Few things rival the simple pleasure of biting into a warm apple turnover â the crackle of golden puff pastry giving way to soft, spiced compote is pure magic. With this recipe, we lean into the French tradition using inverted puff pastry, a method that delivers an exceptionally light, crisp result, worthy of the finest pĂątisserie.
The Art of the Pastry
We start with a classic inverted puff pastry, where the butter encases the dough, rather than the other way around. This technique, while more delicate, creates intense flakiness. The pastry is built in two parts:
- Beurre maniĂ© â a pliable butter-flour mix
- DĂ©trempe â a moistened flour dough that provides structure
Together, they form the hundreds of buttery layers we expect in a truly perfect chausson.
Filling the Heart of the Turnover
The filling is simple and honest: a generous scoop of apple compote, smooth yet flavorful, rich with the natural sweetness of slow-cooked apples. You can add a hint of vanilla, lemon zest, or cinnamon â though even plain, the purity of the fruit shines through beautifully.
Assembly & Shaping
Once your dough is chilled and rolled, use a fluted round cutter (13 cm Ă) to stamp out your pastry circles. A spoonful of compote is placed at the center, then the dough is folded into a half-moon and sealed with care â either with a fork or a delicate twist of the fingers.
A light egg wash gives that golden sheen, and once baked, the turnovers are brushed with a simple syrup glaze for shine and a whisper of sweetness.
The Final Touch
Serve these warm or at room temperature, ideally the day theyâre baked. The result? Crisp, glossy pastries with tender apple hearts â a perfect companion to a cup of tea, or a beautiful ending to a cozy brunch.
Apple Turnovers â Flaky and Golden
Yield: 5 to 6 turnovers
Prep time: 2 h 30
Chill time: 2 h 30
Baking time: 30 minutes
Storage: Best consumed within 24 hours
Tools Required
- Dough scraper
- Rolling pin
- 13 cm fluted round cutter
- Pastry brush
Ingredients
Filling
- 500 g apple compote
Inverted Puff Pastry
Beurre manié:
- 200 g butter
- 100 g flour
DĂ©trempe:
- 150 g flour
- 5 g salt
- 87 g water
Egg Wash
- 50 g whole egg
- 40 g egg yolks
- 50 g milk
Syrup (for finishing)
- 30 g water
- 30 g sugar
Technique Focus: Inverted Puff Pastry (Feuilletage Inversé)
Unlike traditional puff pastry where the butter is enclosed inside the dough, inverted puff pastry reverses the roles: the dough is wrapped inside a layer of butter. This method is more delicate to handle but yields an incredibly light, flaky, and crisp result â perfect for refined viennoiseries like chaussons aux pommes.
Step-by-Step Overview
1. Prepare the Beurre Manié
Mix 200 g of butter with 100 g of flour until smooth and pliable. Shape into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Make the DĂ©trempe
Separately, combine 150 g of flour, 5 g of salt, and 87 g of water to form a soft dough. Knead gently, wrap, and chill for 30 minutes.
3. Enclose the DĂ©trempe
Roll out the beurre manié into a large rectangle. Place the détrempe in the center and fold the butter over it like an envelope to encase it completely.
4. Laminate the Dough
Roll out the dough gently into a long rectangle, then perform a double fold (book fold). Chill for 30 minutes. Repeat the process for a total of 4 turns (alternating single and double folds as desired), resting the dough between each fold to keep the butter cold and layers distinct.
5. Rest Before Use
Wrap the dough well and refrigerate for at least 2 hours (or overnight) before rolling and shaping
Step-by-Step â Shaping the Turnovers
1. Prepare the puff pastry
Begin by making your inverted puff pastry (see full recipe on p. 72). Once rested and ready, roll out the dough on a lightly floured surface until itâs about 3 mm thick â just enough to be pliable, but still rich with layers.
2. Cut the pastry
Using a fluted round cutter about 13 cm in diameter, cut out 5 to 6 discs of pastry. Work efficiently to keep the dough cool and avoid over-handling.
3. Fill with apple compote
Place a generous spoonful â around 70 to 80 g â of smooth apple compote in the center of each circle. The filling should be thick and not too watery, so it stays contained during baking.
4. Fold and seal
Carefully fold the dough over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork or twist slightly for a more traditional chausson look. Make sure the edges are tightly sealed to prevent leakage in the oven.
Baking & Finishing â The Final Flourish
5. Chill and egg wash
Place the sealed turnovers onto a parchment-lined baking tray. Brush the tops gently with your egg wash (a mix of egg, yolks, and milk), then refrigerate them for 30 minutes. This helps the dough relax and hold its shape during baking.
6. Second egg wash and scoring
Once chilled, give the turnovers a second coat of egg wash to ensure a deep golden sheen. Then, using the tip of a sharp knife, score the tops with a curved or radiating pattern â a classic chausson touch that adds visual elegance. Don’t forget to pierce each turnover 5 to 6 times with the tip of a knife or skewer. These small vents allow steam to escape and prevent puffing or bursting in the oven.
7. Bake to golden perfection
Preheat your oven to 210°C (410°F). Bake the turnovers for 10 to 12 minutes at this high temperature to encourage lift and flakiness. Then reduce the oven to 190°C (375°F) and continue baking for another 15 to 20 minutes, or until the pastries are richly golden and crisp.
8. Glaze and shine
While still hot from the oven, brush the turnovers lightly with a warm sugar syrup (equal parts water and sugar, simmered together). This final step gives a glossy finish and seals in a bit of extra moisture and sweetness.
Final Thoughts â A Turnover Worth the Time
Apple turnovers are more than a treat â theyâre a small celebration of time, technique, and tradition. From the delicate folds of the inverted puff pastry to the warm heart of velvety apple compote, each step builds toward a pastry thatâs both rustic and refined.
Whether you serve them warm with a swirl of crĂšme fraĂźche or tuck them into a picnic basket for a golden surprise, these chaussons aux pommes embody the charm of French baking at its finest. Take your time, trust the process, and enjoy the buttery reward
Q&A â Apple Turnovers, Your Questions Answered
Q: Can I use store-bought puff pastry instead of making inverted puff pastry?
A: Absolutely! While homemade inverted puff pastry offers superior flakiness and flavor, high-quality store-bought puff pastry is a great shortcut for busy days. Just make sure itâs made with real butter for the best results.
Q: How do I keep the turnovers from leaking in the oven?
A: Make sure the edges are well sealed â use a fork to press them down or twist slightly by hand. Also, avoid overfilling with compote, and always chill the turnovers before baking to help them hold their shape.
Q: Can I freeze the turnovers?
A: Yes! You can freeze them unbaked. Just shape and seal them, skip the egg wash, and freeze on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Q: What other fillings can I try?
A: Pear, apricot, cherry, or even frangipane work beautifully. Just make sure the filling isnât too wet, or it may affect the pastry texture.