Flaky French Apple Turnovers (Chaussons aux Pommes)

 

Flaky French Apple Turnovers (Chaussons aux Pommes)

Time

• Prep: 40 min 
• Chill: 30 min 
• Bake: 20–25 min 
• Total: ~1 hr 30 min 

Yield

6 turnovers

 Ingredients

Apple Filling (Compote)

• 500 g apples (Golden Delicious or Gala), peeled & diced 
• 60 g sugar 
• 30 ml water 
• 1 tsp lemon juice 
• ½ tsp cinnamon (optional) 
• 1 tsp vanilla extract 

Pastry

• 1 sheet puff pastry (store-bought or homemade), cold 

Egg Wash

• 1 egg 
• 1 tbsp milk 

Optional Glaze (Bakery finish)

• 80 g icing sugar 
• 1–2 tbsp water or apple juice 

 Instructions

1. Make the Apple Compote

• In a saucepan, combine apples, sugar, water, and lemon juice. 
• Cook on medium heat for 10–15 minutes until very soft. 
• Mash or blend until smooth (like applesauce). 
• Stir in vanilla and cinnamon. 
• Let it cool completely (very important). 

Tip: Thick filling = no leaks! Cook until most moisture evaporates.

2. Prepare the Pastry

• Lightly flour your surface. 
• Roll out puff pastry slightly (about 2–3 mm thick). 
• Cut into 6 rectangles (about 10 x 15 cm). 

3. Fill & Shape

• Place 1–2 tbsp of apple compote on one half of each rectangle. 
• Leave a 1 cm border. 
• Brush edges with a little egg wash. 
• Fold over to form a rectangle. 
• Press edges with a fork to seal. 

4. Chill (Key Step)

• Place turnovers in the fridge for 20–30 minutes
  This helps keep them flaky and prevents butter from melting too fast. 

5. Score & Egg Wash

• Brush tops with egg wash. 
• Using a sharp knife, lightly score curved lines (classic French pattern). 
• Make 2–3 small slits to let steam escape. 

6. Bake

• Oven: 200°C (390°F) 
• Bake: 20–25 minutes until golden brown and puffed 

7. Glaze (Optional but professional touch)

• Mix icing sugar + water 
• Brush lightly over warm turnovers for shine ✨ 

 Chef Tips (Level Up)

• Use cold pastry at all times → better layers 
• Don’t overfill → prevents bursting 
• For extra flavor, add a little butter (10 g) to the compote while cooking