Fruit and Marzipan Pastries

Fruit and Marzipan Pastries

Fruit (plums, pineapple, apples, ...)
40 g marzipan divided into 4 even pieces
150 g puff or filo pastry, thawed if frozen
30 g unsalted butter, melted
4 tbsp toasted flaked almonds
1 tsp icing sugar mixed with a pinch of ground cinnamon


Preheat the oven to 180°C. Wash and prepare the fruit - cut in slices or pieces.

Cut the pastry into 4 pieces, if using filo pastry put 2 sheets of pastry on top of each other.

Pile 1 tbsp of the almonds in the centre of the pastry, place a piece of marzipan on top and top it off with the fruit. Scrunch the pastry up round the filling to form an old-fashioned moneybag shape.

Repeat with the remaining pastry, almonds and fruit to make 4 moneybags in all. Brush the pastries with butter.

Place on a non-stick baking tray. Bake for 20 minutes or until the pastry is crisp and golden. Transfer the pastries to serving plates. Dust with the icing sugar and cinnamon and serve.