The best "3 Valleys" cookery recipes

Apple pies
Formerly "rosseolles' slippers were made of meat fried in lard. Over time, this dish has become a dessert, a hot potato: the rissoles.

 

Ingredients:
400 g shortcrust pastry or puff, 2 kg of apples and 5 pears, 200 g sugar, 2 cups water, 1 teaspoon cinnamon sugar.

Preparation:
Peel the apples and pears and seed them. Cook 45 minutes over low heat, with water, sugar and cinnamon. Roll out the dough and cut out rectangles about 20 cm by 10 cm. Place a spoonful of sauce and fold the edges of the dough into the welding with water. Basking in the egg yolk and bake in hot oven 15 minutes. Sprinkle with icing sugar in the oven.

The bugnes
In Savoy, this delicacy is served on holidays, at the carnival or when it wants! The recipe and the shape of the donut vary slightly from one village to another. Here's one to try ...

Ingredients:
500g flour
100g butter
60g caster sugar
4 eggs
1 pinch salt
1 glass of liqueur brandy or orange flower

Preparation:
Mix flour, butter, beaten eggs, sugar, salt and liquor. Knead at length.
Form a ball and let rest in fridge for 2 hours.
Roll out the dough to ½ cm thick. Cut strips of 10 by 4 cm. Central to these bands, make a slit of 5 cm. Pass one end of each strip into the slot so as to obtain a node.
Bugnes fry in hot oil 20 minutes. Drain and sprinkle with icing sugar.