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Chaussons aux Pommes

Chaussons aux Pommes, A French Classic

Chef Norbert
With food, sometimes simplicity can be the ultimate sophistication and Chaussons aux Pommes definitely fall into this category.
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Breakfast, Dessert
Cuisine French
Servings 8 each
Calories 225 kcal


Apple sauce

  • 6 each Granny Smith apples
  • 2 tbsp granulated sugar
  • 3/4 cup water
  • 2 tbsp unsweetened butter
  • 1/2 tsp vanilla extract

Puff pastry

  • 1 sheet puff pastry frozen, purchased

Egg wash

  • 2 each egg yolks
  • 2 tbsp water

Simple syrup

  • 3 tbsp granulated sugar
  • 3 tbsp water


Cook apple sauce

  • Peel, core, and dice apples. Add diced apples, sugar, butter, vanilla extract, and water to the saucepot. Cover and bring to a boil, then reduce heat to a simmer and cook for approximately 20 minutes, until apples are soft. Remove apples from saucepot and puree in robot coupe. Return to saucepot and cook uncovered over medium until reduced by 1/3 and thickened. Set aside.
    6 each Granny Smith apples, 2 tbsp granulated sugar, 3/4 cup water, 2 tbsp unsweetened butter, 1/2 tsp vanilla extract

Cut puff pastry circle

  • Defrost package of puff pastry dough in the refrigerator for two to three hours or at room temperature for one to two hours. Do not leave sitting out after defrosted. Refrigerate if not using immediately. Unwrap pastry and place on floured board or table. Unfold, remove inner papers, and dust lightly with flour. Turn over and flour the other side. Using a pastry cutter, cut 8 circles approximately 4 to 5 inches in diameter. Roll the center of each puff pastry circle a little thinner, however, you want to maintain the original thickness of the dough on the end.
    1 sheet puff pastry

Fill the Chaussons aux Pommes

  • Mix 2 egg yolks with 2 teaspoons of water and brush the puff pastry circles with the egg wash.
    2 each egg yolks, 2 tbsp water
  • Add about 1 tablespoon of the apple sauce to the center of the puff pastry circle. Fold over to create a pocket, with a little pressure seal the border of the turnovers. Brush the Chaussons aux Pommes with the egg wash and let dry for about 5 minutes. Repeat and brush again with egg wash.
  • With a sharp knife "cut" a leaf design into the Chaussons aux Pommes. You want to keep the knife very loose and gently cut the center of the leaf design than the sides of the leaf design. Again, I'm using the word cut very lightly. Finally, add 3 small holes into the dough so the steam can escape during the baking process.

Cook the simple syrup

  • While the oven is preheating, make the simple syrup. In a pot combine water, sugar and bring to a boil, and set aside to cool. Preheat oven to 400 F.
    3 tbsp granulated sugar, 3 tbsp water

Bake the Chaussons aux Pommes

  • Place turnovers on a sheet pan and bake for about 18 to 24 minutes or until golden brown. Remove from oven and brush the turnovers with sugar syrup. Return to oven and bake additionally for about one minute. Remove from oven to rest, then serve and enjoy.

Chef Notes

Brushing the Chaussons aux Pommes with sugar syrup after they are baked and putting them back into the oven for another minute, makes the syrup caramelize and gives the puff pastry that slightly sweet taste and awesome shine.


Serving: 1 each | Calories: 225kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 103mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Bakery, French Flavour
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