Les meilleurs chaussons aux pommes
In France, chaussons aux pommes are little puff pastry parcels filled with apple compote. I don't like them because the puff pastry is usually dry. However, some bakeries make them with short crust pastry, which is what my dad and I prefer. Since it is so rare to find them like this, I decided I would make them myself.
Trust me, it's better like this.
Ingredients
A lot of apples
Some caster sugar
Vanilla pods
Method
Make the apple compote by cooking the chopped (and peeled and deseeded) apples in a big sauce pan with a little bit of sugar and the grain of the vanilla pods. The sugar and vanilla quantities are up to you. I add a bit of water too so that it doesn't stick to the pan. Cover, and let it cook until you have a compote texture and a nice golden colour. Let it cool down completely.
Roll out the dough and cut it into circles of 15(ish) cm diameter. Place some compote on the dough, then fold it over. Press the edges with a fork to shut it. You can brush the top with egg yolk or butter to make it shiny and pretty.
Bake at 200 degree for 20 minutes or until golden. Halfway through the baking, sprinkle the top with caster sugar.
Let it cool before eating as the compote will be boiling hot.
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