Chaussons Aux Pommes French Apple Turnovers Recipes
FRENCH APPLE TURNOVERS (CHAUSSONS AUX POMMES)
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
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.
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- Peel, core, and dice the apples into 1- to 2-cm pieces. In a saucepan, combine all of the ingredients except the brandy, puff pastry, and egg yolks. Sauté over low heat for 25 to 30 minutes, until the apples are very soft, stirring every 5 minutes or so.
- Once the apples have softened, turn the heat up to medium. Add the brandy and continue to cook until most of the liquid has evaporated. This should take less than 1 minute. Set the apples aside to cool, and then place them in the refrigerator. The apple filling needs to be completely cool before filling the puff pastry.
- Line the baking sheets with parchment paper. Take the puff pastry out of the freezer and leave it on the counter to defrost. This should take 15 to 20 minutes. Make sure it is still cold when you start working with it.
- Once thawed, on a lightly floured surface, roll out each sheet of puff pastry slightly to make it smooth. Using a small bowl or lid 4 to 5 inches wide (about the size of a yogurt lid), cut out 4 circles per sheet.
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4.3/5 (17)Author Molly WizenbergServings 8
- 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.
- 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.
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