Chausson aux pommes, or apple slipper, or to be clear: a dessert with apples and puff pastry — delicious!
The “chausson aux pommes” is part of the wonderful family of French viennoiserie, like layered croissants, and it is a delightful crispy puff pastry parcel filled with apple compote scented with cinnamon — a spectacular treat to taste, very similar to the apple braid made with puff pastry or the apple and jam turnovers.
This summer, as in the last three years, we went on vacation in France and, as every year, I brought back 2 kg of extra flesh as a souvenir, which I wisely lost at home — and would you like to know how I did it? Not to lose, I mean, but to gain the 2 kg? By eating at least twice a day what I consider an absolute delight: the “chausson aux pommes” — the little puff pastry parcel filled with apples, with its characteristic shell shape! And since I adore this dessert (not too sweet — very much), I couldn’t help making it at home! So I tried the recipe and I assure you the result met or exceeded expectations. Want to try making them too? Then follow me in the kitchen: one of the best puff pastry and apple recipes there is — it only awaits us and you’ll see they are ready in no time!! Before running to the kitchen, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 Puff pastry (rectangular sheets/rolls)
- 5 Apples (Golden)
- 2 tbsp Butter
- 2 tbsp Sugar
- 1/2 tsp Ground cinnamon
- 1 Lemon (Juice and zest)
- 1 Egg (for glazing)
Tools
- Baking sheet
- Parchment paper
- Skillet
- Cookie cutter about 4 3/4 in
- Stove
- Oven
- Knife
Preparation
Start by preparing the filling: peel the apples and cut them into very small pieces, place them in a bowl with the lemon zest, the sugar and the lemon juice. Mix.
Gently melt the butter in a large heavy-bottomed skillet, add the apples and a sprinkle of cinnamon, stir and cook over moderate heat for 10–15 minutes, turning them often.
Transfer the cooked apples to a bowl and let them cool. Cut the puff pastry with a cutter or an improvised tool to form discs 12/14 cm in diameter (about 4 3/4–5 1/2 in). Place a generous tablespoon of apple compote on one half of each disc.
Fold into a half-moon, sealing the edges well and decorating with the tip of a knife to create a fluted border. Brush all the half-moons with the beaten egg and, using the smooth side of a knife or the non-sharp side, make light incisions on the surface to create rays that converge from the outside toward the center.
Bake in a preheated oven at 392°F (200°C), conventional mode, for 15–20 minutes, until they are a nice glossy golden brown.
Remove from the oven, let cool on a rack and serve, perhaps for breakfast or brunch… but I assure you they’re delicious as an afternoon snack too 🙂
Notes
Our chausson aux pommes keep for 24 hours at room temperature, but it’s much better to eat them fresh from the oven. If you need to plan ahead, you can prepare them up to 12 hours in advance, but bake them only just before serving.
For a vegan version, omit the egg and replace white sugar with whole cane sugar.
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