French In A Flash: Summer Berry Rissoles Recipe

1. 1

   Fill a pot halfway with vegetable oil, and begin heating it to 350u00b0F.

2. 2

   Using some bench flour, roll the cold but thawed puff pastry out into a square that is about 12 inches on each side. Cut 4 equal strips across the pastry.

3. 3

   Toss the berries with the flour and the sugar.

4. 4

   Making the rissoles is just like making ravioli. One strip of dough will be the base, on which you place your filling. Another strip of dough will blanket over the filling, and then you will stamp out the ravioli. So, begin with 2 strips of dough. Brush each lightly with beaten egg, to help the top and bottom pastries stick together. In your mind, divide the base strip of dough into 4 squares. Alternating, place either 2 raspberries or 3 blueberries in the center of each of those squares. Place the top layer of dough, egg wash-side down, over the dough dotted with berries. Use your fingers to create little pockets, and press the dough lightly all around and between the filling, so any air gets out, and so the dough sticks firmly together. Flour a 2 1/2-inch ravioli stamp, and stamp out the little round, scalloped rissoles.

5. 5

   When the oil reaches 350u00b0F, fry the rissoles in two batches for 5 to 6 minutes, until golden and flaky. Drain on paper towel, and dust generously with powdered sugar, like Tinkerbell scattering fairy dust. Eat them when they're still too hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.