Do you remember a few weeks ago, I made my pâte feuilletée/puff pastry and this week I made applesauce. Well today is the delicious combination of these two recipes. Chaussons aux Pommes or French Apple Turnovers are made with puff pastry and filled with applesauce. They are delicious for breakfast, served straight out of the oven. I made a warm and fresh batch for Fiesta Friday #56. A huge thanks to Angie from The Novice Gardener. as well as our co-hostess’s Tina @ Mademoiselle Gourmande and Juju @cookingwithauntjuju for this week’s Fiesta!
If you haven’t joined Fiesta Friday, come and have fun with us 🙂 Wonderful bloggers and wonderful recipes!
Serves : 4 large or 6 small
- 400g of pâte feuilletée/puff pastry (see recipe here)
- 250g of applesauce (see recipe here)
- 1 egg yolk for the brush
- Preheat the oven to 180C degrees.
- Flour a clean surface.
- Flatten with a rolling pin your pâte feuilletée/puff pastry on a square of 35 centimeters and 0.4 millimeters thick.
- Use a round cookie cutter (mine is 16 centimeters ) to make 4 circles.
- Brush with a little of water the edges of the chaussons.
- Add in the middle a large tablespoon of applesauce.
- Fold the dough over the filling, and seal delicately the edges (you can use a fork as seen in the picture).
- Brush with the egg yolk the entire surface of each chausson.
- With the point of sharp knife, make a design (usually lines) on the top of each chausson (work delicately because the puff pastry is a fragile dough).
- Bake for 40 minutes or until the top is golden brown (depending the oven).
- Remove from the oven and set aside for 5 minutes.
- Serve warm with a tea or a coffee.
The Chaussons aux pommes are warm and flakey!
PS: You can also use a small round cookie cutter however you will obtain mini chausson’s. For this recipe I used round shape cookie cutter, but it should be an oval shape normally.