Best 2 Chaussons Aux Pommes Recipes
**Chaussons aux Pommes: A Culinary Delight of Sweet, Flaky Pastry and Apple Filling**
Indulge in the delectable French pastry known as chaussons aux pommes, a culinary symphony of flavors and textures that will tantalize your taste buds. These delightful turnovers feature a golden-brown, flaky pastry encasing a sweet and tender apple filling, creating a harmonious balance of flavors and textures. Discover the art of crafting these delectable treats with our comprehensive guide, offering two irresistible recipes: the classic chaussons aux pommes and a unique variation filled with apples and frangipane, an almond-flavored filling that adds an extra layer of richness and complexity. Embark on a culinary journey as we delve into the secrets of creating these exquisite pastries, ensuring a delightful experience for you and your loved ones.
FRENCH APPLE TURNOVERS (CHAUSSONS AUX POMMES)
The recipe for these tasty French apple turnovers calls for both Golden Delicious and Granny Smith apples, plus sugar and fresh lemon juice. Check it out!
Provided by Molly Wizenberg
Categories Breakfast Brunch Bake Kid-Friendly High Fiber Back to School Frozen Dessert Apple Fall Phyllo/Puff Pastry Dough Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- For filling:
- Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.
- For pastry:
- If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.
- Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.
CHAUSSONS AUX POMMES
Steps:
- Melt the butter in a saute pan. Add the apples, cover and cook for 10 minutes. Take off the lid, sprinkle over the granulated sugar, toss in the raisins, if using, and cook until the sugar caramelizes and coats the fruit (by now possibly a shaggy, golden mass, depending on the type of apples). Taste. Depending on the sweetness of the fruit, you may want a squirt of lemon for balance.
- Roll the pastry out to a large square, about 1/4-inch/5 mm thick. Cut into 4 squares, then roll each one to make it slightly rectangular (not that shape matters one bit). Spoon the fruit mixture over half of each pastry, leaving a 1 cm/5 mm margin. Brush the margins with the egg wash. Fold the pastry over the filling and press the edges to seal. Set on a damp baking sheet. Slash the top of each pastry with a knife. Brush with more egg wash and let rest in the refrigerator for 15 minutes.
- Preheat the oven to 425 degrees F/220 degrees C.
- Bake the pastries for 10 minutes. Lower the oven temperature to 375 degrees F/190 degrees C and continue baking until golden, puffed up and brown, 10 to 15 minutes longer. Cool slightly on a wire rack and serve dusted with confectioners' sugar.
Tips:
- For a crispy crust, use a pastry dough that is high in butter or shortening.
- To prevent the apples from browning, toss them with lemon juice or a bit of ascorbic acid (vitamin C) powder.
- If you don't have any vanilla sugar, you can make your own by adding vanilla extract to granulated sugar.
- To make sure the chaussons are cooked through, fry them until they are golden brown and the filling is bubbling.
- Serve the chaussons warm with a dusting of powdered sugar or a dollop of whipped cream.
Conclusion:
Chaussons aux pommes are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a few simple ingredients, you can create a pastry that is both flaky and flavorful. The apples add a touch of sweetness and tartness, while the cinnamon and sugar provide a warm and inviting aroma. Whether you are making them for a special occasion or simply as a snack, chaussons aux pommes are sure to be a hit.
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