Easy Chaussons aux Pommes or Apple Turnovers

Growing up in France, it was a pleasure to go to the nearest boulangerie ( bakery) early in the morning or later in the afternoon to get croissants, chocolatines and chaussons de pommes. As a little girl, I always prefered the chocolatines to the chaussons de pommes,  but now I love them especially warm and with some good ice cream.

Making chaussons de pomme is a tedious job because you have to make your flaky dough which takes much time and patience. But when you do take the time, they taste like the ones I used to eat;-)

Today I am not going to present this tedious recipe, but one that is so so easy and that tastes still very good;-)

Ingredients for 8: 1 puff pastry packet, 2 apples peeled, cored and diced thinly, 4 tsp of brown sugar, 1 tsp of cinammon, 1 tbsp of melted butter or olive oil. Melted butter or 1 egg for decortation.

In a medium size bowl, place the apples, the sugar, the melted butter, 1 tbsp of cinammom and stir well to coat the apples. Set aside.

Place one of the dough pastry on your roulpat and with your rolling pin, roll the dough out so that it is about 2 mm thick (0.08 inch). Use the large cutter from your cutter set and cut 4 circles. Repeat the same process with the other pastry dough. Spoon about 2 tbsp of the apple mixtures on one half of the circle. Take a pastry brush and dip the tip into some water. Brush the outer rim of each circle and fold the dough over the apples to make a semi-circle or a moon shape. Place each turnover on a silpat that you would have placed on a perforated sheet. In a small bowl, break one egg, add 1 tbsp of water and stir well to make ” an egg wash”. Take a pastry brush, tip it into the egg wash and brush the apple tun overs. Cook in a warm oven at 375 for 15 minutes. Et voila!!

Serve with ice-cream. I serve mine with a homemade caramel ice-cream. Recipe to follow in a later post…

Bon Appetit and Happy Cooking!!!