Chausson aux Pommes (Puff Pastry Apple Pie Turnovers)
Chausson aux Pommes (Puff Pastry Apple Pie Turnovers)

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, chausson aux pommes (puff pastry apple pie turnovers). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Apple turnovers, or chaussons aux pommes as they are called in France, are a classic French pastry. They are easy to prepare if you happen to have some puff pastry and a couple of apples. When you get the craving, all you need to do is to fill the puff pastry with some apple compote or apple sauce before baking it. Reverse baking sheets from top to bottom.

Chausson aux Pommes (Puff Pastry Apple Pie Turnovers) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chausson aux Pommes (Puff Pastry Apple Pie Turnovers) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have chausson aux pommes (puff pastry apple pie turnovers) using 17 ingredients and 21 steps. Here is how you can achieve it.

The ingredients needed to make Chausson aux Pommes (Puff Pastry Apple Pie Turnovers):
  1. Get Puff Pastry Dough
  2. Prepare 130 g (4.6 oz) unsalted butter
  3. Prepare 75 g (2.6 oz, or 3/5 us cup) bread flour
  4. Make ready 75 g (2.6 oz, or 3/5 us cup) cake flour
  5. Make ready 2 g (1/3 tsp) salt
  6. Take 65 g (2.3 oz, or 4.5 Tbsp) cold water
  7. Take Filling
  8. Make ready 350 g / 12.3 oz thinly sliced peeled apples (about 1.5-2 apples)
  9. Prepare 4 Tbsp granulated sugar
  10. Take 1 Tbsp lemon juice
  11. Take 1-3 tsp brandy or rum (optional)
  12. Prepare For Brushing
  13. Take 1 egg yolk
  14. Prepare 1/2 tsp water
  15. Take Syrup
  16. Make ready 1.5 Tbsp granulated sugar
  17. Get 1 Tbsp water

However, the chef mentioned that demo that in France, chaussons are traditionally made with apples. And luckily, while I didn't have any pears on hand (and had no plans to go out in the storm to buy them!!) The apples get cooked off in some butter, cinnamon and brown sugar, the puff gets rolled out into little ovals, then the turnovers are assembled (like this! Called chaussons aux pommes ("apple slippers") in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. Healthier sablés or palets bretons (Brittany salted butter shortbread biscuits/cookies) - complete recipe; Making choux pastry (illustrated recipe) Puff pastry.

Steps to make Chausson aux Pommes (Puff Pastry Apple Pie Turnovers):
  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/Uc2XCaf2FFU
  2. 【For Puff Pastry Dough】 Dice unsalted butter into about 5mm (0.2-inch). You should prepare well-chilled butter. Put diced butter into a large bowl. Add bread flour, cake flour, and salt.
  3. Toss to coat the cubed butter with flour. Crush and rub the cubes while mixing. Use a scraper in the second half to prevent the butter from melting. Cut the butter until fine lumps are formed and yellowish. If the butter seems to melt, please chill it in a fridge.
  4. Pour 80％ of the water into the bowl like drawing circles. You should prepare well-chilled water. Mix roughly. Pour the remaining water against powdery places. Mix roughly until the large lumps form.
  5. Put onto plastic wrap. Press lightly to a single mass. Flatten it and shape it square, wrap it with plastic wrap. It has some unevenness at this stage. Let it sit in a fridge for 3 hours (If possible, overnight).
  6. 【For Apple Filling】 Peel the apples, then core. Divide each apple into 8 equally. Slice each thinly. Put apples in a small pot. Add granulated sugar and lemon juice. Toss apples with the sugar and lemon. Let it sit as it is for 30 minutes.
  7. Cook it on low to medium heat for 15-20 mins until the soup is gone. Stir it gently sometimes to prevent scorching.
  8. Turn off the heat and add brandy, mix roughly. Transfer it to a container and let it cool. Set aside.
  9. 【Fold the puff pastry dough.】 Take the dough out of the fridge. Flour your work surface, dough, and rolling pin. Roll out into a long rectangle of 5-7mm (0.2-0.3'') thick. Fold the top third of the pastry down, then the bottom third up. (If the pastry gets soft too much, please chill.)
  10. Rotate the dough 90 degrees. Roll out and tri-fold the pastry again. Wrap it with plastic wrap and chill it for 30 mins.
  11. Repeat this whole process two more times (roll, tri-fold, 90℃ rotate, roll, tri-fold, chill). The dough will get smooth gradually. Dust off excess flour with a brush when folding.
  12. 【For Assembling】 Divide the dough into 6 parts. Roll each out into 5mm (0.2-inch) thick while coating it lightly with bread flour. Cut a circle out of each puff pastry using a 10 cm (4'') diameter cutter.
  13. The reason for dividing is to get 6 circles from the first-rolled-dough. The dough scraps tend to shrink, so please sit in a fridge for some hours and use it for another pie.
  14. Roll each out into an oval shape of 3 mm (0.1-inch) thick. Arrange a spoon full of apple filling on one side of each oval. Please be careful to not overfill the turnover or it will open during baking and the apples will pour out! (The apple filling will probably remain.)
  15. Brush the edges of each oval with a little water, leaving a little space. Fold one side over and press gently to seal the edges.
  16. Place them on a parchment paper-lined tray with the flat side down. Let it sit in a fridge for 30-60 mins to firm up.
  17. 【For Syrup】 Put granulated sugar and water in a container. Warm it with a microwave until it brings to a boil lightly at 500W for 20-30 sec. Mix it and melt the sugar completely. Let it cool; set aside.
  18. 【For Egg Wash】 Add water to an egg yolk, stir well. Strain it with a tea strainer to make it smooth (omittable).
  19. Take out the chilled turnovers. Brush the flat side with egg wash, leaving a little space on the edge. If the egg wash drips on the side of the edge, it may not rise when baked. Let it sit in a fridge for 15-30 mins to dry the egg. Preheat an oven to 200℃ / 392F.
  20. Using a small, sharp knife, gently score lines on the pastry to create a leaf pattern. Prick 3-5 holes in 3-5 places with a knife tip. Bake it at 200℃ / 392 F for 12 mins, and 170℃ / 338 F for 17-22 mins.
  21. After baking until golden brown, brush each with syrup. Bake it at 200℃ / 392 F for 3-5 mins. Let it cool on a rack. Done!

Called chaussons aux pommes ("apple slippers") in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. Healthier sablés or palets bretons (Brittany salted butter shortbread biscuits/cookies) - complete recipe; Making choux pastry (illustrated recipe) Puff pastry. Inverted or inverse puff pastry recipe - with spelt option! Neater puff pastry tart shell - collapsed sides system! :) Shaping and baking a puff pastry. Distribute the apple pieces evenly over the apple sauce.

So that is going to wrap this up for this exceptional food chausson aux pommes (puff pastry apple pie turnovers) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!