Puff Pastry Star with Cinnamon Nut Filling

A simple but delicious cake recipe:

Lightly roll out sheets of puff pastry and cut out stars six to eight centimeters in diameter.

Place the puff pastry stars on the parchment paper, brush with a little water and sprinkle with a little cinnamon-sugar (eight stars) and bake at about 200 degrees Celsuis for eight to ten minutes.

Heat currant jelly and brush four stars (without cinnamon sugar) with it after baking and glaze with egg white icing.

Soak gelatin in cold water, squeeze out and let it melt. Stir rum, honey, milk and marzipan until smooth, add nougat cream and gingerbread spice and stir through.

Gently mix in the whipped cream and hazelnuts and fold in the dissolved gelatine.

Use a piping bag to pipe the nut-cream mixture onto the stars, place two on top of each other and cover with a glazed star.

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