French cuisine · Breakfast & Eggs

Chausson aux Pommes

Flaky apple turnover with cinnamon compote – the French breakfast pastry.

Ingredients · for 6 servings

• 2 rolls puff pastry
• 800 g tart apples
• 80 g sugar
• 30 g butter
• 1 tsp cinnamon
• 1 vanilla pod
• 1 lemon
• 1 egg for brushing
• 2 tbsp pearl sugar

Instructions

1. Peel and dice the apples and simmer them with butter, sugar, cinnamon, vanilla seeds and lemon juice for 12 minutes into a thick compote.
2. Let the compote cool completely; a warm filling softens the pastry.
3. Cut 14 cm circles from the puff pastry and roll them out slightly oval.
4. Place 2 tbsp of compote on one half, brush the edge with water and fold it over.
5. Press the edges firmly with a fork and score a pattern into the top.
6. Brush with egg, sprinkle with pearl sugar and bake at 200 °C for 22 minutes until golden.