French Apple Turnovers (Chaussons aux Pommes) - How the Make the BEST FLAKEY Apple Turnovers!

Let's start by saying that this is a true French style apple turnover that uses all butter (and lots of it lol) puff pastry. This is the REAL DEAL so please don't get me started on that store bought stuff. Don't get me wrong; there's perfectly good frozen puff pastry you can buy at your convenience but it certainly doesn't come close to this "best ever" or "ultimate" level. And let's be real here, making puff pastry isn't actually difficult in concept but rather time consuming. If you have the time, make it and freeze the pastry for up to 6 months. Then just whip up the cooked apple filling and you'll have fresh, flakey, crispy turnovers in a matter of minutes! Just as good if not better than a French bakery! Yes, I went there!
Makes 10 small sized turnovers.
Ingredients:
Prepared inverse puff pastry (see video here • How to Make Inverse Pu... )
1 lb. apples, peeled and diced
2 tablespoons (26 g) butter
3 tablespoons (38 g) light brown sugar (to taste depending on the sweetness of your fruit)
Brandy or your preferred liquor, to taste
Egg wash (1 large egg mixed with 1 tablespoon milk, cream, or water)
Directions:
Add peeled and diced apples to a medium sized saucepan along with butter and sugar. Cook over medium heat until softened and tender. Add liquor (if using) halfway through cooking. Continue to cook until very dark amber color and soft enough to mash with a fork. Set aside to cool before filling the pastries.
Preheat oven to 400 F (200 C). Have ready a large baking sheet pan lined with parchment paper or silicone mat. Set aside.
Roll puff pastry on a lightly floured surface into a 1/4" thickness. Cut into rounds using a 3-1/2" cookie cutter. Alternatively, you can make these into squares if you don't want to have pastry scraps. Unfortunately with puff pastry, you don't want to re-roll the scraps since this will squash all those beautiful layers that we worked so hard to make! Anyway, fill each pastry with ~1 tablespoon of cooled apple filling. Brush the edges with egg wash. Close to seal making sure there are no gaps in between filling and pastry. Place onto prepared baking sheet pan leaving about 2 inches in between. Brush the outside with egg wash and score the tops with a decorative design. Pierce 3 holes on top to allow for steam to release when baking. Re-brush with another coat of egg wash. Freeze for ~10-15 min. or until well chilled and firm. Place into preheated oven then immediately reduce oven temperature to 375 F (190 C). Bake for 30 minutes or until deep golden brown. Allow to cool before enjoying!
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xo Shannon
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[@smhopkins333]

Thanks for the tip about getting the air out. First time hearing this after watching countless videos.

[@РаноВоронина]

Дебелизм показывать вечность как чистить яблоки.а рецепт теста нет.

[@antonytj7053]

Is this doing croissant dough

[@BakingwithJayplusDan]

Merci...that’s also french. Lol!

[@InShannonsKitchen]

Merci beaucoup mes amis! My French is rusty 😂

[@thesauceandgravychannel]

Perfect 👍👍

[@InShannonsKitchen]

Thank you!

[@yushanlin181]

Love your video!! Do you mind sharing the brand or the link of the cutter that you used to cut the dough? 😊 thank you!

[@InShannonsKitchen]

Thanks! I can’t exactly remember where I bought it, but here’s a similar one. Wilton 6-Piece Nesting Fondant Double Sided Cut Out Cutters, Round www.amazon.com/dp/B00IE71MJY/ref=cm_sw_r_cp_api_fabc_CPzWFbKETZPF5

[@ellapearl30]

Wonderful job!

[@Ohkeh640]

Yummy!! I’m about to eat one soon 😋

[@InShannonsKitchen]

Yes!!!

[@Ohkeh640]

How do you stay so thin? Hehehe

[@InShannonsKitchen]

Haha moderation 🤷🏻‍♀️