Les Chaussons aux Pommes, French Apple Turnovers

IMG_2985 IMG_2979 IMG_2991Do 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

Ingredients:

PicMonkey CollageProcedure: Medium

  1. Preheat the oven to 180C degrees.
  2. Flour a clean surface.
  3. Flatten with a rolling pin your pâte feuilletée/puff pastry on a square of  35 centimeters and 0.4 millimeters thick.
  4. Use a round cookie cutter (mine is 16 centimeters ) to make 4 circles.
  5. Brush with a little of water the edges of the chaussons.
  6. Add in the middle a large tablespoon of applesauce.
  7. Fold the dough over the filling, and seal delicately the edges (you can use a fork as seen in the picture).
  8. Brush with the egg yolk the entire surface of each chausson.
  9. 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).
  10. Bake for 40 minutes or until the top is golden brown (depending the oven).
  11. Remove from the oven and set aside for 5 minutes.
  12. Serve warm with a tea or a coffee.

The Chaussons aux pommes are warm and flakey!

Bon Appétit.

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.

71 thoughts on “Les Chaussons aux Pommes, French Apple Turnovers

  1. They look beautifully golden and flakey! I used to eat them all the time when I was a kid in france. That really brought me back as I had completely forgotten about them! They are so good! Thanks for the recipe I’m going to have to try to make them at home 🙂

    • Thank you so much 🙂 I used to eat them too, when I was living in Paris. After finishing school, I always stopped with my friends to buy a warm chausson or a pain au chocolat. I’m glad we share the same memories! Do let me know how it turns out, please. Have a great Sunday!

  2. How can something look so gorgeous. The golden color, the flaky crisp yet melt in the mouth pastry and the delicious apple sauce. Yumm… you have magic in your fingers Linda 👌💞

      • No way, Linda, yours are so delectable looking that I imagine them jumping right out of the screen onto my plate – if only. I have never made a chausson before but am an avid French bakery customer… They are so on my list to make, especially these apple filled ones. Glad to hear from you after seeing yesterday’s news. N xx

  3. Gene’s favorite breakfast treat! I make my own applesauce and can it every Fall. I should really try to make pastries more often as I am not very good at it. Your pictures sure make me want to try. I would love this for breakfast this morning, alas I will have to settle with a smoothie! Thanks Linda for sharing another beautiful recipe. Happy FF 🙂

    • Thank you very much Judi 😀 I used to stay away from baking pastries, but after experimenting with the puff pastry, I have realized it is easier than it seems (and very rewarding 😛 ). Thanks again for co-hosting this weeks Fiesta! x

  4. Pingback: Fiesta Friday #56 | The Novice Gardener

  5. They’re beautiful chaussons aux pommes LInda!! Lovely flaky pastry and …feel like eating one right now! You’re inspiring me to try making some too one day! Thanks! 🙂

  6. These are my second favorite french delicacies from their bakeries, right after pain au chocolat. 🙂
    But I love apples and those pockets look amazing, would go for one of those right away. Thanks for bringing them to the party. 🙂

  7. J’adore les chaussons aux pommes. J’en fais souvent avec des restes de pâte feuilletée. Les tiens ont l’air parfaitement réussis, le feuilletage est superbe !

    • Darya, je me suis mise à faire de la pâte feuilletée car celle qui est en vente ici est immangeable. N’ayant pas la chance d’avoir non plus de bonnes boulangeries, la seule solution qui me restait était de la faire moi même. J’ai eu la chance de trouver un super blog (lafaimdesbananes). La recette est très bien expliquée et les mesures parfaites. En plus le gros avantage avec très peu de farine tu obtiens 1 bon kg de pâte que tu peux congeler. Les chaussons étaient vraiment bon et la pâte très feuilletée, comme j’aime. Une vraie pie ce matin 😀 Bonne semaine, Darya 🙂

  8. Wow Linda…these turnovers are a stunning (and delicious) use of your previous recipes! The pastry looks so light and flaky! I’d choose one of these turnovers over an apple pie any day. Gorgeous photos too. 🙂

  9. Not only are these French apple pastries gorgeous to look at, but also flaky with apple sauce made of golden apples from Iran!!! I love your photos, the design on the pastries are smart and next to my favorite tea pot. 🙂

  10. Pingback: Les Chaussons aux Pommes, French Apple Turnovers | homethoughtsfromabroad626

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