Chaussons aux Pommes
These apple filled pastries are found all over France, and now you can make them at home!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert, Breakfast
- Cuisine: French
For apple filling:
- 1 pound 4 ounces cooking apples, three large
- Zest plus 2 tablespoons juice from fresh lemon
- 1 rounded tablespoon butter
- 1/4 cup sugar (plus more to taste)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Cinnamon, to taste (not in Stacy’s recipe, but I added some)
- 11 1/3 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.