Chaussons aux Pommes Recipe

Introduction

Chaussons aux pommes are classic French apple turnovers with a buttery, flaky pastry and a sweet spiced apple filling. Perfect for breakfast, dessert, or a cozy snack, these pastries showcase simple ingredients transformed with careful technique. Let’s walk through how to make these irresistible treats at home.

Ingredients

• 4 cups (500g) all purpose flour
• 2 1/2 tsp (10g) salt
• 6 tbsp (85g) unsalted butter, melted
• 1 cup + 1 tbsp (265g) cold water
• 24 tbsp (335g) unsalted butter, cold
• 6 medium apples, diced
• 3 tbsp (45g) unsalted butter
• 1/2 cup (100g) brown sugar
• 1/2 tbsp cinnamon
• 1/4 tsp all spice
• 1/4 tsp cloves
• 1 tbsp vanilla extract
• 1 egg
• Pinch of salt
• 1 tbsp milk or cream

Instructions

1. Make the dough: In a large mixing bowl, combine flour, salt, melted butter, and cold water. Knead until the dough comes together but gluten is not fully developed (about 2 minutes on medium speed with a stand mixer). Shape into a 7 x 8 inch rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours.
2. Prepare the butter block: On a large sheet of parchment paper, draw an 8 x 8 inch square and fold edges up to create a packet. Place cold butter between two parchment sheets and beat with a rolling pin until flattened. Transfer to the parchment square, fold to enclose, and roll to an even 8 x 8 inch butter block. Chill in the fridge until ready.
3. Enclose the butter in dough: Chill dough in the freezer for 20 minutes before starting. Roll dough on a floured surface into a 16 x 8 inch rectangle. Place butter block in the center and fold top and bottom dough edges over to fully enclose the butter. Seal the seam.
4. Laminate the dough – first fold: Turn the dough 90 degrees and roll into a 1/4 inch thick rectangle. Brush off excess flour, fold top and bottom edges to the middle, then fold in half to form a “book.” Wrap and chill in fridge for 30 minutes to 1 hour.
5. Laminate the dough – second and third folds: Remove from fridge. Turn dough 90 degrees from last roll, roll again to 1/4 inch thickness. Dust off flour and perform a letter fold by folding top third down and bottom third over it. Wrap and chill 30 minutes to 1 hour. Repeat this letter fold a second time and chill before use.
6. Make the apple filling: Melt 2 tbsp butter in a large pot over medium heat. Add diced apples, brown sugar, cinnamon, all spice, cloves, and vanilla extract, stirring to combine. Cook until apples are tender. Remove 2/3 of apples to a bowl and set aside.
7. Prepare apple puree: Add 1 tbsp butter to pot, cook remaining apples and liquid until thickened. Cool mixture, then blend until smooth. Mix puree with reserved diced apples to create filling and chill to room temperature before filling pastries.
8. Shape the pastries: Preheat oven to 400°F. Cut chilled dough in half. Roll one half into an 8 x 12 inch rectangle. Cut six 4-inch round scalloped circles. Roll each circle into an oval, place 1–2 tbsp apple filling in center, moisten edges with water, fold over and seal. Place on parchment-lined baking sheets at least 1 inch apart. Chill for at least 20 minutes before baking. Repeat with second half of dough.
9. Egg wash, score, and bake: Beat together egg, salt, and milk for egg wash. Brush each pastry, then score 5 shallow curved lines on top to help expansion. Bake on middle rack for 15–20 minutes until golden brown.

Tips & Variations

• Use a mixture of tart and sweet apples for a balanced filling.
• Make sure the butter block and dough are chilled but pliable before laminating for best layers.
• Scoring the pastries lightly prevents bursting and gives an attractive finish.
• For extra shine, brush the baked pastries with a little apricot jam while still warm.

Storage

Store any leftover chaussons aux pommes in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked, shaped pastries on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes. Reheat baked pastries in a 350°F oven for 5–7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made puff pastry instead of making the dough?

Yes, store-bought puff pastry can be a convenient shortcut, though making your own dough yields a more authentic, flaky texture and flavor.

How do I prevent the pastry from getting soggy?

Chilling the filled pastries before baking and ensuring the filling is not too wet helps keep the crust crisp. Also, scoring the tops allows steam to escape during baking.

