Ingredients
Hint:
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
kochen@bettybossi.ch
Pastry parcels
Icing
How it's done
Pastry parcels
Roll out the pastry, cut lengthwise into thirds, then cut each strip into 6 rectangles (8 x 7 cm), place half on a baking tray lined with baking paper. Spread with jam, leaving approx. 5 mm free around the edges. Brush the edges with a little water. Using a sharp knife, cut horizontal slits in the remaining pastry pieces at approx. 1 cm intervals, ensuring that the pieces still hold together around the edges. Place the pastry pieces on top of the filling, press the edges together firmly with a fork.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.
Icing
Mix the lemon juice and icing sugar to create a thick icing, drizzle on top of the pastry parcels.
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