Angostura Fruit Parcels
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  • 1 cup Fresh pineapple, diced into ¼-inch chunks
  • 1 cup Fresh mango, skinned seeded and diced into ¼-inch
  • ¼ cup Brown Sugar
  • ¼ cup Breadcrumbs
  • 2 tbsp Unsalted butter, melted
  • ½ tsp Cornstarch
  • 1 pinch Cinnamon
  • ½ tsp Vanilla Essence
  • 2-3 Dashes of ANGOSTURA® aromatic bitters
  • 1 pkg Fillo Pastry (available in the Frozen section of most supermarkets)
  • ½lb Unsalted butter, melted


  • Pre-heat the oven to 350ºF
  • In a medium-sized mixing bowl combine the diced fruit, sugar, breadcrumbs, butter, cornstarch, cinnamon, essence and bitters; mix well
  • Follow the manufacturer’s suggestions on how to thaw the fillo
  • Remove the fillo dough from the package; lay it out onto a dry surface and cover immediately with a damp kitchen towel to prevent it from drying out
  • Remove a sheet of the fillo and brush with the melted butter (starting from the edges and moving towards the centre)
  • Place another sheet directly on top of the first layer and brush with the melted butter. Repeat one more time
  • Cut the sheet length-wise into four even “columns”. Add approx. 2-3 tbsp of the fruit filling in the center and begin to pull the sides together (moving towards the center) to create a pouch. Repeat this process until the filling is finished
  • Place the “parcels” onto a sheet tray and bake in the oven until golden brown approx. 15-20 minutes

To serve:

Use your favourite ice cream, fruit sauce to complement or just dust with confectioner’s sugar

Angostura Aromatic Bitters