Christmas Puff Pastry Parcels

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Unfortunately I can’t claim fame to this brilliant little recipe. It’s actually the work of Dinner for (n)one, and it’s been on my to-bake list for a good month now and I am FINALLY getting round to it. It was totally worth the wait.

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I made a few adjustments here and there. I used a combination of apples and pears, spooned in a layer of mincemeat paste and used ground cinnamon instead of cardamom, but it’s one of those really versatile recipes where you can make changes. It’s the best served warm, and I like mine with lots of melty vanilla ice cream.

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RECIPE ADAPTED FROM DINNER FOR (N)ONE

  • block of puff pastry
  • apples, cored, peeled and grated
  • pears, cored, peeled and grated
  • 100g marzipan, crumbled
  • handful of walnut, roughly chopped
  • 1-2 teaspoons ground cinnamon
  • 3 teaspoons brown sugar
  • 3-4 tablespoons mincemeant, blended to a paste
  • egg, beaten, to glaze
  • granulated sugar, to sprinkle
  • icing sugar, to dust
  • handful of almonds, to top
  1. Grease a loaf tin and preheat the oven to 180C.
  2. Roll out the puff pastry into a large rectangle and place into the in. Leave the lids overhanging.
  3. In a large bowl, combine the apples, pears, marzipan, walnuts, cinnamon and sugar and stir.
  4. Place the mixture into the pastry lined tin, and spread over a layer of mincemeat. Fold and twist over the sides.
  5. Brush the top with beaten egg and sprinkle over sugar.
  6. Bake in the oven for 25-35 minutes or until golden brown. Half way through, sprinkle over some almonds.
  7. Top with icing sugar and serve warm.

 

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3 thoughts on “Christmas Puff Pastry Parcels

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