For the puff pastry
– 800g flour
– 325g of butter
– 3 tablespoons of sugar
– 1 pinch of salt
– 1 drop of Cognac
– 1 bowl of water
The correct realization of the puff pastry is essential to the success of crispy Rissoles.
For the filling
– 1 jar of quince paste or other thick jam
There’s nothing like a video staging to visualize the right way to stuff the rissoles!
Fry in very hot oil, tapping on the edge of the pan.
Sprinkle with powdered sugar and serve.
Now it’s your turn to play?