Christmas ring / Almond puff bar (Dutch kerstkrans/banketstaaf)

Preheat the oven to 225°C/440°F (fan oven 200°C/395°F). Heap the puff pastry and roll lenghtwise on a flour dusted work area to 10-12 cm wide and 40 cm long.

Mix 1 beaten egg well with the almond paste and make a long roll which is 3 cm shorter than the dough sheet. Place the almond roll in the middle of the dough and fold the dough loosely over. Close well with use of little water.

Place, with the seam down, on a baking sheet and make a circle. Use the empty 3 cm to close the circle. Beat the second egg and coat the Christmas ring.

Bake the ring 25-30 minutes. Stir the apricot jam and coat the hot Christmas ring and garnish with orange peel and bigarreaux.

Banquet bar: Half the roll for 2 bars of 20 cm.