Chaussons aux pommes just might be my favorite French treat for breakfast (or any time of day). They are essentially a French apple turnover – a delightful apple hand pie with buttery, flaky, melt-in-your-mouth puff pastry that is best served slightly warm.

They’re one of Francois’ favorite things to get from a boulangerie. For him, chaussons aux pommes are a sort of test of how good the bakery is (along with a baguette tradition test, bien sur!). 

These are also one of those wonderful treats that feel fancy but are actually quite simple to make. They would be a gorgeous Thanksgiving breakfast idea or the perfect start to any cool fall morning. You can make them with pre-made puff pastry for extra ease, but making your own is surprisingly easy (check out this IGTV video I did on the process) – and that’s what I’ll walk you through in today’s post.

Ready to make this chaussons aux pommes recipe for yourself? Let’s get baking!

What Are Chaussons Aux Pommes?

Chaussons aux pommes are the French answer to apple turnovers: flaky, buttery little pockets of pure comfort. Each one is made with delicate layers of puff pastry (or sometimes croissant dough, depending on the bakery) wrapped lovingly around a cozy apple filling.

The inside is simple but irresistible: tender apples cooked down with butter, sugar, and a hint of cinnamon. Once baked, the pastry turns beautifully crisp and golden with the soft, fragrant filling inside.

Enjoy them warm from the oven or at room temperature with your morning coffee or afternoon tea. Truthfully, there’s never a bad time for a chausson aux pommes. They’re one of those classic French pastries that make even the most ordinary day feel a little more très chic.

The Origins of Chaussons Aux Pommes

The story of chaussons aux pommes goes way back. These golden apple turnovers are said to have originated in the town of Saint-Calais in the Loire region of France. There are a number of different stories about how they first came to be. Some say they were created to celebrate the end of the plague in the 16th century. Others say they were first made during the epidemic, after flour and apples were distributed to the town’s poor. 

In both tellings, the townsfolk wrapped sweet, stewed apples inside pastry “slippers” (chaussons literally means “slippers” in French!) and shared them as a symbol of comfort and new beginnings.

Over time, the chausson evolved alongside other French pastries, taking its place next to croissants and pains au chocolat in every good boulangerie. Today, it’s still a beloved classic. One bite, and you can almost imagine strolling down a cobblestone street in the early morning, the scent of butter and apples wafting from a nearby bakery.

Ingredients for Chaussons Aux Pommes

This French apple recipe uses a few basic ingredients that you probably already have in your kitchen right now. You’ll only need:

• Butter: Large chunks of cold butter are a key ingredient in this recipe’s puff pastry outer layer. It’s what allows the layers of puff pastry to rise into their signature “puffed” up state.
• Flour: This is the other key ingredient for the puff pastry dough. You can use all-purpose flour for this recipe. If you’re baking in France or need help determining the difference between French vs American flour, review our guides.
• Cold Water: This is the final ingredient for the puff pastry. You’ll add cold water to the butter and flour mixture, gently combining just a bit at a time.
• Apples: Of course we can’t have French apple turnovers without apples! You can use your favorite apple variety and prepare them peeled or unpeeled.
• Sugar: Any kind of sugar will do for this dish – white, brown and even coconut sugar.
• Cinnamon: This sweet spice adds a lovely depth of flavor to the otherwise simple chaussons aux pommes and makes them taste like the ultimate fall treat.
• Egg: Adding an egg wash to the turnovers before they bake will help them turn a gorgeous golden brown in the oven.

Can I use store-bought puff pastry for apple turnovers?

Yes, you absolutely can. Just make sure you look for a butter-only puff pastry if you can find one. This will give you the best, most authentic chaussons aux pommes with store-bought dough.

What is the best apple for chaussons aux pommes?

You can really use any apple you like or can easily find at your grocery store. In my experience, 

Braeburn, Pink Lady and Gala apples will keep their shape as they cook, while Golden Delicious and McIntosh cook down. I like to use a mixture of these different types for the best consistency. 

How to Make Chaussons Aux Pommes At Home

Making this dish can be a little time-consuming, but it’s actually very easy. It’s the perfect weekend activity, if you ask me! The process starts with making the puff pastry.

How to Make Homemade Puff Pastry

The key to making successful puff pastry comes down to one thing: keeping large chunks of butter in your final dough. This means keeping your dough cold throughout the process and following these instructions carefully.

