preparation

Roast the almonds without fat in a pan until golden brown. Set aside. Quarter the apple and cut into small pieces. Heat the butter in a pan and add the apple pieces. Fry together with the coconut blossom sugar for about 10 minutes. Finally, add the almond and cheesecake flavours. Roll out the puff pastry, cut in half and spread both halves with orange marmalade. Spread the apple mixture on top. Place the puff pastry halves on top of each other and press the edges together with a fork. Cut each into 2 cm wide strips. Roll up into small spirals and fold together. Sprinkle with the flaked almonds. Place on a baking tray with baking paper. Bake in a preheated oven at 180°C for 20 minutes until golden brown.