These little marzipan pastries with puff pastry and berries are easy to make and delicious! You can top them with any berries you like.
The marzipan pastries are made with just 5 ingredients. They are easy to make and so incredibly delicious.
I was not sure how to name these things: parcels, pockets, only pastries... Actually, my first thought was pillows or cushions because they are so soft and comforting, but those words didn't seem too appropriate for food... I don't know; I suppose pastries are OK, but think more of the softness of a pillow when you read this. ๐
Try the Romanian Apple Pie, Apple Puff Pastry Rolls, or the Plum Puff Pastry Tarts, too.
Ingredients
Marzipan: A block of marzipan or almond candy dough. (the Amazon affiliate link opens in a new tab) It is very smooth and of a very light brown color. The almond candy dough can be bought in plastic-wrapped blocks, tubes, or cans.
This is not to be confused with almond paste, which is coarser and less sweet. If you cannot find marzipan candy dough, you might also try to make these pastries with almond paste.
Check out the 2-Ingredient Marzipan Cake. Or make these German Marzipan Cookies or Heidesand for Christmas. All these recipes are made with marzipan.
Puff pastry: I use ready-rolled puff pastry most of the time. It is easy to use; it requires no defrosting or rolling. Just cut, fill, and form the pastries. You can find it in the refrigerated section of the supermarket.
Frozen puff pastry blocks are fine as well, but you will have to defrost and roll those according to the package's instructions. Thus more work!
Berries: On this occasion, I used blueberries and raspberries, but red or black currants, blackberries, or even cherries or plums would be great.
See the recipe card for full information on ingredients and quantities.
How to make marzipan pastries?
- Preheat the oven before you start making the pastries.
- Cut the puff pastry sheets into 8 squares, about 10x10 cm/ 4x4 inch; a little more or less is fine.
- Place on one or two baking sheets lined with baking paper.
- To make the topping, grate the marzipan paste roughly, place it in a bowl together with the two egg whites, and whisk with the mixer until frothy.
- In a small bowl, mix the egg yolk with 1 tablespoon of water. Brush the middle of each pastry sheet with some of this mixture. Fold the corners of the pastry towards the middle of the pastry and brush them with the egg yolk mixture as well.
- Divide the marzipan mixture evenly between the pastry squares, placing it in the middle of each square. Top with berries and almond slivers.
- Bake for 20 to 30 minutes until the puff pastry is cooked through and golden brown.
How to store?
The marzipan pastries are best served immediately. However, you can refrigerate the leftovers in an airtight container for about 2 days. The pastries will not be crispy anymore, but they will still taste good.
Marzipan Pastries
Equipment
- 1-2 Baking sheets
Ingredients
- 2 rectangular sheets of puff pastry enough to cut into 8 pieces, 4x4 inch/ 10x10 cm, Note
- 9 oz berries blueberries, raspberries, 250 g
- 2 egg whites
- 1 egg yolk
- 7 oz marzipan paste 200 g
- 4-5 tablespoons almond slivers optional
- powdered sugar to sprinkle on top
Instructions
- Cut the puff pastry: Preheat the oven to 400ยฐF/ 200ยฐC. Cut the puff pastry sheets into 8 square pieces, 4x4 inches/ 10x10 cm large; a little more or less is fine. Place the squares on one or two baking sheets lined with parchment paper.2 rectangular sheets of puff pastry
- Grate the marzipan paste roughly, place it in a bowl with the two egg whites, and whisk with the mixer until it is frothy.7 oz marzipan paste/ 200 g
- Separate the eggs.2 egg whites + 1 egg yolk
- Shape pastries: Mix the egg yolk with 1 tablespoon of water in a small bowl. Brush the middle of each pastry sheet with some of this mixture. Fold the corners of the pastry towards the middle of the pastry and brush them with the egg yolk mixture as well (see the picture above).1 egg yolk
- Top the pastries: Divide the marzipan mixture evenly between the pastry squares, placing it in the middle of each square. Top with berries and almond slivers.9 oz berries/ 250 g + 4-5 tablespoons almond slivers
- Bake for 20 to 30 minutes until the puff pastry is cooked through and golden brown. Serve lukewarm or at room temperature. They taste best the day you bake them.powdered sugar
Evi @ greenevi says
These look beautiful!!!
Kim | Low Carb Maven says
These are so stunningly beautiful! I wish I could have one with my coffee right this instant. I, too, didn't like marzipan until I tried the real stuff. I bet it's just beautiful in these parcels - the perfect name!
Laura Dembowski says
I don't work with marizpan enough. These look like such a great treat for the end of summer.
Anca says
They look delicious. I love marzipan too, I usually make it at home, as it's more almondy than the one from the supermarket. I will try to get a different brand, maybe it's a better quality.
Monica says
This is right up my alley. I love anything with mention of almonds, marzipan, etc. Looks so very pretty, too.
Cheyanne @ No Spoon Necessary says
Well these definitely look fluffy like a pillow! I'm thinking you could have named these anything you wanted and they still would have been devoured! These look absolutely delicious, girlfriend! LOVE the fresh berries with marzipan! Cheers!
grace says
i've concluded that puff pastry is one of the very best things on god's green earth! this is a particularly fantastic use for it--i'm impressed and delighted!
Angie@Angie's Recipes says
They are so delicious! My husband is a huge fan of marzipan and I am very sure he would totally love this if I made some for him.
Brie says
What a fantastic recipe! I love how simple the steps are but with the puff and marzipan it's quite a fancy treat. Parcels was the right word choice, they look like sweet berry gifts ๐
Dawn @ Girl Heart Food says
Doesn't matter what you call them, I call them delicious ๐ I absolutely love using puff pastry...it's just so convenient and these look wonderful with all the berries! Such a cute Summer dessert!
Marvellina @ What To Cook Today says
I'm always curious about Marzipan too. Now I'm convinced to try some