Called chaussons aux pommes (“apple slippers”) in French, these classic pastries—made here with frozen puff pastry—are a terrific weeknight or weekend treat. For added flavor, mix 2 Tbs. of chopped raisins with the apples or add a splash of brandy with the cinnamon and sugar. Serve with vanilla ice cream.
Melt the butter in a 12-inch skillet over medium heat. Add the apple slices and cook, stirring often, until softened, about 4 minutes.
Sprinkle 1 Tbs. of the sugar, the cinnamon, and 1/4 tsp. salt over the apples; cook, stirring often, for 1 minute more. Remove from the heat.
In a small bowl, beat the egg with 2 Tbs. of water. Lightly brush the edges of each pastry rectangle with some of the egg wash. Spread the cooked apples and any juice over half of the long side of each rectangle, but not over the egg wash border. Fold the pastry half without apples over the side with apples, long side to long side. Press to seal the edges tightly and transfer to a large rimmed baking sheet.
Brush the tops with some of the remaining egg wash and sprinkle each with 1/4 tsp. of the remaining sugar.
Bake until puffed and golden, about 16 minutes. Serve warm.
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I made these and the feedback was that they weren’t quite sweet enough. I am going to try them again with a little more sugar inside and using rock sugar to sprinkle on top.
I don't put any sugar in with the apple filling -- sure it's a wee bit tart, but that's what apples taste like. I have found adding a tablespoon or two of water to the pan helps the apples soften better. Use a fork to crimp the edges of the pastry for a pretty look. Bake at 400 convection, takes about 11 minutes. Best when warm, but can be easily reheated. These were a huge surprise hit! So easy, fairly healthy and delicious even next day in the lunch bag. Hardest part is remembering to defrost the pastry sheet.
Easy, fast and delicious to make, using frozen puff pastry. For me they came out nice and crisp and stayed so the following day. It's now a weekend breakfast favorite.
These are delicious and easy to make - no time at all really. However, mine seem to be a bit doughy, so I was hoping for some pointers as I love turnovers!!
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