Chaussons aux pommes or apple turnovers

THURSDAY, JUNE 11, 2009

Chaussons aux pommes or apple turnovers

Chaussons aux pommes or apple turnovers
This used to be a sunday morning ritual , ie: every morning after the Sunday service, i would go to my favourite bakery & buy myself a warm chausson aux pommes & have it sitting in the car!:) These taste almost as good as the bakery version & are also very easy to put together. I do these often at home , as a weekend special breakfast & ever since i have stumbled upon this recipe, i am no longer tempted to buy them from the bakery!;)
Ingredients:
Ready rolled puff pastry sheet - 1, apples - 3, peeled,cored & chopped , butter - 2 tbsps, sugar - 1/4 cup, lime juice - 1 tsp, sugar - 1 tsp, icing sugar for dusting (opt).



For the glaze:
Egg yolk - 1, salt - a pinch, water - 1 tsp.
Beat the egg yolk, salt & water lightly & reserve.

Method:

A cross section of the chausson aux pommes:)

Melt the butter in a pan & add the apples & cover & cook over low heat for 10 mins. Now add the sugar & stir till the sugar is completely dissolved. With the spatula try breaking down any large chunks of apple. By now the apples would have turned into a golden caramel colour. Stir in the lime juice, switch off the heat & leave aside to cool. Cut out medium sized circular disc from the puff pastry sheets. Place a tbsp of the apple filling in the centre of each circle , brush the edges with the egg yolk glaze & fold into half & press well to seal the edges. With a sharp knife, make tiny slits on the puffs , brush with the egg yolk glaze , sprinkle some sugar on the top of each puff & bake at 220°c for 10 mins. Dust with some icing sugar & serve warm with a cup of hot tea or with a scoop of vanilla ice cream.

I baked 7 chausson aux pommes & a rustic apple galette!!;))