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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
