Defrost the puff pastry. Grate marzipan on the coarse side of a household grater. Bring whipping cream to a boil. Add marzipan and stir to a thick paste. Season with the lemon zest.
Cool. Roast almond slivers in a frying pan without fat until light brown.
2. lay puff pastry sheets on top of each other. Sprinkle surface with sugar and roll out puff pastry on the sugar to 35×30 cm.
Spread the marzipan mixture thinly on the puff pastry and sprinkle with the toasted almond sticks. Wrap dough from both short sides twice towards the center. Brush the surface of the dough with the beaten egg yolk only in the center. Now fold the wrapped dough pieces over each other. 3.
Refrigerate the dough for at least 45 minutes. Cut dough into 16 strips, each 2 cm thick, and place on 2 baking sheets lined with parchment paper.
Bake one after the other in the heated oven on the 2nd rack from the bottom at 220 °C for 20 minutes (gas 3-4, convection oven 200 °C ). After 10 minutes, turn the pigs’ ears to the other side and finish baking. Cool on a wire rack. Serve lukewarm.
H.W. Hans Kuntze: It is important to roll them in sugar, during baking they caramelize. They then become very crispy if done correctly.
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