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.
Last modified on: February 21th 2011