Chausson aux Pommes (Puff Pastry Apple Pie Turnovers). Apple turnovers, or chaussons aux pommes as they are called in France, are a classic French pastry. They are easy to prepare if you happen to have some puff pastry and a couple of apples. When you get the craving, all you need to do is to fill the puff pastry with some apple compote or apple sauce before baking it.

Chausson aux Pommes (Puff Pastry Apple Pie Turnovers) Chaussons aux Pommes (Apple Turnovers) Flaky puff pastry turnovers filled with a spiced poached apple-raisin compote. Delicious for breakfast, dessert, or an afternoon snack! In a saucepan, combine all of the ingredients except the brandy, puff pastry, and egg yolks. You can cook Chausson aux Pommes (Puff Pastry Apple Pie Turnovers) using 17 ingredients and 21 steps. Here is how you achieve that.

Ingredients of Chausson aux Pommes (Puff Pastry Apple Pie Turnovers)

  1. Prepare of Puff Pastry Dough.
  2. Prepare 130 g (4.6 oz) of unsalted butter.
  3. You need 75 g of (2.6 oz, or 3/5 us cup) bread flour.
  4. It’s 75 g of (2.6 oz, or 3/5 us cup) cake flour.
  5. You need 2 g (1/3 tsp) of salt.
  6. Prepare 65 g of (2.3 oz, or 4.5 Tbsp) cold water.
  7. Prepare of Filling.
  8. You need 350 g of / 12.3 oz thinly sliced peeled apples (about 1.5-2 apples).
  9. It’s 4 Tbsp of granulated sugar.
  10. It’s 1 Tbsp of lemon juice.
  11. You need 1-3 tsp of brandy or rum (optional).
  12. It’s of For Brushing.
  13. You need 1 of egg yolk.
  14. It’s 1/2 tsp of water.
  15. You need of Syrup.
  16. Prepare 1.5 Tbsp of granulated sugar.
  17. Prepare 1 Tbsp of water.

Once the apples have softened, turn the heat up to medium. The apples get cooked off in some butter, cinnamon and brown sugar, the puff gets rolled out into little ovals, then the turnovers are assembled (like this! All-butter puff pastry filled with sweet apples, the beauty is in the simplicity. Boozy Epicure's Chaussons aux Pommes (Apple Turnovers) I make my own puff pastry (honestly, it's not as hard as people think, far easier than making croissants) but you can definitely use store-bought and no one will complain.

Chausson aux Pommes (Puff Pastry Apple Pie Turnovers) step by step

  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/Uc2XCaf2FFU.
  2. 【For Puff Pastry Dough】 Dice unsalted butter into about 5mm (0.2-inch). You should prepare well-chilled butter. Put diced butter into a large bowl. Add bread flour, cake flour, and salt..
  3. Toss to coat the cubed butter with flour. Crush and rub the cubes while mixing. Use a scraper in the second half to prevent the butter from melting. Cut the butter until fine lumps are formed and yellowish. If the butter seems to melt, please chill it in a fridge..
  4. Pour 80% of the water into the bowl like drawing circles. You should prepare well-chilled water. Mix roughly. Pour the remaining water against powdery places. Mix roughly until the large lumps form..
  5. Put onto plastic wrap. Press lightly to a single mass. Flatten it and shape it square, wrap it with plastic wrap. It has some unevenness at this stage. Let it sit in a fridge for 3 hours (If possible, overnight)..
  6. 【For Apple Filling】 Peel the apples, then core. Divide each apple into 8 equally. Slice each thinly. Put apples in a small pot. Add granulated sugar and lemon juice. Toss apples with the sugar and lemon. Let it sit as it is for 30 minutes..
  7. Cook it on low to medium heat for 15-20 mins until the soup is gone. Stir it gently sometimes to prevent scorching..
  8. Turn off the heat and add brandy, mix roughly. Transfer it to a container and let it cool. Set aside..
  9. 【Fold the puff pastry dough.】 Take the dough out of the fridge. Flour your work surface, dough, and rolling pin. Roll out into a long rectangle of 5-7mm (0.2-0.3'') thick. Fold the top third of the pastry down, then the bottom third up. (If the pastry gets soft too much, please chill.).
  10. Rotate the dough 90 degrees. Roll out and tri-fold the pastry again. Wrap it with plastic wrap and chill it for 30 mins..
  11. Repeat this whole process two more times (roll, tri-fold, 90℃ rotate, roll, tri-fold, chill). The dough will get smooth gradually. Dust off excess flour with a brush when folding..
  12. 【For Assembling】 Divide the dough into 6 parts. Roll each out into 5mm (0.2-inch) thick while coating it lightly with bread flour. Cut a circle out of each puff pastry using a 10 cm (4'') diameter cutter..
  13. The reason for dividing is to get 6 circles from the first-rolled-dough. The dough scraps tend to shrink, so please sit in a fridge for some hours and use it for another pie..
  14. Roll each out into an oval shape of 3 mm (0.1-inch) thick. Arrange a spoon full of apple filling on one side of each oval. Please be careful to not overfill the turnover or it will open during baking and the apples will pour out! (The apple filling will probably remain.).
  15. Brush the edges of each oval with a little water, leaving a little space. Fold one side over and press gently to seal the edges..
  16. Place them on a parchment paper-lined tray with the flat side down. Let it sit in a fridge for 30-60 mins to firm up..
  17. 【For Syrup】 Put granulated sugar and water in a container. Warm it with a microwave until it brings to a boil lightly at 500W for 20-30 sec. Mix it and melt the sugar completely. Let it cool; set aside..
  18. 【For Egg Wash】 Add water to an egg yolk, stir well. Strain it with a tea strainer to make it smooth (omittable)..
  19. Take out the chilled turnovers. Brush the flat side with egg wash, leaving a little space on the edge. If the egg wash drips on the side of the edge, it may not rise when baked. Let it sit in a fridge for 15-30 mins to dry the egg. Preheat an oven to 200℃ / 392F..
  20. Using a small, sharp knife, gently score lines on the pastry to create a leaf pattern. Prick 3-5 holes in 3-5 places with a knife tip. Bake it at 200℃ / 392 F for 12 mins, and 170℃ / 338 F for 17-22 mins..
  21. After baking until golden brown, brush each with syrup. Bake it at 200℃ / 392 F for 3-5 mins. Let it cool on a rack. Done!.

The town of Saint Calais was suffering from an epidemic and the Chatelaine, the lady of the town, distributed flour and apples to the poor – and they made apple turnovers. Called chaussons aux pommes ("apple slippers") in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. Distribute the apple pieces evenly over the apple sauce. Fold the pastry over the filling to close, and pinch the edges tightly to seal. Healthier sablés or palets bretons (Brittany salted butter shortbread biscuits/cookies) – complete recipe; Making choux pastry (illustrated recipe) Puff pastry.

source: cookpad.com

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