Savoyard rissoles, Auvergne-Rhone-Alpes region
- Total time
- 1 h 45
- servings
- 6 servings
- Dish type
- Dessert
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Prep
1 h 30
Cook
15 min
Total time
1 h 45
Ingredients
Ingredients
- 1 kg 1 kg flour
- 500 g 500 g butter
- 12 12 sugar in pieces
- 1 c. à café 1 teaspoons of pear life water
- 1 pincée 1 pinches of salt
- 1 1 bowls of warm water
- 1 kg 1 kg of rissole pear (local variety)
- 200 g 200 g sugar
- 2 2 oranges (zests and juice)
- 2 2 lemons (zests and juice)
- 50 cl 50 cl of Savoie red wine
- cinnamon or vanilla, grapes, prunes...
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Method
- 1
Prepare the laminated dough: put the sieved flour with the salt and the cold butter cut into pieces in a kneading robot. Mix then add the water in which you melt the sugar pieces as well as the liquor.
- 2
Malax until blended into a ball (not serious if butter remains).
- 3
Film in contact and leave in the refrigerator at rest for 45 minutes.
- 4
Then flour the worktop and place the dough on it. Make it a rectangle. Spread it to the roll and fold in 3 : from top to center then bottom to top to obtain a new rectangle.
- 5
Turn it by a quarter of a turn and start over the spread-fold-turn step. Do that 5 times.
- 6
Then spread the dough and cut out dough rectangles. Spread the prin over and fold to close the rissole.
- 7
Bake at 180°C (thermostat 8) for 15 minutes.
- 8
For the prin: cut the pears into pieces. Put them to mix with sugar, juice and zest of oranges and lemons, sugar and red wine. Add spices of your choice or dried fruits.
- 9
Cook until liquid evaporates.
Source : marmiton
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