Pitta bread is often looked at being something savoury, how ever it can also be made as a sweet dough to make these delicious parcels. If you struggle with making them into parcels like in the photo simply just fold the dough over to make a pasty shape.
You can find a plum version here > Plum & Almond Pitta Parcels <
You could use a wide variety of fillings in these, however make sure your filling isn’t too “wet/saucy” otherwise you will have some burst seams and leakage, which is still fine, but just doesn’t look as pretty.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Baking trays, we have separate ones for cake items and others for things like veg and meat etc so we have more than one set floating around in our house.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
**NOTE: We use syrups from http://www.trkg.co.uk they are calorie free, sugar free, diabetic friendly, gluten free, vegan friendly and come in a wide range of flavours. We also have a code to share: Hickmans15 for you to get 15% off your order, this code also works alongside the buy 4 get the 5th bottle free, simply add your bottles to your basket, enter the code at the checkout and the code will be applied.
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Makes 8 – 10
For the filling (make ahead and allow to cool completely):-
- 200g cooking apple, peeled, cored and diced small
- 2 teaspoons TRKG cinnamon syrup (**See note above about this syrup)
- 1 teaspoon ground mixed spice
For the pitta:-
- 250g strong white bread flour
- 50g strong wholemeal bread flour
- 7g sachet fast action dried yeast
- 1 teaspoon cooking salt
- 10g soft brown sugar
- 2 teaspoons granulated sweetener
- 2 teaspoons olive oil
- 1 teaspoon ground sweet cinnamon
- 1 teaspoon ground mixed spice
- 1 teaspoons ground all spice
- Make the filling by adding the chopped apples, syrup and spice to a saucepan with 25ml water and simmer on a low heat until the apple starts to soften, you want the apple to still hold its shape and not turn to mush. Set aside and allow to cool completely.
- Make the dough by mixing the dried ingredients in a large mixing bowl.
- Make a well in the centre and add the oil and 200ml lukewarm water and mix to form a soft and slightly sticky dough.
- Turn the dough out onto a lightly floured work surface and knead until smooth and elastic (usually around 5 – 10 minutes).
- Place the dough into a lightly greased bowl and cover with a damp tea towel.
- Leave the dough to rise in a warm place for 1 – 1½ hours until doubled in size.
- Turn the dough out and knock the dough back to release the air, cut into even sized pieces (I weigh the whole dough and then divide by how many I want to make to get an accurate amount). Keep the cut dough under the damp tea towel while you make the parcels to prevent them drying out.
- Take one piece of the dough and roll out about 3mm thick in a rough circular shape.
- Spoon some of the apples into the centre and bring the sides up to meet in the middle making a triangle pinching the seams together to seal.
- Place on a baking tray lined with baking paper.
- Repeat until you have used all the dough, making sure you leave some space between them on the baking tray, you may need more than one tray.
- Cover the parcels with another tea towel (a dry one will be fine) and leave in a warm place for 30 minutes.
- Pre heat the oven to 230°C fan.
- Brush a little beaten egg lightly over the tops and sprinkle with a little brown sugar.
- Bake in the oven for 10 – 15 minutes until golden brown. They should sound hollow when you tap the bottoms.
- Enjoy with a dollop of ice cream for a tasty dessert, how about drizzling over a little caramel sauce for that extra indulgence?
- These can be stored in an airtight container for up to 2 days, and are freezable. Simply reheat in the oven for 5 – 10 minutes or enjoy cold. If freezing make sure you defrost fully and reheat in the oven for 5 – 10 minutes.