For the nut buns, boil the milk with the sugar, add the nuts with the lemon zest and chill.
Roll out the puff pastry, spread evenly with the nut mixture and roll up tightly starting from the long side. Cut into slices about 1.5 cm thick, place them on a baking paper and brush with egg.
Bake at 200 °C for 10-12 minutes. Mix powdered sugar with a little water and glaze the nut buns with it.
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