2021 Tour de France - Stage 8: Oyonnax to Le Grand-Bornand
To quote one of the most basic shows ever: “Pivot!” This week was a nightmare. I was supposed to make some type of luscious cheesy pastry with port-poached prunes. I’m also supposed to be a few days ahead of myself on this blog. But, again, work and life have been pretty nuts and I was supposed to start a long holiday weekend yesterday. I ended up working and going to a funeral instead. But, today I was also supposed to head out to my fiance’s family’s bay house. There was no way I was going to compromise that...PIVOT!
So, I found a delicacy in today’s region, Bresse, which is called rissoles. In recent terminology, they are something like sliders (half way between a meatball and a burger). However, historically, they are little fried fruit turnovers. So, I woke up early and drove out to the store to get some apples---the store doors did not open because they were not up as early as I was! PIVOT! I found another store a couple miles down the road. The rest is easy, fast tasty history.
Rissoles (Apple Turnovers)
Frozen puff pastry
2 granny smith apples
1 tsp cinnamon
1/3 cup brown sugar
1 tbsp butter
Lemon
Egg
Turbinado sugar
Thaw your puff pastry. Preheat the oven to 400. Line a baking sheet with parchment paper.
Meanwhile, peel and dice the apples. Place them in a skillet over medium heat, with the cinnamon, brown sugar, butter and lemon. Saute until softened. Turn off the heat and reserve.
While the apples are cooling, roll out the puff pastry to a rough 10-12” square. Cut the pastry into 4 equal portions. Place even heaps of the cooked apples onto the squares. Fold the pastry from corner to corner to form a triangle. Crimp the dough and use a fork to seal the edges.
Beat the egg and use a pastry brush to coat the top of each turnover. Use a sharp knife to cut venting slits on top of each. Sprinkle the tops liberally with turbinado sugar and a pinch of sea salt.
Bake in the oven for about 20 minutes. Let them cool for about 5 minutes and serve.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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