Finals

Chaussons Aux Pommes

Oo la la!  French desserts!  That sounds fancy!  What could that be?  Don’t get too excited.  It’s apple turnovers.

Mine aren’t too pretty but I’m a little lame at the moment.

First I made rough puff pastry. The butter was a little soft because it was room temperature, but I didn’t want to do all the butter bashing and rolling out the tough dough.

Then I struggled a bit peeling the four apples, but I got them diced up and in the pan.  Simmered them with 2 T butter, 1/2 cup brown sugar, 2 tsp corn starch and 1 tsp cinnamon.

The recipe called for putting the apple filling into 4 crusts, but that seemed huge, so I made 8 smaller ones instead.

I would recommend letting the filling cool down quite a bit before filling the fresh pastry. I gaped a bit as I filled them as the butter melted.

Brush with egg.

Bake 25 min at 400 degrees.

Flaky.

Yummy.

Skinny boy approved!

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