Choose Savoie-style rissoles for a dessert or snack! These little turnovers taste great slightly warm on cold winter days.

Rissoles
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Ingredients
- 250 g of puff pastry
- 1 kg of pears for the rissoles
- 150 g of sugar
- 1 glass of water
- 1 egg yolk for glazing
Recipe steps
- Peel the fruit and cut into dice
- Place the fruit in a pan, add the water and sugar. Heat gently to create a compote.
- Roll out the pastry and cut into rectangles.
- Place a small amount of the compote in the centre and close by sealing the edges with a little water.
- Brush a little egg yolk on the turnovers.
- Cook the rissoles in the oven at gas mark 6/7 for about 15 mins, or until they are nicely golden.

Tips from the chef
“The fruit can be flavoured with cinnamon and sultanas, or orange or lemon peel added.”
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To make the filling for your rissoles, look for pears and apples from the Savoie grown locally by our producers!


































