CHAUSSONS AUX POMMES (APPLE TURNOVERS)
- 4 apples (Granny Smith)
- 2 tbsp butter (30g)
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- 2 sheets all-butter ready-rolled puff pastry, thawed
- 1 egg whisked with a splash of milk for the egg wash
- Peel, core, and quarter the apples. Cut each quarter into four slices.
- Melt the butter in a large frying pan over a medium heat.
- Add the apples, sugar and cinnamon to the pan. Cook, stirring occasionally, for about 5 minutes, or until the apples begin to soften.
- Set aside to cool.
- The sheets of puff pastry I use are 27 x 27cm squares that are 4mm thick.
- Cut 4 circles out each sheet of puff pastry using a large cutter.
- On a lightly floured surface, roll the circles of pastry lightly until they are in the shape of an oval. You should have 8 ovals total.
- Brush the edges of each oval of pastry with a little egg wash.
- Arrange 8 slices of apple on one side of each oval. Turn the other side over the apples and press to seal the edges.
- Arrange the turnovers on a tray lined with baking paper and refrigerate for 1 hour.
- When ready to bake, preheat the oven to 200 C (400 F).
- Brush the turnovers with egg wash and use a small paring knife to score lines in the pastry.
- Bake for 20 - 25 minutes, until golden and puffed.
- Makes 8 chaussons aux pommes. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/05/07/chaussons-aux-pommes-apple-turnovers/
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