Apple parcels from Normandy

by Sharon Santoni


Normandy is apple country.  Endless orchards; long fragrant apple picking seasons; apple liqueur and cider and of course every kind of apple recipe you could imagine.

We have a couple of apple trees in the garden, and I’m always happy to grab a basket and fill it with windfalls to make jelly, or pick them from the tree for a tart of dish of baked apples.     And when I come across a new recipe for an apple dessert then I am impatient to give it a go.

This delicious recipe is taken from the current edition of My French Country Home Magazine.   We published a selection of apple recipes and I’ve tried them all!

apples in a bowl on chair

I have baked these Apple Parcels a couple of times, and found that the secret is to have medium sized apples and to roll the pastry fairly thinly.

Apple Parcels with Redcurrant Jam

 For 4 people, this will take you about 20 minutes to prepare and around 30 minutes to bake.



Pre-prepared puff pastry

4 apples

300 g (1 cup) recurrent or other red fruit jam

1 egg yolk

1 tbsp sugar


Preheat oven to 200°C/400°F.

 How to bake :

Peel and core the apple using an apple corer to keep it whole.

Unroll the pre-made puff pastry and cut into four equal pieces.  Or of course if you wish you can make your own.  Wrap each apple in a piece of the puff pastry leaving an opening at the top that lines up with the hole in the apple. Fill this hole with jam.

Use the leftover puff pastry to cut leaves and other shapes to decorate the outside.

In a small bowl, beat the yolk with a bit of water. Use this as a glue to attach the shapes to the puff pastry. Brush each of the parcels with the egg yolk, then sprinkle with the sugar for a beautiful golden hue when they bake.

Bake for 30 minutes. Serve straight from the oven, or at room temperature.  A little Creme Anglaise or vanilla custard works a treat with this very family style recipe.

If you’d like to see the other apple recipes that we share in our current issue, just click HERE to purchase.  Happy weekend!


cover My French Country Home Magazine 

Photos by Franck Schmitt for My French Country Home Magazine.


Taste of France October 18, 2019 - 9:33 pm

What a great idea! I like to make apple roses (slices of apple, lined up on strips of pastry dough and rolled into a spiral and baked). The currant jelly surprise interior is wonderful, and the option for decorating the crust. Will definitely do this.

Alice Genzlinger October 18, 2019 - 10:12 pm

Yum, must try very soon.

pam simmermeyer October 19, 2019 - 2:36 am

This will be my dessert for Sunday. Thank you.

Vicky from Athens October 19, 2019 - 5:00 pm

Ah, Sharon, another yummy recipe! I’ll be giving this one a try this weekend. Every recipe from you that I’ve tried has been a huge success!!

Deb October 19, 2019 - 8:35 am

Sounds wonderful, where does the sugar go? With the fruit jam?

Sharon Santoni October 25, 2019 - 6:07 pm

Hi Deb, So sorry- you are absolutely correct- it was left out! This is to be sprinkled on the outside after you brush with the egg wash for a nice crisp finish. I hope you enjoy this recipe.

Lorrie October 20, 2019 - 1:39 am

This looks like a beautiful, delicious, and easy dessert!

sharon santoni October 22, 2019 - 8:24 pm

Thank you Vicky, I’m so glad you enjoy the recipes from the blog 🙂


Becky Owen October 23, 2019 - 2:49 am

I would love to be able to get this magazine to have!!!! How can I order it?!!!!

Sharon Santoni October 25, 2019 - 6:09 pm

Hi Becky, go to to order. I hope you enjoy flipping through the pages! Kindly, Sharon

Robert November 22, 2019 - 12:16 am

I have previewed your fall/winter issue. As always, the photography is amazing and your text is lovely. You are a very sophisticated and elegant lady who has accomplished wonderful things. I do not understand this obsession with neutrals as decor and especially
as Christmas decorations. YES they are easy…..just mix beige,taupe and creams…..hard to make a mistake! But it is not festive nor
representative of natures colors in the holiday/yuletide season.


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