Modern Moroccan
Apricot Parcels with Honey Glaze
Page 137
Cuisine: Moroccan/Algerian/Tunisian | Course Type: Desserts
Tags: easy almonds visual pastry rose water apricots filo marzipan
Recipe Reviews
friederike from Berlin,
I had a few problems with the execution of this dessert, though I will be the first to admit that my old and slightly dry sheets of filo didn't really help, either.
First of all, there's too much marzipan (that's what you're actually making if you mix ground almonds, sugar and rose water; although it'll end up being much coarser than the commercial version). My balls of marzipan turned out nearly the size of the apricots! To be able to fill them, I needed only about a third of the marzipan, making balls of about the size of a largish hazelnut (instead of a large walnut). So I still have a lot of marzipan in the fridge. Be careful, the marzipan is prone to drying out; make sure you cover it well.
Then the filo. I gathered from the instructions that you supposed to have 12 squares with 3-4 sheets each - not cut 3 or 4 sheets into 12 squares in total. As my filo pastry was a little old, it tore terribly, but that was to be expected. I somehow managed to get several flecks of pastry large enough to pack my parcels. I was a bit astonished that you weren't supposed to layer them with melted butter - it certainly would have helped in shaping the parcels!
In the end, they turned out beautifully, though I thought the filo pastry tasted dry (as in, could have used a little bit of butter, though it's age might have contributed to the dryness as well). DH loved them; I especially loved the baked apricots, making me think of Marillenknödel - I really should try to find a recipe for those!
(edited 20th June 2016) (0) comment (0) useful
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