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Chaussons aux Pommes

Photo: Chaussons aux Pommes

TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: 15 min
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons butter
  • 4 cooking apples or pears, peeled, cored and chopped or thinly sliced
  • 1/4 cup/55 g granulated sugar
  • A handful of raisins, optional
  • A squirt of lemon juice, optional
  • 1 puff pastry block
  • 1 egg yolk, beaten with 1 teaspoon water
  • Confectioners' sugar, for dusting
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Directions

Melt the butter in a saute pan. Add the apples, cover and cook for 10 minutes. Take off the lid, sprinkle over the granulated sugar, toss in the raisins, if using, and cook until the sugar caramelizes and coats the fruit (by now possibly a shaggy, golden mass, depending on the type of apples). Taste. Depending on the sweetness of the fruit, you may want a squirt of lemon for balance.

Roll the pastry out to a large square, about 1/4-inch/5 mm thick. Cut into 4 squares, then roll each one to make it slightly rectangular (not that shape matters one bit). Spoon the fruit mixture over half of each pastry, leaving a 1 cm/5 mm margin. Brush the margins with the egg wash. Fold the pastry over the filling and press the edges to seal. Set on a damp baking sheet. Slash the top of each pastry with a knife. Brush with more egg wash and let rest in the refrigerator for 15 minutes.

Preheat the oven to 425 degrees F/220 degrees C.

Bake the pastries for 10 minutes. Lower the oven temperature to 375 degrees F/190 degrees C and continue baking until golden, puffed up and brown, 10 to 15 minutes longer. Cool slightly on a wire rack and serve dusted with confectioners' sugar.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on April 04, 2013

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    Love this recipe!! It turned out so well and delicious, especially loved the raisins. Tried apple turnovers before but wasn't successful. I think the difference was cooking the fruit first because the pastry cooks fast and sometimes the filling didn't cook through. Feel like a pro!

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  • on March 11, 2013

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    Soooo good and soooo easy to do! I only changed the raisins to dried cranberries and added a bit more sugar for those. They were wonderful! We need a new Laura show, Cooking Channel!

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  • on February 18, 2012

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    Made this today, delicious! Laura Calder really simplifies cooking and baking French dishes. Love the show.

    people found this review Helpful.
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