By An Edible Mosaic
Roll out the puff pastry to an 11 by 13-inch rectangle and cut in half. Divide the marzipan into 2 and roll into logs about 10 1/2 inches long. Place marzipan logs onto the center of puff pastry rectangles. Brush edges with eggwash.
Gently but firmly fold the pastry ends up over the marzipan, then start at one end and roll up the marzipan in the puff pastry.
Lightly brush the pastries with eggwash. Sprinkle the sliced almonds and sugar on top.
Bake until the pastry is puffed and golden, about 22 minutes.