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
Filling
Parcels
How it's done
Filling
Mix the rhubarb, raspberries and marzipan in a bowl.
Parcels
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.
| Tip: | Dust the finished parcels with icing sugar. |
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