Chausson Aux Pommes (Apples Turnovers)

Doesn't it sound much fancier in French? Everything does.

I started thinking about apple turnovers last week, and couldn't stop, so I went hunting for a good recipe. I tend to think of recipes as guidelines only and rarely follow them to the letter. The good thing about that is they become MY recipes, and I can put them up here without getting arrested by the publishing police. Without further ado, here is my version of the recipe:

5-6 med. cooking apples, cored, peeled and cut into 1" pieces (I used Cortlands)
1/4 cup water
3 T sugar
3/4 t lemon juice
1 t cinnamon
1/2 t nutmeg
1 pkg puff pastry
1 egg beaten
confectioners sugar (optional)

Place apples in medium saucepan. Add water, sugar and lemon juice. Bring to a boil, stirring occasionally until sugar dissolves. Cover; reduce heat to medium-low and simmer until apples are very tender, stirring frequently, about 12 minutes. Remove from heat. Gently mash apples with a fork or potato masher until mixture is very soft but still chunky. Cool completely.

Preheat oven to 400 F. Position one rack in top third and one rack in bottom third of oven. Line two baking sheets with parchment paper.

Roll out pastry on lightly floured surface to 12 inches square. Cut into 9 squares. Place 1 generous tablespoon of filling in center of each square. Lightly brush edges of pastry with beaten egg. Fold over into triangles and pinch edges to seal. Lightly brush pastries with beaten egg. Place triangles on prepared baking sheets.

Bake turnovers until beginning to color, about 15 minutes. Switch baking sheets from top to bottom. Reduce oven to 350 F; continue baking until turnovers are firm and golden, 10 to 15 minutes. Sprinkle with confectioners sugar if desired. Serve warm.

Yum! They were so good. I made them last night and they're disappearing fast.