Chaussons aux Pommes

These Lady’s Slippers or Chaussons aux Pommes are made of chunky, cinnamon-spiced apples nestled in buttery pastry.

A classic French Apple Turnover Recipe, these can easily be made at home! Serve these for breakfast, brunch, tea time, or dessert; they’re delicious any time of day!!

Why You Must Make

• As we roll into September, the focus has left summer berries and stone fruit and moved on to apples, pears, and pumpkin. Though the temps aren’t reflecting autumn yet, it’s not too early to whip up a tasty fall treat like these apple turnovers with puff pastry.
• My love of apple turnovers began as a child with Hostess. Much as I tease my hubby for his love of Ho Hos and Ding Dongs, I have to admit, I loved those prepackaged apple pies. When I finally traveled to France, I discovered what real apple turnovers should taste like. They trump Hostess by a mile!
• This is an easy peasy recipe made with homemade applesauce and puffed pastry, I knew these “apple slippers,” AKA an apple turnover recipe, would hit the spot and satisfy my apple cravings.
• What’s nice about these easy apple turnovers is that they can be served any time of day! Morning, noon, and night!

Ingredient Notes

• Kitchen Staples – Butter, Sugar, Salt, Cinnamon, Milk
•  Baking apples – A combination gives a better depth of flavor. Try Granny Smith and Golden Delicious.
•  Lemon Juice and Zest – Always zest before squeezing as it’s harder to zest a lemon that’s already been squeezed.
• Vanilla Extract – Make sure it’s real vanilla extract, not imitation. Check the label.
• Puff Pastry – Find this in the frozen food section of your grocery store. If you can find an all-butter brand like Dufour, the results will be tastier. Trader Joe’s has a butter version, too, but it’s more seasonal. Defrost overnight in the refrigerator before starting the recipe.

Recipe Tips

• These puff pastry turnovers are pretty darn simple to make at home if you have access to an all-butter brand of puff pastry. Dufours brand can be found at Whole Foods and Trader Joe’s also carries one near the holidays.
• Using a combination of apples provides better flavor—try a variety of sweet and tart, softer and crisper.
• I’ve made turnovers before, but Stacy’s tip of cutting an oblong piece of puff pastry to fold over the apples made a huge difference in keeping the filling inside the pastry.
• And the chunky, homemade applesauce used for filling can be tweaked to your liking. I had some homemade applesauce in the fridge so I added a touch of vanilla, more cinnamon, and a squeeze of lemon juice to create the perfect filling.
• PRO-Tip: For a truly French version, leave out the cinnamon. Or maybe make half with cinnamon and half without and see which version you prefer! 
• PRO-Tip: Puff pastry puffs up best when it’s cold, so if your kitchen is warm, pop your tray of prepared French apple turnovers in the freezer or refrigerator to re-chill before baking.

You May Also Like

• Rustic Berry Turnovers
• Peach Turnovers
• Easy Apple Crisp
• Apple Crostata
• Plus, all my Best Dessert Recipes

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The Recipe:

Chaussons aux Pommes

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Yield 8 servings

These apple filled pastries are found all over France, and now you can make them at home!

Ingredients

For the apple filling:

• 1 pound 4 ounces cooking apples, three large
• Zest plus 2 tablespoons juice from fresh lemon
• 1 rounded tablespoon butter
• ¼ cup sugar (plus more to taste)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Cinnamon, to taste, optional, but not truly French with cinnamon

Crusts:

• 11 ⅓ ounces ready-made puff pastry dough, defrosted (look for an all-butter brand like Dufour)
• 2 tablespoons milk

Instructions

1. Zest and juice your lemon and put the zest and juice in a bowl that will be large enough to hold your apples, once peeled and chopped.
2. Peel, core, and chop your apples into chunks. Add them to the juice bowl, as each one is done, and stir well. This will stop the apples from turning brown.
3. Pour the apples into a small pot that has a lid and add in the sugar, butter, vanilla, and salt. Stir well.
4. Cook over medium heat, covered for the first 15-20 minutes, stirring occasionally. There is no need to add liquid, as the apples will release their juice.
5. After the apples start to soften, you can remove the lid and lower the heat. Let the apples cook until the liquid is just about gone and you have a thick, chunky applesauce. You can mash gently with a fork but make sure to leave some chunks.
6. Allow to cool and taste to see if you need a little more sugar. Add cinnamon to taste, if desired.
7. Preheat your oven to 350° and line a baking sheet with baking parchment..
8. Make a template out of paper. Make an elongated oval about 4 x 5.5 inches. This worked much better than the circles I usually use for turnovers.
9. Roll out your puff pastry on a lightly floured surface and use a template to cut out ovals with a sharp knife.
10. Brush the puff pastry ovals with a little water around the edges and add a healthy spoon of applesauce in the middle of each.
11. Fold one side over and gently seal the edges together.
12. Transfer the chaussons to your prepared baking sheet.
13. Lightly score the tops of the chaussons with a sharp knife.
14. Brush the tops with a little milk and bake in your preheated oven for about 20-25 minutes or until golden and puffy. Cool slightly before eating.

Notes

Use at least 2 types of baking apples for the best flavor. I like granny smith and golden delicious.

Nutrition Information:

Yield:

8

Serving Size:

1 turnover
Amount Per Serving: Calories: 405Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 4mgSodium: 301mgCarbohydrates: 43gFiber: 2gSugar: 9gProtein: 4g

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