You can also watch along as I make puff pastry in this IGTV recording I did several years ago.

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Step One: Cut a stick of butter into large, tablespoon-sized chunks. Toss these chunks with the flour in a big bowl and use your thumbs to break the butter in half. Leave it in big pieces! This should not take more than 30 seconds.

Step Two: Start adding cold water to the bowl – just a tablespoon at a time. Gently toss with the flour and butter after each addition. Once it starts to come together (usually after the 4th or 5th tablespoon), start scrunching the dough together to see if it holds in a ball. Continue adding water slowly until all the flour is incorporated.

Step Three: For best results, wrap the dough in plastic wrap and put it in the fridge to chill before continuing. If you’re not in a rush, it’s also a good idea to chill the dough in between folds.

Step Four: Now it’s time to fold the dough to create layers. Roll the dough into a long rectangle about the length of your rolling pin. You’re going to make three unique folds with the dough.

• First Fold: Start with a single or simple fold. The dough is folded like a letter to put in an envelope.
• Second Fold: Turn the dough to be a long rectangle again, roll it out and then do a double or book fold. Fold the ends of the dough to meet in the middle and then fold again on top of itself.
• Third Fold: Do this folding process one more time to complete the three folds, rolling the dough out between each fold.

Step Five: Chill your folded dough before baking.

How to Make the Apple Filling:

You can’t have chaussons aux pommes without the pommes (the French word for apples!). Luckily, making the apple filling for these turnovers is super simple.

Step One: Place all of the ingredients for the apple compote in a small saucepan. Cover and cook for 15-20 minutes on low heat, stirring occasionally. For the last 5 minutes, remove the lid so some of the water evaporates.

Step Two: Puree half of the apple mixture with a blender, immersion blender or potato masher. Return all of the apples to the heat and cook, stirring, for about 5 more minutes. The compote should become thicker and look more like a paste.

Step Three: Transfer the apple filling to a container and cool completely. You can do this in the fridge for about 30 minutes or in the freezer for 10-15 minutes.

Assembling Chaussons Aux Pommes

Step One: I like to use a bowl or small plate to cut out the dough for each turnover. You want to create dough circles that are about 5.5 inches in diameter. You can make these smaller or larger if you prefer, but you’ll have to adjust your cooking time.

Step Two: Roll out the puff pastry on a floured surface until it’s about 3-4mm thick. You may need to re-roll the dough a few times in between cuts to use it all up.

Step Three: Place your cutter on top of the dough and use a butter knife or the dull side of a paring knife to cut around the edge. Set the circles of dough on a parchment- or silpat-lined baking sheet.

Step Four: Place a mounded tablespoon or two of apple compote in the center of the dough circle. Make sure there’s not a lot of liquid in the compote and use a strainer if needed. Brush water on the exposed dough around the filling and fold the dough over in half like a half-moon. Press around the edges to close.

Step Five: Turn over each chausson and then beat together an egg in a small bowl and brush this on the top and on the folded back side. Avoid putting any egg on the cut edges. Chill in the freezer or fridge for 10-20 minutes before baking. 

Step Six: Apply another layer of egg wash and then score the tops of each chausson (if you want) and make a hole somewhere on top to release steam. You can keep your scores simple or make a design – totally up to you! 

Step Seven: Bake the turnovers in a standard oven at 400F/200F for 10 minutes and then 375F/190C for 20 minutes.

Storing Chaussons Aux Pommes

If you’re lucky enough to have leftovers (a rare event, truly!), chaussons aux pommes keep beautifully for a day or two. Store them at room temperature in an airtight container so the pastry stays crisp and buttery. After about two days, they start to soften a bit. They’re still delicious, just a little less flaky.

To bring them back to life, simply pop them in a 350°F (175°C) oven for about 5 minutes to re-crisp the layers. You can also freeze baked chaussons once they’ve cooled completely. When you’re ready to enjoy, warm them straight from frozen in the oven until golden and fragrant again and voilà – freshly baked bliss, all over again.

Make This Chaussons Aux Pommes Recipe At Home

Ready to try these French apple turnovers for yourself? Explore the detailed ingredient list and full step-by-step recipe below and then get baking! Be sure to tag me on Instagram and TikTok once you make them – I love to see how your baking adventures turn out!