Step by step recipe

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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.

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Stage 2

After a while the sugar starts to melt...

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Stage 3 - 5 min.

... and becomes caramel.

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Stage 4 - 1 min.

Then add 100 g flaked almonds.

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Stage 5 - 2 min.

Turn down heat, and stir to coat almonds with caramel.

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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.

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Stage 7 - 3 min.

Leave to cool, then crush coarsely with a rolling pin.

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Stage 8 - 2 min.

Put 200 g Stewed apple (compote) in a small bowl.

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Stage 9 - 5 min.

Prepare 1 handful raisins.

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Stage 10 - 3 min.

Add raisins and almonds to stewed apples and mix well.

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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.

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Stage 12 - 5 min.

Cut out circles of 10 cm diameter approximately (minimum) and place on a baking sheet.

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Stage 13

With a brush soaked in water, wet all round the edge of each pastry circle to help "weld" the join.

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Stage 14

Put a teaspoon of the apple mixture onto each circle.

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Stage 15

Then fold over each circle to form the turnover.

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Stage 16

Press the edge to seal well.

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Stage 17

Glaze each turnover.

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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.

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Stage 19 - 20 min.

Put in the oven for 15/20 minutes (watch for colouring), then leave to cool on a wire rack.

Remarks

Nutritional information

How much will it cost?

• For 20 pieces : 4.44 €
• Per piece : 0.22 €

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