A staple of every French boulangerie, chaussons aux pommes are sweet pastries filled with soft apple compote. Though they sit proudly beside croissants on bakery shelves, they are more typically enjoyed as a goûter, the traditional French afternoon snack. This version captures that nostalgic comfort using store-bought puff pastry, for an easier yet comforting bake at home.
INGREDIENTS
2 apples, peeled, cored and finely diced (Granny Smith or Pink Lady)
30 g (1 oz) butter, cubed
2 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon vanilla paste
1/8 teaspoon salt
1 sheet all-butter puff pastry (27 x 36 cm or 10¾ x 14¼ in), thawed
1 egg, whisked (for brushing)
Syrup glaze (for a glossy finish)
2 tablespoons caster sugar (superfine)
2 tablespoons water
In a saucepan, combine the diced apples with butter, sugar, lemon juice, salt, and vanilla paste. Cook over medium heat for about 10 minutes, stirring often, until the apples soften into a rough compote. Let it cool slightly.
Preheat your oven to 180°C (360°F) fan-forced and line a baking tray with baking paper. Cut six 12 cm (4¾ in) circles from the pastry using a cutter or small bowl and place them directly on the lined tray.
Place a spoonful of stewed apple in the centre of each circle, leaving a 1 cm border all around. Brush the border lightly with egg, fold over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges.
Brush the tops with egg, then score the top of each pastry with light curved lines using the tip of a sharp knife, starting from the folded edge to the rounded edge. Cut a small steam slit at the top. Bake for 18 minutes, or until puffed and golden.
In the meantime, combine the sugar and water in a small saucepan. Bring to a simmer, stirring to dissolve, then let it cool for 1 to 2 minutes to thicken slightly. Brush over the hot turnovers as soon as they come out of the oven, then return them to the oven for 1-2 more minute to lightly caramelise and finish with a glossy sheen.
STORAGE: Turnovers can be assembled ahead and either refrigerated for up to 24 hours or frozen unbaked, then baked straight from frozen with a few extra minutes in the oven.
Share this post