Chaussons Aux Pommes
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
43
Spice
60
Sweetness
50
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Butter55 g
Granulated SugarDirections:
1
Melt the butter in a saute pan
2
Add the apples, cover and cook for 10 minutes
3
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)
4
Taste
5
Depending on the sweetness of the fruit, you may want a squirt of lemon for balance
6
Roll the pastry out to a large square, about 1/4-inch/5 mm thick
7
Cut into 4 squares, then roll each one to make it slightly rectangular (not that shape matters one bit)
8
Spoon the fruit mixture over half of each pastry, leaving a 1 cm/5 mm margin
9
Brush the margins with the egg wash
10
Fold the pastry over the filling and press the edges to seal
11
Set on a damp baking sheet
12
Slash the top of each pastry with a knife
13
Brush with more egg wash and let rest in the refrigerator for 15 minutes
14
Preheat the oven to 425 degrees F/220 degrees C
15
Bake the pastries for 10 minutes
16
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
17
Cool slightly on a wire rack and serve dusted with confectioners' sugar