These apple and berry parcels are quick and easy to make, and are a delicious treat filled with whatever seasonal fruit you have on hand.
The last berries!
The very last of our frozen berries went into this recipe, and it’s only May! If we ever hoped to save enough summer berries to make it through the winter it’s clear we’d have to store an entire freezer’s worth and then some!
But hey, the berries are there to be eaten right? And these little parcels are easy and delicious and I can’t ask for more than that from the last batch of berries.
This is the kind of dessert that looks really fancy when dished up to guests but is actually really simple. It’s kid friendly and can be eaten hot or cold, with or without a dollop of cream or ice cream.
While we decided to use the last of our frozen homegrown berries and some apples, you could try just about any fruit combination you like. Apple and rhubarb is a great combination, peach and strawberry is delicious, and plain apricot is also a good choice. Whatever seasonal fruit you have on hand, or whatever you’ve managed to stash in your freezer is perfect for this recipe.
This simple dessert recipe has become my ‘go to’ sweet treat when we have friends or family to visit, or whenever I feel like making my family a special treat.
- 6 small apples
- 1 cup berries, frozen or fresh
- 2 tbsp berry jam
- 3 sheets puff pastry, thawed slightly.
- icing sugar for dusting
Peel, core and slice apples and cook them till they are just beginning to get soft.
Mix the berries and jam through the hot apples and set aside to cool a little while the pastry sheets defrost.
Pre-heat your oven to 215 C (approx 420 F) and line a large tray or two with baking paper.
Cut the pastry sheets into four squares.
Take a square of pastry and working reasonably quickly put a tablespoon or two (depending on how much fruit you have) into the middle of the square and bring each of the corners into the middle.
Gently pinch together the joins where the sides of the pastry meet.
If you want the parcels to stay closed up fold over and pinch in the middle, but I like ours when they open out slightly while cooking and show all the yummy goodness in side.
Place on the tray and bake in a hot hot oven for 15 minutes or until pastry is all puffy and flaky and golden.
Dust with icing sugar and enjoy!
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
So now that we’ve used up all the berries… what will be put in the parcels next time we make them?
What’s your favourite fruit combination?