You’ll find apple turnovers, or chaussons aux pommes, in just about every bakery in France. There is something so satisfying about their simplicity: a lightly sweetened apple filling and a crisp, buttery pastry. Some recipes add spices such as cinnamon or nutmeg, but I prefer the more traditional approach without them.
While homemade puff pastry will give you the best results, I often use a good-quality, store-bought puff pastry to save time. Once the apple filling is made, the turnovers can be assembled and ready for the oven in just a few minutes.
FAQ
Can I use store-bought puff pastry for apple turnovers?
Absolutely. You can use homemade puff pastry for this recipe (click for my Traditional Puff Pastry), but I’ll admit that I often use a good-quality, store-bought version when I want to save time. If you can find it, look for an all-butter puff pastry. It will have better flavor and a texture that is closer to the homemade version.
What should I do differently if using store-bought puff pastry?
The main thing to keep in mind is that store-bought puff pastry varies quite a bit between brands. Some packages contain one sheet, while others contain two, and the sheets can vary in size and thickness.
If your puff pastry comes in two sheets, I recommend brushing a thin layer of egg wash over one sheet, then placing the second sheet on top and rolling them out together. This gives the turnovers the proper thickness and produces more puff once baked.
One package of puff pastry typically makes about 6 to 8 chaussons aux pommes, depending on the size of your pastry and how you cut them.
Can you make apple turnovers in different shapes?
Yes. The classic chausson aux pommes is made in a half-moon shape, but you can use other shapes if you prefer.
The recipe below shows you how to make the traditional shape using an oval cutter. For an easier option with less pastry waste, cut the puff pastry into squares about 5” x 5” and fold each one diagonally to make triangular turnovers:
What kind of apples are best for apple turnovers?
I use Granny Smith apples in this recipe, but you can use whatever apples you like or have on hand.
If you use a sweeter variety, you may want to reduce the amount of sugar in the filling. You can also adjust the sugar and lemon juice to taste (after cooking) to get the balance of sweet and tart you prefer.
The texture of the apple filling is also a matter of preference. You can cook and mash the apples into a smooth purée, leave some larger pieces for more texture, or choose something in between.
Preparing the Apple Purée (Filling)
First, start preparing the apple purée, which will be used for filling the turnovers.
Wash, peel, and dice the apples to a ½” to ¼” thickness.
Then, in a saucepan, combine the apples with the water, sugar, butter, and lemon juice.
Cook, stirring frequently and mashing the apples as they soften, until the mixture reaches your desired purée consistency. It should look and taste like a good-quality homemade applesauce.
Taste the apple filling and adjust the sugar and lemon juice to taste, depending on how sweet or tart your apples are. Set aside and allow it to cool completely before using.
Filling the Turnovers
Meanwhile, if frozen, thaw out the puff pastry. If using frozen store-bought puff pastry, unfold and lay out flat. If using homemade puff pastry, make sure it is well chilled before rolling it out.
In a small bowl, make an egg wash. This is just one egg beaten into one teaspoon of water.
As I mentioned earlier, if a “puffier” turnover is desired, stack multiple sheets of store-bought puff pastry one on top of the other, brushing the egg wash in between each layer to adhere the layers together.
Roll out the puff pastry to a square about 15″ by 15″.
Then, cut out your desired shape(s). Place each cut-out on a baking sheet or sheet pan (or multiple, if needed) lined with parchment paper.
With a spoon, fill the center of each cut-out with a generous tablespoon of apple purée.
With a pastry brush, brush the outside edge of half of the cut-out with egg wash. Fold over the other half and, with your fingers, gently press to seal. Note: try not to fuse the dough and butter layers together (or the pastry will not “puff” correctly).
Cover loosely with plastic wrap and chill the turnovers (on the pans) in the fridge or freezer to allow dough to firm (at least 15 minutes). The turnovers can actually be stored like this for several hours until ready to bake.
Baking the Turnovers
When all ready to bake the turnovers, preheat the oven to 400℉.
Then, with a pastry brush, brush the top and sides of the turnover with the remaining egg wash. Score the top of each turnover to allow steam to escape during the baking process.
Bake in the preheated for 15 minutes. The turnovers will puff during this phase.
Turn down oven to 350℉ and rotate the pans in the oven to ensure even baking.
Bake the turnovers for another 10 minutes, until they are golden brown and crisp. Keep your eye on them to make sure they are completely baked through, but not burnt!
