Little fruit rissolettes are little tartlets of puff pastry filled with thick jam such as apricot, with a lid of puff pastry on top. The word rissolettes may have been taken from the French ‘ faire rissoler’ meaning to brown.
Rissolettes made from scraps of puff pastry and are a great way to use up the trimmings left over from making a pie.
This is an updated recipe from my treasured family book Isobel’s Home Cookery volume 8 (1903).
Interestingly, the original recipe advises to roll the pastry out to about the thickness of half a crown. The Irish half-crown had a thickness of 2.3 mm – I will assume here that the British half-crown was of a similar size. Basically then, Isobel advised to roll the pastry pretty thinly.
She also advised to use the thicker side of a cutter the size of a crown to gently push down the pastry to make it stick. The crown coin had a diameter of 38 mm, or approximately 4 cm for the sake of our recipe.