Skip to main content

French Food Friday....Chausson aux Pommes

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


  1. So happy to see that there is very little sugar in this recipe.
    They look delicious.

  2. Those look very yummy! Might have to try your recipe.

  3. You are killing me, Leeann! So fabulous. You always have recipes I can't resist.
    So...I will get some puff pastry and join you!
    Happy Friday.

  4. I have to admit that I eat these every week.
    We have this lovely little patisserie, Le'pi in Buenos Aires and the brothers with their machinery/ovens from France, came here and bake these amazing french goodies.
    We go there every week and stock up. :)

  5. Sigh.. How wonderful those look and i'm sure must taste. Apple pie is one of my fav desserts, and these of course, look as yummy, and more fun because they're tarts! :)


Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.

By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.

Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream


1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....

About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…