Rough Puff Pastry Part Deux: Chausson aux Pommes or Apple Turnovers

This morning, I pulled out some of the rough puff pastry I made yesterday and set out on another adventure for breakfast.  Again,this recipe is  taken from Edd Kimber’s book, “Patisserie Made Simple.” Here is a brief slideshow on how to assemble apple turnovers.  One thing I modified was to glaze the turnovers with a beaten egg rather than water as suggested.

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