Chaussons Aux Pommes French Apple Turnovers Recipes

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FRENCH APPLE TURNOVERS (CHAUSSONS AUX POMMES)



French Apple Turnovers (Chaussons Aux Pommes) image

The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!

Provided by Molly Wizenberg

Categories     Breakfast     Brunch     Bake     Kid-Friendly     High Fiber     Back to School     Frozen Dessert     Apple     Fall     Phyllo/Puff Pastry Dough     Pastry     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

Filling:
3/4 pound Granny Smith apples
3/4 pound Golden Delicious apples
1/4 cup water
3 tablespoons sugar
3/4 teaspoon fresh lemon juice
For pastry:
1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 egg, beaten to blend (for glaze)
Superfine sugar (optional)

Steps:

  • For filling:
  • Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.
  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
  • For pastry:
  • If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
  • Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.

CHAUSSONS AUX POMMES



Chaussons aux Pommes image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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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  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
  • If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
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