|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 4g||19%|
|dietary fiber 3g||10%|
|Total sugar 36g|
|Vitamin C 0 mg||2%|
|Calcium 31 mg||2%|
|Iron 1 mg||4%|
|Potassium 150 mg||3%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
An apple poultice a day keeps the blues away? It's hard to argue with that. Most sales came – no surprise – from France. According to tradition, an epidemic had swept through north-west France in 1630 and the chatelaine, lady of the town, distributed flour, butter and apples to the whole village to cheer up. And so it is topped Apple pie was born. The name means “apple shoe” in French and was named for its resemblance to a modern day crocodile. It wasn't until the mid-1800s that Americans began to make these flaky, triangle-shaped hand cakes.
The apple pie we know is typically made with puff pastry, which gives this portable bag of gooey apple treats their signature puffy, flaky, and buttery crust and sets them apart from plain old apple pie. Another key difference is the filling, which is almost always compote, meaning the apples are diced, cooked in butter and sugar, and then cooled before filling. These dumplings are super easy to make and can be pre-made, frozen and stored freshly baked for a Sunday morning treat.
Although apples are the most classic dessert, you can also use local seasonal fruits to make the filling.
“If you're looking for an easy fall recipe that will impress everyone, this is it! The combination of apples, cinnamon and puff pastry together with a cup of coffee is simply heavenly. They also keep well in the fridge. Simply microwave for 20 seconds and enjoy.” –Bahareh Niati
About the sales:
4 large golden delicious apples, about 2 pounds
3 tablespoon unsalted butter
1/4 Cup lightly packed dark brown sugar
3 tablespoon granulated sugar
1 1/2 tablespoon fresh lemon juice
1 teaspoon Cinammon
1/4 teaspoon fine salt
1 package (2 leaves) frozen puff pastrythawed in the fridge the night before
For the egg wash:
1 large egg
1 large egg yolk
2 teaspoon milk
1 prize fine salt
3 tablespoon granulated sugar for dusting
For the glaze:
3/4 Cup powdered sugar
1 tablespoon milk
Note: Although this recipe has multiple steps, this dish is broken down into workable categories to help you plan your prep and cooking.
Prepare the transactions
Gather the ingredients.
Place a rack in the center of the oven and heat to 400 F. Line two large, rimmed baking sheets with parchment paper and set aside.
Peel and core the apples, then cut the flesh into 1/2-inch cubes.
Melt the butter in a large skillet over medium heat. Once it starts bubbling, add the diced apples and cook until soft, about 5 minutes.
Add brown sugar, granulated sugar, lemon juice, cinnamon and salt and mix. Reduce the heat to medium-low and continue cooking for an additional 5 minutes, until most of the juice is reduced and the apples are caramelized.
Remove the pan from the heat, place the apples in a bowl and allow to cool to room temperature. Once chilled, place in the fridge to chill (about 15 minutes).
While the apples are cooling, use a rolling pin to roll out a sheet of puff pastry into a 30cm x 30cm square, about 3mm thick.
Cut the puff pastry into 4 equal squares (each 15 x 15 cm). Place on one of the prepared baking sheets and refrigerate. Repeat the process with the other sheet of puff pastry.
Make the egg wash
Gather the ingredients.
Make the egg by whisking together the whole egg, yolk, milk and salt. Put aside.
Assemble the turnovers and bake
Take the first tray with the puff pastry squares and the apple filling out of the fridge.
Rotate each square 90 degrees so it now looks like a diamond. Using a pastry brush, apply some egg yolk to the bottom two edges of each diamond.
Add 2 to 3 tablespoons of filling to each dough.
Fold the top of the dough over the filling and press down to seal.
Finally, press the edges together with a fork. Repeat the process with the remaining puff pastry squares and the filling.
Brush the tops of each dumpling with the egg yolk, and then brush them with the egg yolk a second time.
Poke a few holes in the top with a fork or paring knife to allow steam to escape.
Sprinkle each batter with granulated sugar and bake until deep golden brown, about 20 minutes. While this batch is baking, prepare the second batch. Store the second batch in the refrigerator until ready to bake.
Make the glaze
Gather the ingredients.
Mix together the powdered sugar and milk until you get a thick and smooth batter.
Allow the dumplings to cool until just barely warm, and use a spoon to drizzle the glaze back and forth over each dough. Serve immediately.
- The absolute best way to thaw store-bought puff pastry is to thaw it in the refrigerator overnight. However, if you don't have time, you can let it thaw on the counter for about 30 minutes. Just check back regularly so it doesn't get too warm.
- Brushing the dumplings twice with egg yolk gives the finished pastry an appealing, deep golden color and shine.
- After baking, apple turnovers are best eaten the same day. Puff pastry does not keep very well as it will dissolve and become mushy. So only bake as much as you plan to eat and serve.
- The dumplings can be prepared ahead of time and frozen flat on a parchment-lined baking sheet for at least two hours before placing in a freezer bag. This way they keep their shape and don't stick together.
- To bake them from frozen, place on baking sheets, brush with egg yolk, dust with sugar and bake as directed, adding an additional 10 minutes or until golden brown and cooked through.
- I love using seasonal fruits like mixed berries, cherries, peaches etc.
- You can add chopped chocolate, Nutella, cookie butter, or nut butter and jam to the dumplings.
- I like to use Golden Delicious apples, but you can use Granny Smith or Honeycrisp apples too. Any vigorous apple with good taste and flavor will do; I just don't recommend Red Delicious apples.
How to create an apple sales form
If you want to make a more traditional chausson aux pommes Shape:
- Trace four 5 inch circles using a board as a guide.
- Place each circle on a floured work surface and use a rolling pin to gently stretch the circle up and down to form an oval.
- Brush the bottom half of the oval with egg, fill and seal as usual.
- Brush the top of each chausson aux pommes twice with egg yolk and place in the fridge for 10 minutes.
- Remove from the refrigerator and, without cutting through the dough and into the apple filling, score several lines along the curve of the dough with a paring knife, then bake as directed in the recipe above. It's important to score them after washing the eggs, otherwise the lines won't be visible.