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Chaussons aux Pommes - Easy delicious apple turnovers!

Chaussons aux Pommes

These apple filled pastries are found all over France, and now you can make them at home!


For apple filling:



  1. 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.
  2. 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.
  3. Pour the apples into a small pot that has a lid and add in the sugar, butter, vanilla and salt. Stir well.
  4. 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.
  5. 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.
  6. Allow to cool and taste to see if you need a little more sugar. Add cinnamon to taste, if desired.
  7. Preheat your oven to 350° and line a baking sheet with baking parchment..
  8. 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.
  9. Roll out your puff pastry on a lightly floured surface and use template to cut out ovals with a sharp knife.
  10. Brush the puff pastry ovals with a little water around the edges and add a healthy spoon of applesauce in the middle of each.
  11. Fold one side over and gently seal the edges together.
  12. Transfer the chaussons to your prepared baking sheet.
  13. Lightly score the tops of the chaussons with a sharp knife.
  14. 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.