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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