Did you arrive here looking for the ravioli recipe? Good! 😊

Ehm, just out of curiosity… can I ask you… what kind of ravioli were you looking for?

Eheheheh! 😀

Here, let me show you the ravioli I’m talking about in this recipe:

I know, you were looking for ravioli, and these look like pastries… never mind. They are!

Well, now that you’re here… even a snack idea might be useful!

😄 The title choice this time was a bit complicated. I really didn’t know what to call these… ravioli
(which, of course, ravioli in my house are a whole other thing). I could have called them pastries, indeed. Or sheets? mini-strudels? pouches? dumplings? with apples? with apples and coconut? with apples, coconut, almonds, pine nuts, candied fruit and…?
In short, sometimes writing recipes is more challenging than making them. Or eating them.

But in the end… ravioli they were.
Simply because they’re square, and filled. Just like the traditional ravioli in our house, which have nothing to do with desserts, which are a main course, and which we make with egg pasta. And they are filled with spinach and ricotta.

These ravioli of mine today are definitely something else, but I’m sure you’ll appreciate them! Here they were a hit! 😀

✰ ✰ ✰

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 24 pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for 24 puff pastry ravioli

The quantities are to taste, in my case because I had to quickly bake this snack, and I eyeballed it in a rush, but also because you can adjust them to your liking.

2 packages puff pastry (rectangular)
apples
grated coconut
pine nuts
sunflower seeds
almonds (coarsely chopped)
orange marmalade
candied orange peel
ground cinnamon
milk (optional)
powdered sugar (optional)

Tools

Pastry Cutter

Steps

Peel the apples and cut them into small pieces. I used two apples, but it depends on their size.
In a pan, briefly toast the pine nuts, almonds, and sunflower seeds.
Unroll the puff pastry and cut it into squares. I used the square cutter wheel.
The goal was to get all the sweets the same size (even though I didn’t succeed with all of them). If you don’t have this “essential” tool, you can proceed traditionally: placing dollops of filling on the puff pastry at regular intervals, then laying the second pastry over everything and cutting the ravioli with a wheel or a cutter. In short, the method doesn’t affect the result. The important thing is that the edges are well sealed (I’ll explain better in a few lines).
Spread the marmalade on the pastry rectangles and distribute the filling over them: small pieces of apple, sunflower seeds, almonds and pine nuts, candied orange peels. Add a generous amount of coconut, even more than you see in the picture below (because when I made them again, I was definitely generous with the coconut and we liked it). Finally, sprinkle everything with cinnamon if you like it (we do 😉).
As for the choice of marmalade, we’ve grown fond of orange marmalade, for us it’s the best in this kind of sweets. If you don’t have it, you can use apricot or peach marmalade, they still make a good impression.
Unroll and cut the second pastry into squares, place a pastry square on each filling (or proceed as explained a few lines ago, after the picture of the cutter wheel).
Seal the edges with the tines of a fork. It is important that the edges are well sealed, otherwise the marmalade will leak out during baking.
Brush the pastry with a little milk (but it’s optional) and pierce the surface with a fork, so that the internal moisture escapes during baking.
Bake in the oven at 392°F (200°C) for about 15 minutes, or until the puff pastry is golden brown.
(It’s true, the tray is not of precious workmanship, but… I made these ravioli as a snack for a mixed group of children, I hope you can understand if I didn’t use the good service! 😄).
Serve warm. If you can let them cool a bit. And… keep the kids away in the meantime! 😀
When serving, decorate with powdered sugar if you like.
They’ll be a hit, I assure you.