French Apple Turnovers (Chaussons Aux Pommes)
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
43
Sourness
37
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Cool completely
2
For filling: Peel, core, and cut apples into 1-inch pieces (about 4 cups)
3
Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice
4
Bring to boil, stirring occasionally until sugar dissolves
5
Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes
6
Remove from heat
7
Gently mash apples with fork or potato masher until mixture is very soft but still chunky
8
DO AHEAD: Filling can be made 2 days ahead
9
Cover and refrigerate
10
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F
11
Line 2 baking sheets with parchment paper
12
Peel, core, and cut apples into 1-inch pieces (about 4 cups)
13
Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice
14
Bring to boil, stirring occasionally until sugar dissolves
15
Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes
16
Remove from heat
17
Gently mash apples with fork or potato masher until mixture is very soft but still chunky
18
Cool completely
19
DO AHEAD: Filling can be made 2 days ahead
20
Cover and refrigerate
21
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F
22
Line 2 baking sheets with parchment paper
23
For pastry: If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square
24
If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square
25
Cut pastry into nine 5-inch squares
26
Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use)
27
Lightly brush edges of 1 pastry with beaten egg
28
Fold half of pastry square over filling, forming triangle
29
Press and pinch pastry edges with fingertips to seal tightly
30
Lightly brush pastry with beaten egg
31
Sprinkle lightly with superfine sugar, if desired
32
Repeat with remaining squares
33
Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape
34
Place triangles on prepared baking sheets
35
Refrigerate until firm, about 15 minutes
36
Bake turnovers until beginning to color, about 15 minutes
37
Reverse baking sheets from top to bottom
38
Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer
39
Cool at least 15 minutes before serving
40
Serve warm or at room temperature
41
If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square
42
If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square
43
Cut pastry into nine 5-inch squares
44
Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use)
45
Lightly brush edges of 1 pastry with beaten egg
46
Fold half of pastry square over filling, forming triangle
47
Press and pinch pastry edges with fingertips to seal tightly
48
Lightly brush pastry with beaten egg
49
Sprinkle lightly with superfine sugar, if desired
50
Repeat with remaining squares
51
Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape
52
Place triangles on prepared baking sheets
53
Refrigerate until firm, about 15 minutes
54
Bake turnovers until beginning to color, about 15 minutes
55
Reverse baking sheets from top to bottom
56
Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer
57
Cool at least 15 minutes before serving
58
Serve warm or at room temperature