If you have room for more:

Danish pastry (with marzipan) - 2 bars

Dough:
300 gr flour
200 gr margarine
3 tablespoons sugar
1 egg
1 dl cream (13% fat content)
50 gr yeast

Filling:
75 gr margarine (soft)
75 gr sugar
1 teaspoon powdered cinnamon
3 tablespoons raisins
about 100 gr grated marzipan

Topping:
1 lightly beaten egg
sugar
almond slices

Melt the margarine and pour it into a bowl. Add the cream. Wait till the mixture is only lukewarm. Dissolve the yeast in the mixture. Add egg, sugar and flour, knead into a manageable dough.

Mix soft margarine with sugar and cinnamon.

Divide the dough in two. Roll each piece into a rectangle of about 5-6 mm thickness. Spread the cinnamon mixture over the middle part of each dough rectangle. Distribute raisins and grated marzipan on top of the cinnamon mixture. Fold the end pieces about 2-3 cm over the filling, then fold the sides, so that they overlap a little (no filling should be visible anywhere).

Brush each bar with beaten egg and sprinkle with sugar and almond slices. Let the bars rest for about 15 minutes.

Bake for 12-15 minutes in a preheated oven at 225 deg. C.