Preheat oven to 375 Deg F. Prepare baking pans with parchment paper or silicone bake mats

Lay the puff pastry sheets one at a time on a piece of parchment paper and place another piece of parchment on top. Gently roll to 9 x 12 inches. Cut the puff pastry into 6 even rectangles ( 4 ½” x 3 “)

Slice the marzipan loaves in half lengthwise then widthwise to make 4 even pieces per loaf. About 2” long. Place in the middle of each puff pastry rectangle.

Whisk the egg and water together and brush three edges of the puff pastry, leaving one short edge without egg wash. Fold the non-egg washed edge up over the marzipan then fold the egg washed edge on top of that one. The egg-wash will help seal the pastry together. Place seam side down on prepared baking sheet. Repeat with remaining rectangles of puff pastry and pieces of marzipan.

Once all the pastries are assembled, brush the tops of them all with egg wash and sprinkle some almond slices over the top.

Bake for 25 minutes.

Let cool for 5 min then drizzle the tops of some with with melted chocolate, some with just powdered sugar and some with the chocolate drizzle and powdered sugar. Serve immediately

These can be assembled the day before baking. Just wrap tightly with plastic wrap. Thaw on the counter until room temperature, still wrapped in plastic. Remove plastic wrap. brush with the egg wash and add almonds and bake as instructed above.