Apple Turnovers (Chaussons aux Pommes)
Andrea Potischman
Nov 8, 2023
An apple turnover is a classic pastry that has been enjoyed for centuries. And I get it, what’s not to love? These beloved sweet treats are a favorite among many, due to their flaky, buttery crust and sweet, spiced apple filling. But where did these delectable pastries come from, and when is the best time of day to be enjoying them?
Turnovers in History
Turnovers are said to have existed as far back as the Medieval period but did not grow in popularity until the 17th century. Food historians believe that turnovers were created in a small French town called Saint-Calais, which is situated in the Sarthe region. It is said that the town was suffering through a terrible epidemic, and to aid them with food supplies, the Lady of the Town, known as the chatelaine, distributed flour, butter, and apples. The townspeople made apple turnovers using the ingredients, and soon, the town’s situation slowly started to improve. In recent years, the town has begun celebrating the historic pastry during the ‘Chaussons aux Pommes’ (Apple Turnover) Festival each year.
Through the years and across continents, apple turnovers have remained a beloved pastry, especially during the fall harvest season when apples are in abundance. Traditionally eaten as a dessert or as a sweet mid-day snack, turnovers are also equally as wonderful when served as a breakfast pasty, something you see commonly in the States. Turnovers can be served warm or cold, with a dollop of whipped cream, a scoop of ice cream on top, with icing or straight up. Truthfully this is no wrong way, or time, to enjoy a turnover.
While the classic apple turnover recipe has remained relatively unchanged throughout the years, there are plenty of variations to suit different tastes. The more traditional ones are made with apples and a few simple spices such as cinnamon and nutmeg, while others contain a richer filling such as brandy-poached fruit with dried fruit and nuts for a more complex flavor profile.
You can make these delicious apple turnovers using pie dough (as I do here) or puff pastry if you prefer a lighter, flaky pastry, both of which work perfectly. Whether you prefer your apple turnovers simple or with a twist, one thing is for sure, they are a timeless pastry that will continue to be enjoyed for generations to come.
Apple Turnovers (Chaussons aux Pommes)
Ingredients:
For the Turnovers:
- 2x my pie dough (pate brisee) recipe
- 4 apples (I like SugarBee of Honeycrisp) peeled, cored, and small dice
- 2/3 cup brown sugar, packed
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- Dash of salt
- 1 egg plus 1 teaspoon cold water, for the egg wash
For the Icing:
- 1 cup Confectioners' sugar
- 1-2 tablespoons milk
Directions:
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- Make the pie dough and allow it to chill while you make the filling. For the apple filling: large saucepan add the apples, sugar, butter, cornstarch, cinnamon, and salt and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Increase the heat to medium and continue to cook, bringing the mixture slowly to a simmer. Simmer for about 5 minutes, while continuing to stir occasionally until the mixture has thickened slightly. Remove from heat and stir in vanilla extract. Allow mixture to cool.
- For the turnovers: Divide the pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between 1/8-inch-1/4-inch in thickness.
- Using a chef's knife, cut the dough into 4 1/2-inch squares and transfer to a parchment paper-lined baking sheet. Repeat with the remaining half of the dough, gathering the scraps and re-roll as needed to make 10 turnovers in total.
- Mix the egg wash ingredients and use a pastry brush to lightly brush each turnover. Place about 1 1/2-2 tablespoons of filling just off center of each square. Using your hands, gently fold over one corner to touch the other to envelop the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.
- Brush the outside of each turnover lightly with egg wash. Use a sharp paring knife to cut 2-3 small slits to vent on top of each turnover. Transfer to the oven and bake for 25 minutes, rotating halfway through, until the pastry is beginning to turn golden brown.
- Allow the turnovers to cool before topping with the icing. Drizzle glaze over cooled turnovers, and enjoy.
The pate brisse works every time ! Made the quiche and the turnovers for my tennis league, needless to say there was nothing left… thank you so much!
Hi Darrell- Love hearing this. Thanks so much for trying my recipe and taking the time to reach out, so lovely of you. Really glad you enjoyed the turnovers, they are a special treat indeed. Be well. Andrea