According to legend, chaussons aux pommes, apple turnovers, were invented in 1630 in Saint Calais in the Sarthe region of France. The town of Saint-Calais was suffering from an epidemic and the Chatelaine, the lady of the town, distributed flour and apples to the poor – and they made apple turnovers! The event is celebrated every year with the Fete du Chaussons aux pommes. It’s highly likely that they didn’t have the flaky pastry we know and love for apple turnovers today – that came later, probably in the 19th Century.
Ingredients for 4 Chaussons aux Pommes
Prep: 20min; Cook: 20min
2 apples, peeled, cored and chopped into small chunks (Granny Smith are perfect)
2 sheets puff pastry
2 tablespoons plain flour
2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons water
1 egg, beaten
Method
Preheat oven to 200 C / Gas 6.
1. Put the chopped apples in a bowl with the water, flour, sugar and cinnamon and mix well
2. Cut the pastry sheets in half diagonally. Place a quarter of the apple filling in the centre of each pastry half.
3. Brush egg around the edges of the pastry circle and fold to make a semi-circle shape pressing the out edges together. Prick the pastry with a fork and brush lightly with egg.
Bake until pastry is puffed and golden brown, about 20 minutes and serve warm…
Bon appétit!
