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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...

310 K 4.0/5 (39 reviews)

1 hour 35 min. difficulté

Easy

4.25 €

40 pieces

7 Ingredients

Last modified on: September 11^th 2018

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For 40 pieces, you will need:

1 2 puffs or flaky pastry (pâte feuilletée)
2 1 ¾ cup stewed apple (compote)
3 2 handfuls raisins
4 ½ cup caster sugar
5 2 cups + 2 tablespoons flakeds almonds
6 1 cup rum
7 ¹⁄₃ cup beaten egg

Change these quantities to make:

10 pieces 20 pieces 40 pieces 60 pieces

Change measures:

Metric

Metric weight Metric volumes

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.

Little apple turnovers with almonds and raisins

Pour ½ cup 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 2 cups + 2 tablespoons 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 1 ¾ cup stewed apple (compote) in a small bowl.

Stage 9 - 5 min.

Prepare 2 handfuls 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.

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	290 RDI=110 %	2,590 RDI=240 %	1,700 RDI=260 %	7,650 RDI=380 %	32,020 RDI: 380 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, Milk, Sulfites, Nuts, egg

How much will it cost?

For 40 pieces : 8.50 €
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)

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