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...
308 K 4.0/5 (39 reviews)
1 hour 35 min.
Easy
20 pieces
7 IngredientsLast modified on: September 11th 2018
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
Change measures:
Times for this recipe
Preparation: 1 hour 6 min.
Resting: 20 min.
Cooking: 5 min.
All in all: 1 hour 35 min.
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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 150 RDI=60 % | 1,300 RDI=120 % | 850 RDI=130 % | 3,820 RDI=190 % | 16,010 RDI: 190 % |
| Per 100 g | 20 RDI=7 % | 170 RDI=20 % | 110 RDI=20 % | 510 RDI=30 % | 2,140 RDI: 30 % |
| Per piece | 7 RDI=3 % | 60 RDI=6 % | 40 RDI=6 % | 190 RDI=10 % | 800 RDI: 10 % |
How much will it cost?
- For 20 pieces : 4.25 €
- Per piece : 0.25 €
Change currency: 
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: Apple amandine tarts from Brélès, Apple charlotte with toasted brioche, Apple oatmeal cookies for Sasha, Cochelin d'Evreux, Linzer torte, ... See them all 11
Flakeds almonds
Like these other recipes: Moist cereal bars, Benoîton, Flaked almond tart, Almond tuiles, Carrot salad with almonds and Comté cheese, ... See them all 21
Rum
Like these other recipes: Gâteau Basque , Gingerbread, Rich hazelnut buttercream, Sicilian Epiphany Pie, Chestnut moelleux, ... See them all 31
Caster sugar
Like these other recipes: Cornmeal baps for Anne, Muffin dough, Nougatine, Caramelised apple pie, Macaronade mixture, ... See them all 361
Other recipes you may also like
Key Lime Pie for Jeremy
Key Lime Pie is a famous speciality from the Keys region of southern Florida. This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.September 30th 201298 K 13.8 3 hours 50 min.
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...September 12th 2020188 K2.5 40 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024513 K4.6 1 hour 60 min.
Salmon with sorrel
Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.October 13th 2010311 K 15 1 hour 25 min.
Marinated tuna with herbs
Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.February 21th 2011274 K4.3 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.