Chaussons aux pommes

Looking forward to eat Chaussons aux pommes on a stopover in Paris on our way to Lourdes, France, another long train trip I look forward to, with my Mama and little Elisa.

Chaussons aux pommes bring back funny sweet memories at Gare du Nord in year 2007 and the ridiculous request I asked from my mama and my sister to buy a dozen some time in summer of 2009.

Sharing you also a recipe on how to do it:

Chaussons aux pommes by Molly Wizenberg

Filling:

  • 3/4 pound Granny Smith apples
  • 3/4 pound Golden Delicious apples
  • 1/4 cup water
  • 3 tablespoons sugar
  • 3/4 teaspoon fresh lemon juice

For pastry:

  • 1 14- to 16-ounce package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
  • 1 egg, beaten to blend (for glaze)
  • Superfine sugar (optional)For filling:
    Peel, core, and cut apples into 1-inch pieces (about 4 cups). Place apples in medium saucepan; add 1/4 cup water, 3 tablespoons sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely. DO AHEAD: Filling can be made 2 days ahead. Cover and refrigerate.Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Line 2 baking sheets with parchment paper.For pastry:
    If using 14-ounce package (1 sheet), roll out pastry on lightly floured surface to 15-inch square. If using 16-ounce package (2 sheets), stack sheets together and roll out on lightly floured surface to 15-inch square. Cut pastry into nine 5-inch squares. Place 1 generous tablespoon filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.Bake turnovers until beginning to color, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.

    Photo credit: google, parisbreakfasts.blogspot.com

    Acknowledgement of Source of Recipe from: Chausson Aux Pommes by Molly Wizzenberg

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