Field Berry Parcels

  • serves 6
Anna Olson
Anna Olson Sugar


5 Ratings
Directions for: Field Berry Parcels


Field Berry Parcels

1 ½ cup of fresh raspberries

1 cup of fresh strawberries

1 cup of fresh blueberries

1 cup of fresh blackberries

⅔ cup of sugar

⅓ cup of honey

tsp fresh lemon juice

1 tsp of vanilla extract

1 Tbsp of cornstarch

½ cup of unsalted butter

1 tsp of finely grated lemon zest

12 sheet of phyllo pastry

Pistachio Cream

⅓ cup shelled pistachios

3 Tbsp sugar

1 cup table cream (18%)

2 egg yolks

tsp vanilla extract


Field Berry Parcels

1. Stir berries to crush lightly and spoon into a sieve over a bowl. Let berry juices drain for an hour. Set berries aside and whisk sugar, honey, lemon juice, vanilla and cornstarch into juices. Heat juices, whisking, until thick and shiny. Set aside to cool completely, then stir into berries.

2. Melt butter with lemon zest (to infuse flavour). Layer four sheets of phyllo pastry, brushing lemon butter over each sheet. Cut phyllo in half and spoon ½ cup of berries into center of each half. Gather up edges of phyllo and twist to hold. Chill for 15 minutes. Repeat with remaining phyllo and fruit.

3. Preheat oven to 375 °F. On a lightly greased baking tray, bake parcels for 15 minutes, until golden brown. Let cool 5 minutes before lifting and serving with pistachio cream.

Pistachio Cream

1. Pulse pistachios and sugar in a small food processor or with a mortar & pestle to grind as smooth as possible.

2. Heat cream to just below a simmer. Whisk egg yolks and vanilla into pistachio paste and slowly pour in hot cream, whisking constantly. Return mixture to pot and stir with a wooden spoon over medium-low heat until it coats the back of a spoon. Chill completely before serving.

3. To serve, pool pistachio cream in a bowl and place a warm berry parcel on top.

See more: Nuts, Dessert, Bake, Berries, Picnic, Snack

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