These Lady’s Slippers or Chaussons aux Pommes are made of chunky, cinnamon spiced apples nestled in buttery pastry. A classic French turnover, these can easily be made at home!
As we roll into September, the focus has left summer berries and stone fruit and moved on to apples, pears and pumpkin. Though the temps aren’t reflecting autumn yet, it’s not too early to whip up a tasty fall treat. Our Blogger CLUE theme for this month is focusing on fall fruit, so I went to my assigned blog, Food Lust People Love, and instantly fell for Stacy’s Chaussons aux Pommes. An easy peasy recipe made with homemade applesauce and puffed pastry, I knew these “apple slippers” would hit the spot and satisfy my apple cravings. I also eyed her Apple Rhubarb Strawberry Pie and Pink Lady and Walnut Muffins. There was no shortage of deliciousness on Stacy’s blog, plus she’s one of the nicest bloggers in the world.
Chaussons aux Pommes AKA Apple Turnovers
My love of apple turnovers began as a child with Hostess. Much as I tease my hubby for his love of Ho Hos and Ding Dongs, I have to admit, I loved those prepackaged apple pies. When I finally traveled to France, I discovered what real apple turnovers should taste like. Freshly made in the patisseries that line the Parisian streets, the buttery flaky crust and sweet apple filling created a turnover that was worlds better than those I formerly coveted. But these are pretty darn simple to make at home if you have access to an all butter puff pastry. I’ve made turnovers before, but Stacy’s tip of cutting an oblong piece of puff pastry to fold over the apples, made a huge difference in keeping the filling inside the pastry. And the chunky, homemade applesauce used for filling can be tweaked to your liking. I had some applesauce in the fridge so I added a touch of vanilla, more cinnamon and a squeeze of lemon juice to create the perfect filling. I’ve included the recipe to Stacy’s version which is pretty darn close to what I whipped up.
Blogger CLUE for September!
Check out all the participating bloggers who cooked up a recipe featuring a fall fruit. And thanks again to my friend, Stacy, for the terrific Chaussons aux Pommes. I ate them for dessert and Bill ate them for breakfast!
- Apple Banana Bread by Lora from Cake Duchess
- Apple Brie Panini by Rebekah from Making Miracles
- Apple Oatmeal Muffins by Aly from Cooking in Stilettos
- Apple Pear Compote by Alice from A Mama Baby and Shar-pei in the Kitchen
- Apple Pie with Oat Streusel by Christiane from Taking on Magazines
- Applesauce Pancakes by Anna from annaDishes
- Arugula, Pear and Parmesan Salad by Kate from Kate’s Kitchen
- Butternut Squash Soup with Apple by Lea Ann from Cooking on the Ranch
- Chaussons aux Pommes by Liz from That Skinny Chick Can Bake
- Cinnamon Apple Oatmeal by Kim from Liv Life
- Creamy Tomato Soup by Kelli from Kelli’s Kitchen
- Fresh Peach Buckle by Sue from A Palatable Pastime
- Fried Apple Hand Pies by Heather from girlichef
- Greek Yogurt Apple Loaf by Lauren from Sew You Think You Can Cook
- Peach Streusel Bread by Azmina from Lawyer Loves Lunch
- Pumpkin Cheesecake Pie by Wendy from A Day in the Life on the Farm
- Pumpkin Molasses Tea Bread by Lisa from Authentic Suburban Gourmet
- Sweet Potato Apple Soup with Chipotle by Kathy from A Spoonful of Thyme
- Vegan Spiced Apple Crumb Muffins by Debra from Eliot’s Eats
Serves: 8 servings
- 1 pound 4 ounces cooking apples, three large
- Zest plus 2 tablespoons juice from fresh lemon
- 1 rounded tablespoon butter
- ¼ cup sugar (plus more to taste)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Cinnamon, to taste (not in Stacy's recipe, but I added some)
- 11⅓ ounces ready-made puff pastry dough, defrosted (look for an all butter brand like Dufour)
- 2 tablespoons milk
- Zest and juice your lemon and put the zest and juice in a bowl that will be large enough to hold your apples, once peeled and chopped.
- Peel, core and chop your apples into chunks. Add them to the juice bowl, as each one is done and stir well. This will stop the apples from turning brown.
- Pour the apples into a small pot that has a lid and add in the sugar, butter, vanilla and salt. Stir well.
- Cook over medium heat, covered for the first 15-20 minutes, stirring occasionally. There is no need to add liquid, as the apples will release their juice.
- After the apples start to soften, you can remove the lid and lower the heat. Let the apples cook until the liquid is just about gone and you have a thick, chunky applesauce. You can mash gently with a fork but make sure to leave some chunks.
- Allow to cool and taste to see if you need a little more sugar. Add cinnamon to taste, if desired.
- Preheat your oven to 350° and line a baking sheet with baking parchment..
- Make a template out of paper. Make an elongated oval about 4 x 5.5 inches.This worked much better than the circles I usually use for turnovers.
- Roll out your puff pastry on a lightly floured surface and use template to cut out ovals with a sharp knife.
- Brush the puff pastry ovals with a little water around the edges and add a healthy spoon of applesauce in the middle of each.
- Fold one side over and gently seal the edges together.
- Transfer the chaussons to your prepared baking sheet.
- Lightly score the tops of the chaussons with a sharp knife.
- Brush the tops with a little milk and bake in your preheated oven for about 20-25 minutes or until golden and puffy. Cool slightly before eating.