Chausson aux Pommes

Ingredients

• 2 cupsall-purpose flour
• 1/2 cupbutter — cold
• 1/2 cupsugar
• 3eggs
• 1 tspvanilla extract

Method

1. Begin by preparing the dough for the Chausson aux Pommes. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 cup of cold butter, cut into small cubes. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This ensures a flaky texture in the final pastry.
2. In a separate bowl, beat 2 eggs with 1/2 cup of sugar and 1 teaspoon of vanilla extract until well combined. Gradually add this mixture to the flour and butter, stirring with a wooden spoon until a dough forms. The dough should be smooth and slightly sticky, but not overly wet.
3. Turn the dough onto a lightly floured surface and knead gently for a minute or two until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
4. Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut the dough into circles using a 6-inch round cutter. These will form the base and top of your chaussons.
5. Place a spoonful of apple filling (prepared separately) onto one half of each dough circle, leaving a border around the edge. Fold the other half over the filling to form a semi-circle and press the edges together to seal. Crimp the edges with a fork for a decorative finish.
6. Transfer the chaussons to a baking sheet lined with parchment paper. Beat the remaining egg and brush it over the tops of the pastries for a golden finish. Use a sharp knife to make a small slit on the top of each chausson to allow steam to escape.
7. Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and the edges are crisp. The aroma of baked apples and buttery pastry will fill your kitchen, signaling they are ready.
8. Remove the chaussons from the oven and allow them to cool on a wire rack for at least 10 minutes. This cooling period helps the pastry to firm up, making it easier to handle and enhancing the texture.
9. Serve the Chausson aux Pommes warm, dusted with a light sprinkling of powdered sugar if desired. The contrast between the flaky crust and the tender apple filling is best enjoyed when the pastries are freshly baked.