Little apple turnovers with almonds and raisins

A recipe from cooking-ez.com

For 20 pieces, you will need:

• 1 1 puff or flaky pastry (pâte feuilletée)
• 2 200 g stewed apple (compote)
• 3 1 handful raisins
• 4 50 g caster sugar
• 5 100 g flakeds almonds
• 6 100 ml rum
• 7 30 g beaten egg
• Total weight: 750 grams

Times:

Preparation	Resting	Cooking	Start to finish
1 hour 6 min.	20 min.	5 min.	1 hour 35 min.

Step by step recipe

• 1: Pour 50 g caster sugar into a non-stick frying pan, distribute it evenly over the whole surface, and put onto high heat.
• 2: After a while the sugar starts to melt...
• 3: ... and becomes caramel.
• 4: Then add 100 g flakeds almonds.
• 5: Turn down heat, and stir to coat almonds with caramel.
• 6: 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.
• 7: Leave to cool, then crush coarsely with a rolling pin.
• 8: Put 200 g stewed apple (compote) in a small bowl.
• 9: Prepare 1 handful raisins.
• 10: Add raisins and almonds to stewed apples and mix well.
• 11: Spread out circle of puff pastry (or roll out thinly if in a block).
  Preheat oven to 200°C or 392°F.
• 12: Cut out circles of 10 cm diameter approximately (minimum) and place on a baking sheet.
• 13: With a brush soaked in water, wet all round the edge of each pastry circle to help "weld" the join.
• 14: Put a teaspoon of the apple mixture onto each circle.
• 15: Then fold over each circle to form the turnover.
• 16: Press the edge to seal well.
• 17: Glaze each turnover.
• 18: 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.
• 19: 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.

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