Les rissoles savoyardesLes rissoles savoyardes
©Les rissoles savoyardes|OT Monts de Genève

Savoie-style rissoles

~ Dessert ~

Savoie-style rissoles

These rissoles filled with pears, apples or quince paste are small traditional turnovers from the Haute-Savoie. They are also called ‘rézules’ in the local dialect and are ideal for autumn and winter snacks.

Published on 7 March 2022

Choose Savoie-style rissoles for a dessert or snack! These little turnovers taste great slightly warm on cold winter days.

Recipe for 6 people
Preparation time: 3 hours 50 mins
Cooking time: 15 to 20 mins



– 250 g of puff pastry
– 1 kg of pears for the rissoles
– 150 g of sugar
– 1 glass of water
– 1 egg yolk for glazing

Recipe steps


1. Peel the fruit and cut into dice

2. Place the fruit in a pan, add the water and sugar. Heat gently to create a compote.

3. Roll out the pastry and cut into rectangles.

4. Place a small amount of the compote in the centre and close by sealing the edges with a little water.

5. Brush a little egg yolk on the turnovers.

6. Cook the rissoles in the oven at gas mark 6/7 for about 15 mins, or until they are nicely golden.

Chef cuisinierChef cuisinier
©Chef cuisinier
Tips from the chef

“The fruit can be flavoured with cinnamon and sultanas, or orange or lemon peel added.”

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