Chaussons aux Pommes Recipe

---

★★★★★

4.4 from 91 reviews

• Author: Lana
• Total Time: 3 hours 50 minutes
• Yield: 12 pastries 1x

Pin Recipe

Print Recipe

Description

Chaussons aux pommes are classic French apple turnovers made from a flaky laminated pastry filled with a spiced apple mixture. This recipe involves making a buttery dough, incorporating a butter block through a series of folds and chills to create layers, and preparing a flavorful apple filling with cinnamon, allspice, cloves, and vanilla. The turnovers are finished with an egg wash and scored before baking to a golden, crisp perfection. These pastries are perfect as a delightful breakfast treat or an elegant dessert.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups (500g) all purpose flour
• 2 1/2 tsp (10g) salt
• 6 tbsp (85g) unsalted butter, melted
• 1 cup + 1 tbsp (265g) cold water

Butter Block

• 24 tbsp (335g) unsalted butter, cold

Apple Filling

• 6 medium apples, diced
• 3 tbsp (45g) unsalted butter
• 1/2 cup (100g) brown sugar
• 1/2 tbsp cinnamon
• 1/4 tsp all spice
• 1/4 tsp cloves
• 1 tbsp vanilla extract

Finishing Ingredients

• 1 egg
• pinch of salt
• 1 tbsp milk or cream

---

Instructions

1. Make the dough: In a large mixing bowl, combine the flour, salt, melted butter, and cold water. Knead briefly, about 2 minutes on medium speed with a stand mixer, until the dough comes together but gluten development remains minimal. Shape dough into a 7 x 8 inch rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours to chill.
2. Prepare the butter block: On parchment paper, create an 8 x 8 inch rectangle outline. Place cold unsalted butter between two parchment sheets and flatten with a rolling pin to form an 8 x 8 inch block. Enclose butter in the parchment forming a packet and chill in the fridge until ready.
3. Enclose butter in dough (first fold): 20 minutes before lamination, chill the dough in the freezer and ensure the butter block is firm yet pliable. Roll out chilled dough on a floured surface into a 16 x 8 inch rectangle. Center the butter block on the dough, fold the top and bottom edges of the dough over butter to fully enclose it, and seal the seam. Turn dough 90 degrees and roll into a 1/4 inch thick rectangle. Perform a book fold by folding the top and bottom thirds of dough inward to form a ‘book,’ brushing off excess flour. Wrap dough in plastic and refrigerate for 30 minutes to 1 hour.
4. Second and third folds: Remove dough, rotate 90 degrees, and roll out into 1/4 inch thick rectangle. Perform a letter fold by folding the top third down and the bottom third up to cover it. Wrap and chill for 30 minutes to 1 hour. Repeat the letter fold once more and chill again for 30 minutes to 1 hour, preparing the laminated dough for baking.
5. Make the apple filling: In a large pot over medium heat, melt 2 tbsp butter. Add diced apples, brown sugar, cinnamon, allspice, cloves, and vanilla extract, stirring to combine. Cook until apples soften. Remove about two-thirds of the mixture and set aside. Add 1 tbsp butter to remaining mixture and reduce until thickened. Cool, then blend until smooth. Combine blended puree with reserved diced apples. Cover and refrigerate filling until cooled to room temperature.
6. Shape the pastries: Preheat the oven to 400°F and line two baking sheets with parchment paper. Divide dough in half; roll out each half separately into an 8 x 12 inch rectangle. Using a 4-inch scalloped round cookie cutter, cut six circles per half. Roll each circle into an oval, add 1 to 2 tablespoons of filling in the center, moisten edges with water, and fold over to seal the turnovers. Place on baking sheets at least 1 inch apart and chill for at least 20 minutes before baking. Repeat with second half of dough while the first set chills.
7. Egg wash, score, and bake: Whisk together egg, pinch of salt, and milk or cream to make egg wash. Remove chilled pastries from fridge, brush tops generously with egg wash. Use a sharp knife or razor to make five gentle curved scores on top of each pastry without cutting through to filling; this promotes even expansion in the oven. Bake on the middle rack at 400°F for 15 to 20 minutes until golden brown and puffed.

Notes

• Ensure the butter block is firm yet pliable before laminating to create perfect flaky layers.
• Keep the dough and butter cold throughout the lamination process to prevent butter melting and achieve flakiness.
• Do not over-knead the dough; minimal gluten development keeps the pastry tender.
• Scoring the pastries prevents bursting and allows steam to escape during baking.
• The filling must be cooled to near room temperature to prevent melting the butter layers in the dough when assembled.

• Prep Time: 3 hours 30 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: French

Keywords: chaussons aux pommes, French apple turnovers, laminated pastry, apple pastry, baked apple turnovers, cinnamon apple filling