Mini strudels and marron glacé pastry sweets

For the mini strudels
2 rectangular rolls puff pastry
1 apple
1 pear
50 g raisins
5 walnuts
1 tablespoon peach or apricot jam
Half a small glass of brandy
Grated zest of a lemon
1 teaspoon cinnamon
A little milk
Brown sugar
2 savoiardi biscuits
For the marron glacé pastry sweets
Chestnut cream
Marron glacé
Dark chocolate
I cut each square of pastry into 8 rectangles.

I peel the apple and pear and cut them into small cubes.
I roughly chop the walnuts.
I soak the raisins, then squeeze them dry.
I combine everything in a bowl, grate in the lemon zest, add a teaspoon of cinnamon and mix well.

I add a tablespoon of jam and the two grated savoiardi.

I moisten with the brandy and mix thoroughly.

I used this filling for 12 rectangles.
I put a small heap of filling in the centre of each rectangle and close it into a parcel.

I seal well.

I seal the sides too, pressing lightly to prevent the filling escaping during baking.

I brush with milk.

I sprinkle with a little brown sugar.

I bake at 180°C for 15/20 minutes.

I had 4 pastry rectangles left, so I improvised.
I spread each with a tablespoon of chestnut cream, added pieces of marron glacé and shavings of dark chocolate.

I closed them like wrapped sweets, brushed with milk and baked at 180 degrees for 15/20 degrees.

Once baked, I let them cool slightly and dust with icing sugar.

A successful experiment: the marron glacé pastry sweets are delicious.