Chaussons Aux Pommes
2 medium-sized Granny Smith Apples
2 medium-sized Golden Delicious Apples
¾ teaspoon cinnamon
1 beaten egg (for glaze)
⅛ teaspoon ground nutmeg
14oz to 16oz package of frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 teaspoon of freshly squeezed lemon juice
¼ cup of water
A pinch of kosher salt
3 tablespoons of sugar
Add the water and lemon juice to a medium saucepan. Peel, core, and cut the apples into 1 inch pieces, placing them in the saucepan of water and lemon juice (to prevent the apples from turning brown). Then add the 3 tablespoons of sugar.
Bring the mixture to a boil, then add the nutmeg, cinnamon, and kosher salt. Stir. Cover; reduce heat to medium-low and simmer until the apples are very tender. Remove from the heat. If there is a significant amount of liquid in the bottom of the saucepan, drain the apples. Roughly mash the apples with a potato masher (or a fork) just until the mixture has the consistency of apple sauce, but is somewhat chunky. Cool filling completely before using.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
With a rolling pin, roll out the puff pastry (on a lightly floured surface) into a 15 inch square. If you have a package of two sheets of puff pastry, stack one sheet on top of the other, and roll out into a 15 inch square (SEE: COOK’S NOTES).
Cut the pastry into 9 squares.
With a pastry brush, lightly brush the sides of each pastry with the beaten egg. Place a generous tablespoon of filling onto the enter of each pastry.
Fold one corner of the a pastry square into its opposite corner, forming a triangle. Press down pastry edges with fingers. Repeat with others. Brush pastries with beaten egg. With a thin, sharp knife, make 3 incisions in each pastry (to allow steam to escape). Place triangles onto parchement-lined baking sheets. Refrigerate until firm (20 minutes).
Bake the turnovers until they begin to color (13 – 15 minutes). Reverse baking sheets from top to bottom. Reduce the heat to 350º. Continue baking the turnovers are firm and golden brown (10 – 15 minutes). Dust each pastry with confectioner’s sugar (optional). Cool for at least 20 minutes before serving. Serve warm or at room temperature.
• You can make the filling a couple days ahead of time, just cover and refrigerate it.
• I ended up with extra filling. So, instead of stacking the two sheets of puff pastry, you may want to use each sheet…
• If you have a silpat mat, you can use that instead of parchment paper, if you’d like.
Recipe adapted from Bon Appétit
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