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...
325 K 4.0/5 (39 reviews)510497
Last modified on: September 12th 2026
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 for this recipe
Preparation
1 hour 6 min.
Resting
20 min.
Cooking
5 min.
All in all
1 hour 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 1 min.
Pour 50 g caster sugar into a non-stick frying pan, distribute it evenly over the whole surface, and put onto high heat.
Stage 2
After a while the sugar starts to melt...
Stage 3 - ⌛ 5 min.
... and becomes caramel.
Stage 4 - ⌛ 1 min.
Then add 100 g flakeds almonds.
Stage 5 - ⌛ 2 min.
Turn down heat, and stir to coat almonds with caramel.
Stage 6 - ⌛ 2 min.
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.
Stage 7 - ⌛ 3 min.
Leave to cool, then crush coarsely with a rolling pin.
Stage 8 - ⌛ 2 min.
Put 200 g stewed apple (compote) in a small bowl.
Stage 9 - ⌛ 5 min.
Prepare 1 handful raisins.
Stage 10 - ⌛ 3 min.
Add raisins and almonds to stewed apples and mix well.
Stage 11 - ⌛ 2 min.
Spread out circle of puff pastry (or roll out thinly if in a block).
Preheat oven to 200°C or 392°F.
Preheat oven to 200°C or 392°F.
Stage 12 - ⌛ 5 min.
Cut out circles of 10 cm diameter approximately (minimum) and place on a baking sheet.
Stage 13
With a brush soaked in water, wet all round the edge of each pastry circle to help "weld" the join.
Stage 14
Put a teaspoon of the apple mixture onto each circle.
Stage 15
Then fold over each circle to form the turnover.
Stage 16
Press the edge to seal well.
Stage 17
Glaze each turnover.
Stage 18 - ⌛ 40 min.
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.
Stage 19 - ⌛ 20 min.
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.
Keeping: Several hours in the fridge, covered by a plastic film.
Source: Home made.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 19 g RDI=30 % | 178 g RDI=67 % | 113 g RDI=156 % | 331 kcal RDI=17 % | 1,387 kJ RDI=17 % |
| Per piece | 7 g RDI=11 % | 66 g RDI=25 % | 42 g RDI=58 % | 124 kcal RDI=6 % | 520 kJ RDI=6 % |
| Whole recipe | 145 g RDI=224 % | 1,335 g RDI=504 % | 852 g RDI=1,168 % | 2,485 kcal RDI=124 % | 10,404 kJ RDI=124 % |
How much will it cost?
For 20 pieces
4.25 €
Per piece
0.25 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Stewed apple (compote)
You can get more informations, or check-out other recipes which use it, for example:
Rum
Like these other recipes:
Flakeds almonds
Like these other recipes:
Caster sugar
Like these other recipes:
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