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Preheat oven to 200 C / 400 F / gas mark 6.
In a large measuring cup, mix together the ground nuts, jam, milk, lemon zest, and cinnamon.
Roll out your puff pastry into a circle. Slice into eight wedges.
Add the filling to the middle of the wedge. Brush all around it with egg white, then roll it up.
Place on a parchment lined baking sheet, then brush with egg yolk.
Bake for about 20-25 minutes, or until the pastry has puffed and the outside is golden.
Let cool for about 5 minutes.
For the glaze, mix the lemon juice and powdered sugar. Brush over the cooled Nussgipfel and sprinkle with nuts.
For best results, toast your nuts—you can do this for the ground nuts for the filling, and the garnish.
For the filling: spread the nuts on a baking tray and pop in the oven for about 4 minutes. Let cool before making the filling.
For the garnish: you can do this as the oven is heating up, or while the Nussgipfel are baking. Spread them out on a baking tray and pop them in. They should take only a few minutes, so keep your eye on them and take them out as soon as they start to turn brown.