Apple Chaussons

The last course of a meal is arguably the most important. When choosing a dessert consider the season of the year. Here the warm apples and lemon juice gives these small Apple chaussons a truly wonderful flavour. See how its done at… !

Ingredients for 12 Chaussons:

  • 1 puff pastry sheet
  • 3 eating apples, peeled and thinly sliced
  • 1 Tbsp butter
  • 2 Tbsp golden caster sugar
  • 1 Tbsp lemon juice
  • 1 egg, beaten, to glaze

Place the apple slices into a saucepan with the butter and sugar. Cover and cook over a gentle heat for about 5 to 7 minutes until soft and tender. Add the lemon juice and leave to cool.

Roll our the pastry an a light floured surface to a thickness of 2mm and, using a cutter, stamp out 12 discs.

Spoon 1 Tbsp filling onto one  half of each disc. Brush the other half with a little cold water, fold over the filling and press the edges together to seal. Brush the pastry with the beaten egg and arrange on baking tray covered with parchment  paper. chill for 30 minutes.

Preheat the oven to 190°C ( 375°F) . Brush the pastries again with egg and using the point of a sharp knife, score a pattern into the pastry. Bake on the middle shelf for 25 minutes until well risen and golden brown. Let cool and serve at room temperature.

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