Apple Tunovers (Chaussons aux Pommes)
This is a classic apple turnover recipe from Normandy, France. The filling is sweetened with just a bit of powdered sugar and some apricot jam. This recipe is adapted from The Complete Book of Pastry Sweet and Savory by Bernard Clayton Jr.
Ingredients
Apple Turnover Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup butter
- 1/4 cup shortening or lard
- 1/3 cup water ice cold
Apple Turnover Filling
- 3 tablespoons butter
- 12 apples peeled, cored, sliced
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon fresh grated lemon zest
- 1/4 cup apricot jam
Egg Wash
- 1 egg
- 1 tablespoon milk
Instructions
- Prepare the dough: Cut in the butter and shortening into the flour and salt using a pastry blender until crumbly. Add in the ice water a tablespoon at a time until the mixture can form a ball (moist but not wet). Turn out onto a work surface and pat into a disk. Wrap in plastic wrap and chill for an hour or longer.
- Prepare the filling: Melt the butter in a large skillet and add in the apples. Add in the sugar, cinnamon, and lemon zest. Cook over medium heat until the apples are tender, about 15 minutes. Remove from heat, add in the jam, and let cool.
- Prepare the turnovers: Roll out the dough and cut out into circles. Place all the circles back into the fridge layered with foil or parchment paper until ready to use. Take a few out a time and fill with a couple teaspoons of filling (amount of filling will depend on size of turnover). Brush edges around the cicle with a small amount of egg wash and fold over and crimp edges to seal. Repeat. Place the turnovers on a parchment lined sheet pan and brush the tops with the egg wash. Bake in a preheated 425 degree oven for about 15 minutes or until golden brown. Remove them to a cooling rack to cool. Serve.