Apple Turnovers (French Chaussons aux Pommes)

Apple turnovers, or chaussons aux pommes as they are called in France, are a classic French pastry. They are easy to prepare if you happen to have some puff pastry and a couple of apples. When you get the craving, all you need to do is to fill the puff pastry with some apple compôte or apple sauce before baking it. They make a nice Sunday breakfast or brunch. You can make these in advance, as they can be frozen before baking so that you only have to pop them in the oven when you get up. I would definitely recommend that you make your own apple compôte rather than buying it ready made. Not only will it taste better and you can flavour it as you wish (for me with lots of cinnamon), but store bought apple compôtes tend to be more liquid and will potentially leak out of the apple turnover during baking.

Filling:
¾ lb Granny Smith apples
¾ lb Golden Delicious apples
¼ cup water
3 Tbsp. sugar
¾ tsp. lemon juice, freshly squeezed

Pastry:
1 (14-16 oz) pkg all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed
1 egg, beaten to blend, for glaze
superfine sugar

For the Filling:
Peel, core, and cut apples into 1" pieces (about 4 cups). Place apples in medium saucepan; add ¼ cup water, 3 Tbsp. sugar, and lemon juice. Bring to boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with fork or potato masher until mixture is very soft but still chunky. Cool completely.

Make-Ahead: Filling can be made 2 days ahead. Cover and refrigerate.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F (200°C/180°C fan, Gas Mark 6). Line 2 baking sheets with parchment paper.

For the Pastry:
If using 14 oz pkg (1 sheet), roll out pastry on lightly floured surface to 15" square. If using 16 oz pkg (2 sheets), stack sheets together and roll out on lightly floured surface to 15" square. Cut pastry into nine 5" squares. Place 1 generous Tbsp. filling in center of each of 8 squares (reserve remaining square for another use). Lightly brush edges of 1 pastry with beaten egg. Fold half of pastry square over filling, forming triangle. Press and pinch pastry edges with fingertips to seal tightly. Lightly brush pastry with beaten egg. Sprinkle lightly with superfine sugar, if desired. Repeat with remaining squares. Using thin, sharp knife, make 3 small slits on top of each triangle to allow steam to escape. Place triangles on prepared baking sheets. Refrigerate until firm, about 15 minutes.

Bake turnovers until beginning to colour, about 15 minutes. Reverse baking sheets from top to bottom. Reduce oven temperature to 350°F; continue baking until turnovers are firm and golden, 10-15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature.

Makes 8 servings.