Celebrate the golden embrace of harvest season with Chaussons aux Pommes, a beloved French pastry that turns simple ingredients into something truly special. These flaky apple turnovers are filled with tender, slow-cooked apples delicately spiced with Maison Gabrielle’s ultra finely ground cinnamon — a warm, aromatic spice that brings depth, comfort, and unmistakable charm to every bite.

The apples are gently stewed until soft and silky, then folded into buttery puff pastry that bakes to crisp, golden perfection. The cinnamon, rich and fragrant, infuses the filling with cozy warmth — not overpowering, but layered and elegant. It’s the kind of pastry that evokes home kitchens, countryside mornings, and the soft hush of fall leaves underfoot.

Enjoy fresh from the oven, dusted lightly with sugar or served alongside a dollop of crème fraîche. Whether for breakfast, an afternoon goûter, or a refined dessert, Chaussons aux Pommes with Maison Gabrielle’s cinnamon are a true expression of seasonal indulgence — rustic, aromatic, and made to be savored.

INGREDIENTS:

Puff Pastry | Store bought or home made (Find homemade recipe below)

• 11 tbsp (150g) chilled unsalted butter, cut in big cubes
• 1 1/4 cup (150g) flour
• 7-8 tbsp cold water
  

Apple Filling

• 2-3 apples (see note in description above), in small cubes
• 1 tsp Maison Gabrielle’s Ground Cinnamon
• 1 tbsp white sugar
• 1 tbsp brown sugar or St
• 1/4 cup water (60 ml)
• 1 tbsp butter
  

Egg Wash

• 1 Egg Yolk
• Splash of Milk
• Pinch of salt
• Big pinch of sugar
  

DIRECTIONS:

Making the puff pastry

1. In a large bowl, toss cold butter cubes with flour. Gently press some butter into the flour, leaving big pieces — they’ll create the flakiest layers.
2. Add ice water, one tablespoon at a time, tossing gently. After about 5 tablespoons, start gathering the dough into a ball. Add a little more water only if needed. The dough should just come together without being sticky. then wrap and chill the dough for about 20-30 minutes.
3. Roll into a long rectangle. Fold like a letter. Turn, roll out again, and fold like a book (ends to center, then fold in half). Repeat the rolling and folding until you’ve done five folds total, chilling if needed between folds.
4. Chill the finished dough before using. Voilà — buttery, beautiful puff pastry.
   

Step 2. Making the Apple Filling

1. Place all the ingredients in a small saucepan. Cover and cook gently over low heat for 15–20 minutes, stirring occasionally. Add a splash of water if needed. Uncover for the final 5 minutes to let the mixture thicken.
2. Lightly blend or mash half the mixture until smooth, then stir it back in.
3. Cook for a few more minutes until rich and jammy.
4. Transfer to a container and cool completely — 10 minutes in the freezer or 30 minutes in the refrigerator.
   

Step 3. Baking the Chaussons Aux Pommes

1. Pre-heat oven to 375F/190C
2. On a lightly floured surface, roll the puff pastry to 3–4mm thickness — smooth and even. Use a small plate (about 5.5 inches) to guide you, and cut soft circles with a butter knife. Re-roll as needed.
3. Place the rounds on a lined baking sheet. Add a generous spoonful of apple compote to the center, ensuring it’s not too liquidy. Lightly brush the edges with water, fold into a half-moon, and seal gently.
4. Turn each chausson over. Brush with the egg wash - keeping the edges clean.
5. Chill in the fridge or freezer for 10–20 minutes.
6. Bake for 10 minutes at 375F/190C
7. Then continue baking for another 20 minutes at 355F/180C - Remove from oven and let cool.
   

Bon Appétit!

-La Famille Maison Gabrielle