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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 €

60 pieces

7 Ingredients

Last modified on: September 11^th 2018

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For 60 pieces, you will need:

1 3 puffs or flaky pastry (pâte feuilletée)
2 600 g stewed apple (compote)
3 3 handfuls raisins
4 150 g caster sugar
5 300 g flakeds almonds
6 300 ml rum
7 90 g beaten egg
Total weight: 2,250 grams

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 150 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 300 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 600 g stewed apple (compote) in a small bowl.

Stage 9 - 5 min.

Prepare 3 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	440 RDI=170 %	3,890 RDI=370 %	2,560 RDI=390 %	11,470 RDI=570 %	48,040 RDI: 570 %
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 60 pieces : 12.70 €
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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