BLUE WINDOW | Food Travels in the Alps | R’zules (savoury and sweet pastries)


R’zules are a traditional dessert of the Savoie Mont Blanc region. Eaten during the Christmas period, originally they were filled with meat and fried in lard. These days they are made with a variety of mixtures, using plain (filo), puff or short pastry. They can be fried or baked and eaten hot or cold. This version uses a low-fat pastry made with spelt flour.


  • 440 g white spelt flour
  • 160 ml water
  • 30 ml olive oil
  • Salt, large pinch
  • Oil, for dressing


  • apple-pear compote
  • apple-potato purée
  • bacon-potato mixture
  • raisin-prune mixture


  • Sunflower oil, for deep frying (optional)

Make dough, rest in refrigerator for an hour. Roll dough into thin sheets. Cut sheets into rectangles 20 cm by 10 cm and dress with a light film of oil. Place a heaped teaspoon of filling in the middle of each rectangle, fold into a parcel. Repeat until the sheets are used up. Deep fry at 200°C for five minutes, until they are golden brown. Alternatively bake at 180°C for 15 minutes.