Chausson aux pommes (French apple turnovers)

Chausson aux pommes (French apple turnovers)


6 people made this

About this recipe: Quickly made and too quickly devoured! French bakery pastries come fresh and hot from your home kitchen.


Makes: 4 chaussons

  • 1 puff pastry sheet
  • 4 tablespoons apple sauce
  • 4 pinches ground cinnamon
  • 1 apple - peeled, cored and chopped
  • 1 egg

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment.
  2. Unroll the puff pastry sheet and cut into 4 pieces. Spread 1 tablespoon of apple sauce and 1 pinch of cinnamon on one half of each piece of pastry, leaving a border of pastry about 1cm wide.
  3. Distribute the apple pieces evenly over the apple sauce. Fold the pastry over the filling to close, and pinch the edges tightly to seal. Using a sharp knife, make a few slits in the top of the pastry to allow steam to escape.
  4. Beat the egg in a small bowl, and brush the egg over the top and edges of the pastry. The egg will help to seal the edges. Place the turnovers onto the prepared baking tray.
  5. Bake in the preheated oven until puffed and very golden, about 20 minutes.

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Reviews (1)


I made these using a light puff pastry sheet, soft brown sugar and lots of cinnamon. I also made eight smaller ones instead of four. Works out at 109 cals each for the bigger size. Very easy, delicious recipe. - 22 Nov 2015

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