Apple Turnover — puff-pastry apple turnover

i. Origin & history

Chaussons date to at least the 16th century in northern France. The name describes the half-moon shape — like a slipper. The American "apple turnover" is essentially the same dessert.

ii. Ingredients

Makes 8 servings · scroll the side panel to adjust

• 1 sheet ready-rolled puff pastry
• 4 cooking apples (Bramley or Granny Smith), peeled and chopped
• 2 tbsp unsalted butter
• 60 g sugar
• ½ tsp cinnamon
• 1 tsp vanilla
• 1 tbsp lemon juice
• 1 egg yolk + 1 tbsp milk to glaze
• Granulated sugar to top

iii. Method

1. Cook apples with butter, sugar, cinnamon, vanilla and lemon over medium heat 10-12 min to a thick chunky compote. Cool fully.
2. Cut pastry into 8 squares. Brush edges with water. Spoon 2 tbsp compote into each. Fold corner-to-corner into a triangle; press to seal; crimp with a fork.
3. Score the top decoratively. Brush with egg yolk; sprinkle with sugar.
4. Bake at 200 °C for 22-25 min until deeply golden and puffed.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

American apple turnover is the same dessert. Apple-and-cinnamon, apple-and-blackberry, apple-and-pecan are common variants. Modern chausson in Paris bakeries sometimes uses caramelised apples.

vii. More from French

• Apfelstrudel — apple strudel
• Apple Pie — British apple pie
• Flaugnarde — stone-fruit clafouti
• Sour Cherry Clafouti — French cherry
• Palmiers — puff-pastry elephant ears
• Tarte Tatin — upside-down apple tart