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Rissoles

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OT Monts du Genevois - A.Modylevskaia

Recipe Savoie-style rissoles

~ Dessert ~

Savoie-style rissoles

These rissoles filled with pears, apples or quince paste are small traditional turnovers from the Haute-Savoie. They are also called ‘rézules’ in the local dialect and are ideal for autumn and winter snacks.

Published on 7 March 2022

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


Recipe for 6 people 
Preparation time: 3 hours 50 mins 
Cooking time: 15 to 20 mins 

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

 

  1. Peel the fruit and cut into dice
  2. Place the fruit in a pan, add the water and sugar. Heat gently to create a compote.
  3. Roll out the pastry and cut into rectangles.
  4. Place a small amount of the compote in the centre and close by sealing the edges with a little water.
  5. Brush a little egg yolk on the turnovers.
  6. Cook the rissoles in the oven at gas mark 6/7 for about 15 mins, or until they are nicely golden.
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Chef cuisinier

Tips from the chef

“The fruit can be flavoured with cinnamon and sultanas, or orange or lemon peel added.”

Enjoy!

Take a look at our chefs’ recipes