Ingredients
Walnut filling
- 1/4 tsp ground aniseed
- 1/2 tsp ground cinnamon
- 1 tbsp brandy
- 3 strips lemon zest
- 45 g sugar
- 65 g water
- 120 g walnuts
Rhubarb and Raspberry Filling
- 60 g sugar
- rind and juice of 1 orange
- 1/2 tsp ground aniseed
- 500 g rhubarb
- 250 g raspberries
Parcels
- 6 sheets Filo Pastry
- 100 g unsalted butter
- juice of 1/2 lemon
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind Walnuts, zest, sugar, aniseed and cinnamon speed 9 10 seconds. Add brandy and water, cook 6 minutes, 90 degrees, speed 4. Set aside to cool.
Place orange juice, rhubarb, aniseed and sugar into mixing bowl and cook 12 min/100degrees/reverse/speed 1. Add raspberries and combine 2 min/reverse/speed 1.
Remove rhubarb with a slotted spoon, drain a little, reserve remaining syrup for the sauce.
Preheat oven to 200 degrees. Arrange 12 pastry squares and brush with melted butter. Cover each square with a second square of pastry and brush with butter. Place 1 tablespoon walnut filling in the centre of each pastry square. Centre a spoonful of rhubarb on the walnut filling. Wrap into little parcels. Bake for 10minutes until pastry is golden.
Strain reserved syrup and mix 1/4 aniseed and lemon juice to make sauce.
Rhubarb, Raspberry and Walnut Parcels
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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