Apricot parcels

Apricot parcels

Total: 55 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / piece: 248 kcal
, Fat: 11 g
, Carbohydrate: 32 g
, Protein: 4 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3tbsp sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
300g apricots, cut into pieces


1 puff pastry dough, rolled into a rectangle (approx. 25 x 40 cm)
1 egg white, beaten
1 egg yolk, beaten
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How it's done


Combine the sugar and vanilla seeds, mix with the apricots.


Roll out the dough, cut off two 1 cm strips from the long edges and two 2 cm strips from the short edges, chill the strips ready for decoration. Cut the dough into six 12 x 12 cm squares. Spread the filling in the centre of the squares, brush the edges with a little egg white. Fold two tips together on the diagonal, press the edges together, squeezing out any trapped air. Seal the edges well using a fork. Decorate with the chilled dough strips, chill for approx. 15 mins. Brush the parcels with egg yolk.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave the apricot parcels to cool on a rack.

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