Remove the pans from the oven and allow the turnovers to cool for about 15 minutes.
Serve them warm, or allow them to cool completely before storing and refrigerating/freezing them, as desired.
French Apple Turnovers (Chaussons aux Pommes)
Ingredients
For the Puff Pastry
- 1 sheet Homemade puff pastry (or 2 sheets if store-bought) (click here for my homemade Traditional Puff Pastry recipe)
For the Apple Purée (Filling)
- 4 cups Granny Smith apples, peeled and diced to ½"–¼" thickness (about 4 large apples)
- ¼ cup water
- ¼ cup granulated sugar (or more, to taste)
- 2 Tbsp unsalted butter, cut into ¼" cubes
- 1 tsp lemon juice
For the Egg Wash
- 1 large egg
- 1 tsp water
Instructions
Preparing the Apple Purée (Filling)
- In a saucepan over medium heat, combine the apples, water, sugar, butter, and lemon juice.4 cups Granny Smith apples, peeled and diced to ½"–¼" thickness¼ cup water¼ cup granulated sugar2 Tbsp unsalted butter, cut into ¼" cubes1 tsp lemon juice
- Cook, mashing the apples as they soften, until the apples have broken down into a thick purée (about 10 to 12 minutes). The filling can be as smooth or chunky as you prefer.
- Taste the apple purée and adjust the sugar and lemon juice to taste, depending on the sweetness and tartness of your apples. Set aside and allow the filling to cool completely before using.
Preparing the Puff Pastry
- If using frozen, store-bought puff pastry, thaw according to the package directions, then gently unfold and lay the pastry flat.If using homemade puff pastry, thaw it first if frozen.
- Meanwhile, prepare the egg wash by whisking together 1 large egg with 1 teaspoon of water.
- If using store-bought puff pastry, stack two sheets together, gently brushing a thin layer of egg wash between each sheet to help them adhere.If using homemade puff pastry, you can skip this step.
- Roll the puff pastry into a square about 15" × 15".Note: The store-bought puff pastry I use comes in two 12" × 12" sheets. If using smaller sheets of puff pastry, roll them out to about 2 to 3 inches larger than their original size.
Filling and Shaping the Turnovers
- Cut the puff pastry into your desired shapes and place the cutouts on a baking sheet lined with parchment paper. Use multiple pans if needed.Pro tip: The traditional shape found most often at French bakeries is a half-moon, made by cutting the pastry with an oval cutter and folding it in half. For an easier option with less waste, cut the puff pastry into squares and fold each one diagonally to make triangular turnovers.
- Spoon about 2 tablespoons of apple purée into the center of each pastry cutout, keeping the filling away from the edges.
- Using a pastry brush, brush the exposed pastry around the filling with the prepared egg wash. Fold the pastry in half over the filling, then gently press the edges together to seal.
- Loosely cover the turnovers with plastic wrap and refrigerate them on the baking sheets for at least 15 minutes, or until the pastry is firm. The turnovers can be refrigerated for several hours before baking.
Baking the Turnovers
- When ready to bake the turnovers, preheat the oven to 400℉.
- With a pastry brush, brush the top and sides of each turnover with the remaining egg wash. With a sharp knife, score the top of each turnover to allow steam to escape during baking.Pro tip: You can also use a sharp knife to gently score a decorative design into the top of each turnover. Try simple leaves, lines, or other patterns, being careful not to cut all the way through the pastry!
- Bake for 15 minutes. The turnovers should puff significantly during this initial stage of baking.
- Reduce the oven temperature to 350℉ and rotate the pans in the oven.
- Continue baking until the turnovers are deeply golden brown and crisp (about 10 minutes more).
- Remove the pans from the oven and allow the turnovers to cool for about 15 minutes.
- Serve warm, or allow to cool completely before storing them in an airtight container.
Notes
- Store-bought Puff Pastry: For best results, look for an all-butter puff pastry. I recommend stacking two sheets with a light brushing of egg wash between them to give the turnovers a good thickness.
- Apple Varieties: I use Granny Smith apples, but you can use any variety you like. Depending on the sweetness and tartness of your apples, adjust the sugar and lemon juice to taste.
- Turnover Shape: The classic shape is a half-moon, but you can also make these as simple triangular turnovers. Just cut the puff pastry into 5″ × 5″ squares and fold each one diagonally.
