Summer Fruit And Marzipan Filo Pockets - cooking recipe

Ingredients

12 None sheets filo pastry approx 12 x 7 inches
2 tbsp melted butter
1 lb mixed summer fruits, such as strawberries, raspberries and blueberries
3 oz marzipan, grated
None None powdered sugar to dust
None None sour cream to serve

Preparation

Preheat the oven to 350F. Unroll the filo pastry and place one sheet on a work surface. Lightly brush the pastry with melted butter, then carefully place another sheet on top at an angle. Repeat once more until you have 3 layers. Using the remaining pastry, make 3 more stacks.
Divide the mixed fruits between the 4 pastry stacks, spooning into the center. Sprinkle over the grated marzipan.
Draw up the edges of the pastry and pinch together in the center to form parcels. Place the filo pockets on a baking sheet. Brush with the remaining butter.
Bake pockets for 15-20 minutes until golden and crisp. Allow to cool for 5 minutes. Dust with powdered sugar and serve with a spoonful of sour cream.