for 9 pieces

Pastry parcels

1	puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
150 g	jam (e.g. plums, sour cherries)
2 tbsp	water

Icing

½ tbsp	lemon juice
40 g	icing sugar

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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