Little apple turnovers with almonds and raisins

These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are...

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Desserts
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Chinois		Milk rolls

For10 pieces 20 pieces 40 pieces 60 pieces

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For 20 pieces, you will need:

1 Puff or flaky pastry (pâte feuilletée)
200 g Stewed apple (compote)
1 handful raisins
50 g caster sugar
100 g flaked almonds
100 ml rum
1 beaten egg yolk

Nutritional information:

Whole recipe

Calories

2300

115%

Proteins

30g

12%

Carbohydrates

200g

19%

Fats

126g

19%

Per 100 g

Calories

311

16%

Proteins

Carbohydrates

27g

Fats

17g

Per piece

Calories

115

Proteins

Carbohydrates

Fats

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 6 min.
Resting : 20 min.
Cooking : 5 min.
Start to finish : 1 hour 31 min.

Preservation : Several hours in the fridge, covered by a plastic film.

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How much will it cost?

For 20 pieces : 3.99 €
Per piece : 0.20 €

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Note : These prices are only approximate. Read more...

Step by step recipe:

Pour 50 g caster sugar into a non-stick frying pan, distribute it evenly over the whole surface, and put onto high heat.
After a while the sugar starts to melt...
... and becomes caramel.
Then add 100 g flaked almonds.
Turn down heat, and stir to coat almonds with caramel.
As soon as the almonds are well caramelized, remove from heat and tip them onto a baking sheet or a sheet of non-stick cooking parchment.
Leave to cool, then crush coarsely with a rolling pin.
Put 200 g Stewed apple (compote) in a small bowl.
Prepare 1 handful raisins.
Add raisins and almonds to stewed apples and mix well.
Spread out circle of puff pastry (or roll out thinly if in a block). Preheat oven to 200°C or 392°F.
Cut out circles of 10 cm diameter approximately (minimum) and place on a baking sheet.
With a brush soaked in water, wet all round the edge of each pastry circle to help "weld" the join.
Put a teaspoon of the apple mixture onto each circle.
Then fold over each circle to form the turnover.
Press the edge to seal well.
Glaze each turnover with beaten egg-yolk, to help them colour during cooking.
You can, with the point of a knife, cut a small design on the top of the turnovers, it might not show much now, but will after cooking.
Put in the oven for 15/20 minutes (watch for colouring), then leave to cool on a wire rack.

Remarks:

For very small turnovers you can roll the large circle of puff pastry out even thinner before cutting out small circles.

Source:

Home made

Last modified on: February 21^th 2011

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