Dough for at least 25 rissoles:
1 kg of flour
200 g of butter
2 eggs
16 g of salt
water (approximately 200g).
Make the dough and leave to rest for at least 1 hour (3 hours is better), in the fridge, covered with a cloth.

Stuffing for approximately 10 rissoles:
2 apples = 300 g net
200 g figs
60 g raisins 50 g
walnuts (net)
1 teaspoon star anise
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg.

Make the compote: Cook the chopped apple with a little water. Add chopped figs and raisins, continue to cook a little. Add chopped nuts and powdered spices. Mix well.

Roll out the dough quite thin. Cut strips 12cm wide. Cut each strip into 14cm rectangles. Stuff, on the small width, half of each piece. Pass the 3 edges around the stuffing with a brush dampened with water. Fold over the longest part to make a slipper. Press the 3 edges with your fingers to stick well.

Fry in hot oil for 5 minutes to obtain a golden, slightly crunchy rissole. The cooking time depends on the thickness of the dough and the temperature of the oil, which will be adjusted as for blanching the fries (less hot than when browning the blanched fries, just before serving them) .