Danish with Marzipan, also known as Danish Kringle or Wienerbrod, can be easily prepared with shopbought Danish pastry or puff pastry and simply tastes delicious!
If you like marzipan, then you should definitely try this recipe.

Depending on how thick the dough you use is, you may have to put 2 layers on top of each other so that it is about 4 5 mm thick. Otherwise the Pastry can become very thin.

Since I wanted to use the egg yolk to coat the pastry, I mixed the egg white with the marzipan. If you want, you can simply grate the marzipan and spread it on the dough.
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‍ Ingredients:
21 oz (600 g) Danish pastry (croissant pastry) or puff pastry
⅓ cup (60 75 g) raisins
1 egg white (size M)
7 oz (200 g) marzipan
Orange zest (optional)
2 tsp orange blossom water (optional)
1 egg yolk (size M)
1 tbsp milk
1 2 teaspoons flaked almonds
2 tbsp apricot jam
½ cup (50 g) icing sugar
2 3 tsp lemon juice
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