1sachet vanilla sugar or 1/2 teaspoon vanilla extract
1eggmedium Germany, large US
125gvery cold butter4.4 oz/ ½ cup
50ggranulated sugar1.7 oz/ ¼ cup
150gground walnuts5.3 oz/ 1 ¼ cups
25gmarzipan paste0.8 oz/ ¼ cup (grated and loosely packed )
Make the pastry: Place the flour, sugar, salt, and vanilla sugar or extract in a food processor. Pulse shortly to mix the ingredients. Add the egg and the cold butter pieces and pulse a few times until you obtain rough crumbs. Turn the pastry onto the working surface and knead very quickly to form a ball.
Refrigerate: Wrap it in plastic foil and refrigerate it for about 30 minutes.
Mix the sugar, walnuts, egg white, and grated marzipan until you obtain a paste.
Roll the pastry on the floured working surface to obtain a rectangle about 40 cm/ 16 inches long and 22 cm/ 8.6 inches wide. Halve the pastry lengthwise to get two long strips of pastry. Halve these strips widthwise. In the end, you should have 4 pastry strips, each about 20 cm/ 8 inches long and about 11 cm/ 4.3 inches wide.
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two baking trays with baking paper.
Fill: Divide the filling between the pastry strips and spread all over using a knife or your fingers (I found it easier with the fingers, messier but easier). Roll the pastry strips into sausages. Cut each sausage into about 4 mm/ 1.6 inch thick slices.
Bake: Place the slices on the prepared trays. Whisk the egg yolk and the milk with a fork and brush the pastry with this mixture. Bake for about 12 -15 minutes until golden.