Chaussons aux Pommes (French Apple Turnovers)
Inspired by techniques from Serious Eats and America's Test Kitchen.
Lightly spiced cooked apple sealed in puff-pastry half-moons, scored and baked until puffed and golden.
Always check the labels of the products you use.
Method
- 1
Filling. Cook the apples, sugar, butter, lemon juice and cinnamon in the saucepan over medium heat 8-10 min, stirring, until the apples are just tender; stir in the cornflour for 1 min until glossy, then spread on a plate and cool completely.
- 2
Cut. On a lightly floured surface cut six 12 cm rounds from the pastry and roll each a little longer into an oval.
- 3
Fill. Spoon the cold filling onto one half of each oval, brush the edge with egg, fold over and press firmly to seal.
- 4
Decorate. Set on the lined tray seam-side down, brush with egg, score a curved leaf pattern with the knife tip without cutting through, and chill 15 min. Heat the oven to 200 °C (180 °C fan).
- 5
Bake. Brush again with egg and bake 20-25 min until puffed and deep golden.
- 6
Serve. Cool 10 min on the tray; the filling is very hot.
Storage
Best on the day; keep 1 day in an airtight box and re-crisp at 180 °C for 5 min. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- saucepan
- wooden spoon
- plate
- 12 cm round cutter or a small bowl
- pastry brush
- small sharp knife
- baking tray
- baking paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 697 kcal |
| Protein | 9.2 g |
| Carbohydrate | 68.6 g |
| of which sugars | 17 g |
| of which free sugars | 9.2 g |
| Fat | 43.6 g |
| of which saturates | 11.9 g |
| Fibre | 3.5 g |
| Salt | 0.7 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
