Chaussons aux Pommes - aka Apple Turnovers

Tuesday, March 11, 2014

Ah... Spring has arrived, well sort of. We had three beautiful days, temperatures soaring to high 16°C, everyone was in t-shirts and shorts... and today well, it's March again. But all is not lost! Here's a delicious recipe that's sure to put a spring in your step!



I remember eating so many of these after school, before synchro practice! I try to eat (slightly) less of these now, but making them yourself is so satisfying it takes the guilt out of eating 3 in a row!

First of all you'll need some puff pastry, you can make it as I had shown here! One recipe will give you about 8 chaussons. Let's get to it then!

To make the filling:
(Tbsp is tablespoon and tsp is teaspoon just fyi)

  • 7 Apples (any local sweet apple or Granny Smiths if you like sweet and sour apple pies)
  • 1 Tbsp Honey
  • 1 Tbsp Butter
  • 3 Tbsp Brown sugar
  • 1 Tbsp White sugar
  • 1 tsp cinnamon (more or less to taste)
For the chaussons:
  • 1 Puff pastry batch (recipe here)
  • 1 Filling batch
  • 1 egg
Grab your apples, strip'em and chop'em!



Put the honey and butter in a heavy bottomed pan, let it all melt and brown a little, then throw in your apples and coat them with the sweet buttery mix. Add the sugars and the cinnamon, cover and let it soften for 10 to 15 minutes depending on the apples you used.




Once they are nice and soft, crush them a little with a fork or a potato masher, just so that it's more of a sauce consistency. I like to leave some bits of apples, but that's just preference! Let it cool completely.

Ok, sweet, cinnamony apple filling done! Now onto making the chaussons.
Grab your puff pastry, cut about 1/8th off, and put the rest back in the fridge to keep firm. Roll out your section, on a clean floured surface, to about 1/2 cm or until you can cut a circle 12cm diameter in it. I don't have a 12cm diameter cookie cutter, so I used my cute little bowl and a knife. Anything goes!



Once you've got a nice circle, use the rolling pin to make it oval shaped. Then paint one side of the oval edges with egg, and add your filling to the same half. Fold it onto itself, and seal the edges with your fingers!



At this point you want to leave them in the fridge for 30mins or 1 hour, so that the pastry is nice and firm. Now preheat your oven to 200°C. Once they've chillaxed, put some egg wash all over (make sure that it doesn't go underneath the pastry or it'll stick!) and with the back of a knife decorate the top with horizontal lines. 

Bake at 200°C for 20 to 25 mins, or until a beautiful golden brown. Try to wait until they've cooled to bite into them, I didn't and my tongue still hates me for it!



Bon Appétit!



1 comment:

  1. Munummm munummm!! It looks great and easy to do. #ToDoList xxx

    ReplyDelete

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