Nectarine parcels

    35 min

    Crisp, golden filo parcels filled with juicy poached nectarines and cake crumbs are a great summer dessert.

    1 person made this

    Serves: 4 

    • 40g caster sugar
    • 1 tbsp lemon juice
    • 3 nectarines, halved and stoned
    • 4 slices ginger cake, about 130g in total
    • 2 tbsp light muscovado sugar
    • 125g filo pastry
    • 30g unsalted butter, melted
    • sprigs of fresh mint to decorate (optional)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Put the caster sugar in a saucepan with 400ml water and heat gently until the sugar has dissolved. Bring slowly to the boil, then add the lemon juice. Reduce the heat, place the nectarines in the syrup and poach for 5 minutes.
    2. Preheat the oven to 180°C (gas 4). Toast the ginger cake under a moderate grill, then turn into crumbs using a food processor. Add the brown sugar to the crumbs.
    3. Cut the filo pastry into eight squares, each measuring about 20 x 20cm. Stack two squares of filo on top of each other, brushing lightly between the layers with a little of the melted butter and placing them so that the corners are offset, making a star shape. Repeat with the remaining filo squares. Sprinkle half the crumbs evenly over the centre of the four pastries.
    4. Drain the nectarines and cut each nectarine half into four slices, giving twenty four slices in total. Arrange six slices in the centre of each pastry and sprinkle with the remaining crumbs.
    5. Pull the edges of the filo pastry up to the centre to make little parcels and scrunch together to hold in shape. Brush with the remaining butter and place on a non-stick or lightly greased baking sheet.
    6. Bake for 12–15 minutes until golden. Serve immediately, decorated, if liked, with sprigs of fresh mint.


    *For a variation, make these parcels with poached plums or peaches and use 1 tbsp toasted flaked almonds in place of the cake crumbs. *The nectarine cooking syrup will keep in a jar in the fridge for 1 week. Use to drizzle over a sponge cake or for a fruit salad. *The weight of filo pastry varies depending on the thickness and size of the sheets. If it is very thin, make each parcel with three squares of filo.

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