-
Prep:15 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 713
-
fat 29g
-
saturates 9g
-
carbs 112g
-
sugars 78g
-
fibre 2g
-
protein 9g
-
salt 0.84g
Ingredients
- 200g dried mixed fruits
- zest and juice 1 small orange
- 1 x 375g sheet ready-rolled puff pastry (we used Saxby's)
- 3 tbsp apricot jam
- 200g marzipan
Tip
Storing marzipanLeftover marzipan will keep for a long time, covered tightly in cling film, in a cool cupboard. Try grating a little into fruit cake mix before baking as normal for a rich almond flavour.Make it different
Si mnel pin wheels Soak the fruit with the zest and juice. Unroll the pastry onto a baking sheet. Roll out the marzipan and trim to the same size as the pastry. Brush pastry with jam, then rest the marzipan on top. Scatter with fruit and tightly roll up the long edge, like a Swiss roll. Chill, then slice into 1cm thick pieces. Bake at 220C/fan 200C/gas 7 for 10 mins.
Method
Mix the fruit, zest and juice in a bowl. Unroll pastry onto a baking sheet. Mark a border 2cm from the edge with a knife, brush jam over the inside section, then chill for 10 mins.
Heat oven to 220C/fan 200C/gas 7. Drain the fruit, then stir in marzipan. Scatter the fruit mix inside the border. Bake for 20 mins, until pastry is golden. Cut into squares and serve.
