Rhubarb and raspberry parcels

Rhubarb and raspberry parcels

Total: 50 Min. | Active: 25 Min.
vegetarian, lactose-free
Nutritional value / piece: 193 kcal
, Fat: 11 g
, Carbohydrate: 20 g
, Protein: 3 g


8 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


100 g rhubarb, sliced
75 g raspberries
50 g almond paste


1 cake dough, rolled into a rectangle (approx. 25 x 42 cm)
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How it's done

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Mix the rhubarb, raspberries and marzipan in a bowl.


Unroll the pastry, cut in half lengthwise, then cut into 8 rectangular pieces (10 x 13 cm), place on a baking tray lined with baking paper. Spread the rhubarb filling over the bottom half of the rectangles, leaving a border of approx. 5 mm along the edges. Using a sharp knife, make 3 cuts across each of the empty pastry halves at intervals of approx. 3 cm, ensuring that the pieces still hold together around the edges. Fold the pastry over the filling, press the edges down firmly with a fork.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool completely on a rack.

Good to know
Tip: Dust the finished parcels with icing sugar.

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