Dough
50 g yeast
200 g softened butter
300 g plain flour
40 g Dansukker White Baking Syrup
2 eggs

Filling
150 g marzipan
75 g Dansukker Brown Sugar
100 g softened butter
200 g gooseberries

Decoration
Egg
Almond flakes
Dansukker Nib Sugar

Crumble the yeast and cut the butter into smaller pieces. Put all the ingredients for the dough in a food processor. Run the machine until the dough is smooth and then leave the dough to rest for 15 minutes.

Prepare the filling. Grate the marzipan and whisk together in a bowl with the brown sugar and butter until the mixture is smooth.

Knead the dough on a floured surface and divide into three. Roll each piece out to a rectangle, about 20x35 cm.

Spread the mixture in the middle of the rectangle, and add the gooseberries. Fold the edges over the filling and place the pastries on a parchment-lined baking sheet. Cover with a clean tea towel and leave to rise for 40 minutes.

Pre-heat the oven to 200°C. Brush the pastries with the beaten egg and sprinkle with the almond flakes and nib sugar.

Bake the pastries in the centre of the oven for about 20 minutes. Leave the pastries to cool on a rack and then cut into smaller pieces.