CHAUSSONS AUX POMMES (APPLE TURNOVERS)
 
 
Ingredients
  • 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
Method
  1. Peel, core, and quarter the apples. Cut each quarter into four slices.
  2. Melt the butter in a large frying pan over a medium heat.
  3. Add the apples, sugar and cinnamon to the pan. Cook, stirring occasionally, for about 5 minutes, or until the apples begin to soften.
  4. Set aside to cool.
  5. The sheets of puff pastry I use are 27 x 27cm squares that are 4mm thick.
  6. Cut 4 circles out each sheet of puff pastry using a large cutter.
  7. 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.
  8. Brush the edges of each oval of pastry with a little egg wash.
  9. Arrange 8 slices of apple on one side of each oval. Turn the other side over the apples and press to seal the edges.
  10. Arrange the turnovers on a tray lined with baking paper and refrigerate for 1 hour.
  11. When ready to bake, preheat the oven to 200 C (400 F).
  12. Brush the turnovers with egg wash and use a small paring knife to score lines in the pastry.
  13. Bake for 20 - 25 minutes, until golden and puffed.
  14. Makes 8 chaussons aux pommes. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2014/05/07/chaussons-aux-pommes-apple-turnovers/