Savoyard rissoles, Auvergne-Rhone-Alpes region

Ingredients

For 6 servings

• •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...

Method

1. 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. 2.Malax until blended into a ball (not serious if butter remains).
3. 3.Film in contact and leave in the refrigerator at rest for 45 minutes.
4. 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. 5.Turn it by a quarter of a turn and start over the spread-fold-turn step. Do that 5 times.
6. 6.Then spread the dough and cut out dough rectangles. Spread the prin over and fold to close the rissole.
7. 7.Bake at 180°C (thermostat 8) for 15 minutes.
8. 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. 9.Cook until liquid evaporates.