Fruity Parcels

These came about as a total accident. I had bought all the things to make my home made apple and blackberry pie – when shock horror!!! – the blackberries started to turn. So in the bin they went and tada, these appeared.

Makes 6

Oven 220



  • 1 roll shortcrust pastry
  • 1 egg
  • 2 apples
  • 1/2tbsp butter
  • 1tsp cinnamon
  • ½ tin of peaches in juice
  • 50g icing sugar
  • Sprinkling of freeze dried strawberries and brown sugar as toping



  1. Peel and core the apples, cut into large chunks.
  2. Melt the butter and sugar in pan, stir in the apple and cinnamon. Pop on the lid and stew for 15minutes.
  3. Meanwhile, drain the peaches and chop into chunks. Unroll the pastry and cut in half length wise, then into thirds. You will have six rectangles. Leaving a small edge, place a heaped tbsp of the apple to the left side of the top three, and the peaches in the remaining three. Using a finger, run the egg along the edges, fold over the top half, pressing a fork along the joining edges.
  4. Roughly cover the tops with egg and place in the oven for 20minutes. Remove and let cool.
  5. Once cold, mix 1tbsp of water with the icing sugar and drizzle over the top, sprinkling your topping of choice over it.
  6. Serve hot or cold. I side it with custard and ice cream.

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