Preparation

Roll out the croissant dough to a thickness of 2 mm and cut strips of 48 cm wide and 12 cm long. Moist the dough slightly. Place the almond paste on the dough and divide the amarena cherries on top. Fold one side of the dough over the filling to the other side and press firmly. Now cut stripes of 9 cm. Afterwards freeze them lightly. Remove the products from the freezer cut them 2 times and fold the middle part to the other side and press firmly (each part 3 cm, see photo 3). Place the breads on a baking sheet and let them rise for 60 minutes. Decorate the breads after baking them.