One of my favorites as a kid, a nice warm apple turnover brings back so many wonderful memories of chilly Canadian winter days in Quebec and the fabulous french breakfasts treats we would consume.
Chaussons Aux Pommes
Makes 8-9
One portion Puff Pastry
500g Applesauce, cold
1 egg, to glaze
Preheat your oven to 180ºC. Roll your puff pastry into a rectangle that's 23cm x 45cm, about 5mm thick. Using a 11cm diameter cookie cutter (or a mug and a paring knife), cut out as many circles as possible. Roll each disc lengthways to 3mm thick to create an oval. Place on a baking tray lined with parchment paper, spaced evenly apart.
Whisk your egg. Add 2 heaping tablespoons of applesauce to the center of each disc and brush the edges with your egg wash. Fold your pastry over and press down to seal in your applesauce. Repeat with all your pastry discs, flip them over so the flat side is facing up and egg wash the top. Refrigerate for 10 minutes.
Give your chaussons a second egg wash (this will help it turn shiny and give it a dark golden brown colour), score them using a sharp paring knife, prick the tops to create steam holes and bake for 25-30 minutes until risen and golden brown. Allow to cool for at least 10 minutes before devouring. Enjoy!
500g Applesauce, cold
1 egg, to glaze
Preheat your oven to 180ºC. Roll your puff pastry into a rectangle that's 23cm x 45cm, about 5mm thick. Using a 11cm diameter cookie cutter (or a mug and a paring knife), cut out as many circles as possible. Roll each disc lengthways to 3mm thick to create an oval. Place on a baking tray lined with parchment paper, spaced evenly apart.
Whisk your egg. Add 2 heaping tablespoons of applesauce to the center of each disc and brush the edges with your egg wash. Fold your pastry over and press down to seal in your applesauce. Repeat with all your pastry discs, flip them over so the flat side is facing up and egg wash the top. Refrigerate for 10 minutes.
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