Red Currant Bakery

Prepare the Filling
2 Toast the hazelnuts in a medium pan over medium heat. Toss frequently.
3 Once crackling and oils begin releasing, pour the hazelnuts into a kitchen towel.
4 Use the towel to rub the skins off of the hazelnuts.
5 Finely chop the hazelnuts and set them aside.
6 In a medium bowl, use an electric whisk to combine the marzipan and apricot jam. 
7 Preheat the oven to 400 F, arrange two racks in the oven so they divide the oven into thirds. 
8 Line two baking sheets with parchment paper or silicone baking mats.
Assemble & Bake 
17 Make the egg wash by whisking the egg yolk and 2 tbsp of water together.
9 Roll out both sheets of puff pastry so that they are 50% larger than their original size. They should both be the same size once rolled out.
11 Spread the jam and marzipan filling over one sheet of puff pastry. 
12 Sprinkle the chopped hazelnuts over the jam and marzipan.
13 Lay the second sheet of puff pastry over the hazelnuts and press down gently.
14 Cut into 1/2" wide strips. 
15 Holding onto both ends of a strip, twist the ends in opposite directions so that the strip is fully twisted.
16 Place half of the twisted strips onto one baking sheet and half onto the other.
18 Brush each twist with the egg wash.
19 Bake both trays of nussstangen in the preheated oven for 20 minutes. 
20 Rotate and swap the baking trays after 10 minutes to ensure even browning.
21 Once finished baking, they should be golden brown. Remove both trays from the oven and place them on wire racks to cool for at least 10 minutes.
Make the Glaze
23 In a medium bowl, whisk together the powdered sugar and lemon juice.
24 Drizzle the glaze over all of the nussstangen.