Ha Ha….got your attention, didn’t I? Well this is the translated version of the French Chaussons aux pommes.
Who doesn’t remember or even love Apple Turnovers, especially when your home is going to have friends and/or family staying over?
- 1 tbsp. butter
- 1 large Gala apple, peeled, cored and thinly sliced
- 1 tbsp. plus 1 tsp. sugar
- 1/4 tsp. ground cinnamon
- pinch of kosher salt
- 1 large egg
- 1 sheet puff pastry, thawed overnight in the refrigerator, cut into four equal rectangles
Preheat oven to 425 degrees.
In a frypan, melt the butter and add the apple slices, cooking until softened. Stir often so as not to burn (about 4 minutes). Sprinkle 1 tbsp. of the sugar, the cinnamon and salt over the apples, cooking a further minute. Remove from the heat.
In a bowl beat the egg with 2 tbsp. of water and lightly brush the edges of the pastry. Spread the cooked apples evenly over one half of the long side of the rectangle, but not over the border.
Press to seal the edges lightly and place on a parchment lined cookie sheet.
Brush the tops with the remaining egg wash and sprinkle each “slipper” with a 1/4 tsp. of the reamaining sugar.
Bake for about 15-18 minutes until golden and serve while still warm.
