocolate covered marzipan bars 125 g each, best quality you can find
1 tbsp water
1/4 cup sliced almonds
- Line a cookie sheet with parchment paper; set aside.
- Lightly flour the counter and rolling pin; lay out the thawed pastry and lightly flour it too. Roll out into a rectangle of roughly 11 x 13 inches.
- With the tip of a very sharp knife, cut in half, down the middle, lengthwise . You should have 2 pieces about 5 x 13 inches.
- Lay the chocolate marzipan bars, end to end, 2 pars per log, onto the puff pastry - a little off centre, about 1 1/2 inches in from one edge.
- In a small bowl, whisk egg with water and brush all around the edges of the puff sheets - this is your glue.
- First, fold the corners of the ends of the pastry up and over the ends of the marzipan bars - just like gift wrapping a box; press down a little to make it stick. Then, starting at the edge closest to the marzipan bars, begin rolling the pastry into a log with a marzipan centre. Lay on the parchment, seam down. Pop the cookie sheet into the fridge for about 20 minutes.
- Pre heat the oven to 425F.
- Brush the tops and sides of cold logs with the remaining egg wash. Sprinkle with sliced almonds - the almonds will stick if you sprinkle them carefully.
- Bake for 20 to 25 minutes; pastry should be puffed and lightly golden. Allow to cool completely before slicing, or it will just squish, not cut under the knife.
- To serve, bring to the coffee table - room temperature is best - on a platter or board with a bread knife and let folks help themselves.