This week we are making apple slippers or as they are called in French, chausson aux pommes. The reason that they are called this is because their shape resembles that of a slipper.
These flaky pastry apple delights are a favourite of French children and are often eaten at goûter, the 4pm snack that is traditional in France.
1 Tbs. unsalted butter
1 large sweet apple, such as Gala - peeled, cored, and thinly sliced
1 Tbs. plus 1 tsp. granulated sugar
1/4 tsp. ground cinnamon
1 large egg
1 sheet frozen puff pastry - thawed overnight in the refrigerator and cut into four equal rectangles
1. Position a rack in the center of the oven and heat the oven to 190°C/425°F.
2. Melt the butter in a large frying pan over a medium heat.
3. Add the apple slices and cook, stirring often, until softened, about 4 minutes.
4. Sprinkle 1 Tbs. of the sugar, the cinnamon, and 1/4 tsp. salt over the apples; cook, stirring often, for 1 minute more.
5. Remove from the heat.
6. In a small bowl, beat the egg with 2 Tbs. of water.
7. Lightly brush the edges of each pastry rectangle with some of the egg wash. Spread the cooked apples and any juice over half of the long side of each rectangle, but not over the egg wash border.
8. Fold the pastry half without apples over the side with apples, long side to long side. Press to seal the edges tightly and transfer to a large rimmed baking sheet.
9. Brush the tops with some of the remaining egg wash and sprinkle each with 1/4 tsp. of the remaining sugar.
10. Bake until puffed and golden, about 16 minutes. Serve warm.
Bon appétit a tous, Leeann x