When I write about Christmas spent with my family, grandma’s culinary treats in form of these little parcels with apple, poppy seed and dried mushroom fillings come to mind straight away. To be honest, I’ve never seen them anywhere else and I haven’t come across similar recipe, and as you can guess, I do spend a fair amount of time looking at various recipes in books and online. I just think these little parcels were as unique as my grandmother! And those made by my grandmother were just heavenly delicious. I suspect that here secret ingredient was adding a bit of her kind heart to every piece she made for us. Now, I can only hope that in this matter I have learnt something from my beloved grandma and that my parcels will be as delicious as hers.

These parcels with apples, poppy seed and dried mushrooms are just as tasty served hot and cold. My brother and I would eagerly eat them throughout the Christmas Eve and the entire Christmas period, that is if there was anything left after the first night.


Makes about 12 parcels of each kind

For the dough:
300g spelt flour
150ml hot water
Pinch of salt
100ml rapeseed oil for frying

For the dried mushrooms filling:
30g dried porcini mushrooms
1 small onion, finely chopped
1 tbsp butter
1 tbsp olive oil
Salt and freshly ground pepper

For the poppy seed filling:
1 cup of poppy seed
4 tbsp clear honey
25g raisins
25g dried apricots, roughly chopped
25g dried figs, roughly chopped
25g almonds, chopped
25g walnuts, chopped
25g hazelnuts, chopped
Icing sugar to decorate

For the apple filling:
2 apples, peeled, cored and cut into small slices
Icing sugar to decorate


To make the dough, in a large bowl sift together the flour and the salt. Add olive oil. Step by step add hot water, mixing until all the ingredients come together, first with a large wooden spoon and then with your hand. When the dough starts forming, transfer it onto a lightly floured surface and knead for about 5 minutes until you get a smooth, elastic dough. Transfer the dough to the bowl and cover with cling film. Set aside for half an hour.

In the meantime, prepare the fillings.

To make the dried mushrooms filling, place the dried mushrooms in a small pan together with about 200ml of water. Bring to boil and simmer for about 15-20 minutes. Heat the olive oil on a pan and melt the butter. Add the onion and cook for about 3 minutes until soft. Leave to cool. Drain the cooked mushrooms and leave to cool. Finely chop the mushrooms, add the onion, mix and season to taste with salt and pepper.

To prepare the poppy seed filling, rinse the poppy seed, place it in a large bowl and cover with boiling water. Drain and mix in a food processor or pass through a mincer. In a small saucepan, heat the honey and cinnamon. Mix together poppy seed, honey, dried fruits and nuts.

For the apple filling, all you need is the sliced apple.

On a slightly floured surface, roll out the dough. Cut out 5x5cm squares. Place a teaspoon or more of the filling in the middle of each square, lift all the corners of the dough and seal it so that you get little parcels, like on the pictures.

On a large frying pan, heat up the rapeseed oil. Fry the parcels in batches, for about 5-7 minutes, until they’re golden from each side. Fry the apple parcels first, then the poppy seed ones, and finally the dried mushroom ones.

After frying, drain them on a paper towel. Sprinkle the apple and the poppy seed parcels with some icing sugar. Leave to cool.

Bon appétit!
Lena x

Grandma’s Christmas parcels with three fillings
Grandma’s Christmas parcels with three fillings

one comment Grandma’s Christmas parcels with three fillings
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