for 8 pieces

Filling

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

Parcels

1	sheet of pastry, rolled into rectangles (approx. 25 x 42 cm)

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.

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