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Chaussons aux Pommes

These French apple turnovers are a great addition to afternoon tea!
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Course: Dessert
Cuisine: French
Keyword: Apples, Pommes, Puff Pastry
Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 6


  • Fluted cookie cutter of 12cm
  • Rolling Pin


Puff Pastry

  • 300 g Flour, Type 55
  • 6 g Salt
  • 150 ml Water
  • 220 g Dry Butter

Apple Filling

  • 8 Apples
  • 150 g Sugar
  • 1 tsp Vanilla Extract
  • 50 g Butter

Egg Wash

  • 1 Egg Yolk
  • Splash of Milk
  • Pinch of salt
  • Big pinch of sugar


Puff Pastry

  • In the bowl of a mixer, add the flour, water and salt. Mix with the dough hook until the dough just comes together, but no longer then 2 minutes. The dough will still seem coarse, but it will smooth out later.
  • Wrap in plastic wrap and let rest in the fridge for a minimum of 30 minutes.
  • Put the butter on a large sheet of parchment paper and start beating the butter with your rolling pin. When you have your butter square rolled out to about 12cm wide, put it in the fridge for 10 minutes.
  • Roll out the dough to three times the length of the butter square. Fold the rectangle in thirds, to create a square and seal the ends with the rolling pin.
  • With the seam closest to you, roll out the dough again to 20 x 60cm. Fold the rectangle in two, bringing the ends into the middle. Then fold it again in half.
  • Let the dough rest in the fridge for a minimum of 30 minutes, then proceed with another single and double fold. Let rest in the fridge for an additional 30 minutes.

Apple Filling

  • Peel, core and cut the apples in small pieces. Transfer to a sauce pan with a bit of water, sugar and vanilla.
  • Cook covered on medium heat for 15 minutes or until the the apples break down.
  • Off the heat, add the butter and mix until melted. Transfer to a bowl and let cool.


  • Roll out the chilled puff pastry to a thickness of 4-5mm (1/8 - 1/4 inch) With a large cookie cutter with fluted edges, cut out 6 circles of dough.
  • Roll out the dough again, to create ovals. Lightly brush some water on one side of the oval.
  • Add a bit of filling to the center of each oval. Fold the dough over, sealing the edges together. Be careful not to press too hard to crush the layers, but make sure that it seals.
  • Transfer to a baking sheet covered with parchment paper and brush the top with egg wash. Let chill in the fridge for 30 minutes.
  • Preheat the oven to 170°C (340°F)
  • Decorate the top of each turnover with the tip of a knife and make a notch in each, for steam to vent.
  • Bake for 30 minutes, then transfer to a cooling rack. If desired, brush the top of each turnover with a sugar syrup.
  • Serve and enjoy!
Tried this recipe?Mention @mysecretconfections or tag #mysecretconfections!