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A seasonal and spicy treat.
Anne-Marie's Autumn Fruity Parcels
Saturday 13 September 2013
Anne-Marie says, 'I had some ready-made puff pastry left over and, with the rain pouring down outside, thought I'd make something seasonal and spicy. Oh, and my kitchen smelled like it does at Christmas!'
250-300g of puff pastry (shop bought, life's too short!)
Dates - a good handful
Dried apricots - half a handful
Sultanas - two good handfuls
Brandy - 3 tbsps
Flaked almonds - 2 tbsps
Mixed spice - 1/2 tsp
Cinnamon - 1/2 tsp
Sugar - to sprinkle
Egg - 1 beaten to glaze
Preheat the oven to 200C/400F/Gas 6.
Into a bowl, add all your dried fruits and the brandy and leave to soak for at least an hour. I left mine overnight.
Roll out the pastry and then using pastry cutters or 2 different sized glasses as a guide, cut out as many circles as you can. You'll need an equal amount of big and slightly smaller discs. Place on a baking sheet into the fridge to chill for 20 minutes.
Add the flaked almonds and the spices plus a grating of nutmeg to the dried fruit mixture and stir.
Remove the pastry and then divide the fruits & nuts into the bigger rounds. Brush the edges with some of the beaten egg before placing the smaller discs on top. Brush them with more of the egg and then sprinkle the sugar on top before baking for around 15 minutes until the pastry has puffed up.