Apple or Jam Turnovers — Chaussons
Baked puff pastry parcels filled with jam or sweet apple filling, folded into half-moons and baked.
Ingredients
puff pastry dough
12 oz (360 g)
jam (or use apple filling)
4 oz (120 g)
apples (or use jam)
6 oz (180 g)
sugar (for apple filling)
1 oz (30 g)
Instructions
1
Roll out the dough
Roll out the puff pastry to 1/10 inch (2.5 mm) thick, then use a 4-inch fluted cutter to cut out rounds.
2
Shape the rounds
Use a rolling pin to stretch each round into an oval, keeping the center thin and the edges slightly thicker.
3
Fill and seal
Spoon some jam or sugared apples into the center, brush the edges with egg wash or water, then fold in half and press to seal.
4
Decorate
Brush the tops with egg white or water, then dip in fine granulated sugar.
5
Bake
Let rest for 30 minutes, then bake in a 420°F (215°C) oven until golden brown and crisp.
