Ingredients
| 350 g of homemade or store-bought puff pastry | 2 kg of firm-fleshed apples or pears | 30 g icing sugar |
| 20 g butter | a bit of milk | 50 g sugar |
Configuration
- Preheat the oven to 175 °
- Peel and cut the apples or pears into thick strips. Place them in a baking dish and sprinkle with the sugar and butter. Cover with foil and bake for an hour.
- After an hour of cooking, remove the aluminum foil and return to the oven for 30 minutes, to obtain candied apples / pears, golden and almost caramelized. Let cool before using.
- On a floured work surface, spread the puff pastry over 3 mm and forming a large rectangle. Cut this rectangle into strips 12 cm wide. On one edge, place small piles of candied apples / pears, spacing them about ten centimeters apart. Fold the strip over widthwise and press lightly with the side of your hand to stick the dough around the stuffing. With a roulette wheel, cut the rissoles to separate them.
- Put back a quarter of an hour in the fridge so that the dough hardens a little. Then glaze each rissole with a little milk and sprinkle with icing sugar.
- Bake 20/25 minutes in the oven at 175 °.
- Sprinkle with icing sugar and enjoy warm or cold.
