French Apple Turnovers (Chaussons aux Pommes)

These classic apple turnovers are a quintessential French pâtisserie — flaky, buttery, and just the right balance of sweet and tart. They are my all-time favorite breakfast indulgence.

5 from 10 votes

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Prep Time 25

Cook Time 30

Total Time 55

Servings turnovers (approx.)

Category Dessert

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 3 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, combine apples, water, sugar, butter, and lemon juice.
4 cups Granny Smith apples, peeled and diced to ½"–¼" thickness
¼ cup water
¼ cup granulated sugar
2 Tbsp unsalted butter, cut into ¼" cubes
1 tsp lemon juice
Cook until the mixture turns into an apple purée of your desired texture (about 8 to 10 minutes).
Set aside and allow to cool completely before using.

Filling the Turnovers

Meanwhile, if using frozen store-bought puff pastry, allow to thaw by unfolding and laying out 2 sheets flat.
If using homemade puff pastry, ensure it is thawed if previously frozen.
In a small bowl, prepare egg wash by whisking together egg and water.
1 large egg
1 tsp water
For a "puffier" result with store-bought puff pastry, stack the 2 sheets of pastry, gently brushing prepared egg wash in between each layer.
If using homemade puff pastry, you can skip this step.
Roll out the puff pastry (whether stacked or not) to a square about 15" by 15".
Cut out desired shape(s). Place each cutout on a baking sheet or sheet pan (or multiple, if needed) lined with parchment paper.
With a spoon, fill the center of each cutout with a generous tablespoon of apple purée.
With a pastry brush, brush the outside edge of half of each cutout 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.)
Refrigerate turnovers (on pans) to allow dough to firm (at least 15 minutes). Turnovers can be stored like this for several hours until ready to bake.

Baking the Turnovers

When ready to bake the turnovers, preheat oven to 400℉.
With a pastry brush, brush the top and sides of the turnover with the remaining egg wash. With a sharp knife, score the top of each turnover to allow steam to escape during baking.
Bake for 15 minutes. The turnovers will puff during this phase.
Reduce oven temperature to 350℉ and rotate pans in the oven.
Bake until turnovers are golden brown and crisp (about 15 minutes more).
Remove from oven and allow to cool for about 15 minutes.
Serve warm, or allow to cool completely, store, and refrigerate or freeze, as desired.

Notes

Stacking Sheets of Puff Pastry for a "Puffier" Turnover: I’ve noticed that different brands of store-bought puff pastry (at least in my area) all seem to vary in size and thickness. If you are looking for a “puffier” turnover, I recommend stacking multiple sheets of puff pastry, one on top of the other, to increase the number of dough and butter layers. The puff pastry I use in this recipe comes in two 12”-by-12” sheets, which I stack (with a light brushing of egg wash in between) and roll out to a square about 15” by 15”. Use whatever brand you find in your area, and use your best judgment regarding whether to stack them or not.
Different Apple Variety for Turnovers: I use Granny Smith apples in this recipe, but you can use whichever apples you like! Just adjust the sugar and lemon juice accordingly to account for the sweetness/tartness of the apples used.
Classic Apple Turnover Shape: I made chaussons aux pommes in the classic shape, but you can just as easily make them by cutting out squares of puff pastry 5” by 5” and folding them into triangles.

Nutrition

Nutrition Disclaimer