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Pâte feuilletée - Puff pastry dough - Chaussons aux pommes - Apple turnovers

Fourth generation boulanger (baker), celebrated author and French Cuisine TV star Gontran Cherrier will share with you the art of viennoiserie, those irresistible bakery products based on fine French pastry.


  • Détrempe (waterlogged dough)

  • 500g ‘type 55’ flour

  • 225g very cold water

  • 60g melted butter that has been cooled

  • 12g salt

  • Turning Butter for the puff pastry

  • 375 g butter

  • Filling and decoration

  • apple compote

  • sugarcane syrup

  • 1 egg


  • 1.

    Knead all of the détrempe ingredients in the food processor with a dough hook.

  • 2.

    Form into a ball, cut a cross into the top of the dough half way down. Wrap in plastic film and refrigerate for one hour.

  • 3.

    Roll out the dough into a star shape. Tap the butter into a square with a rolling pin (sandwiched between two sheets of baking paper). Place the butter into the centre of the dough and cover with the edges of the dough. The dough needs to completely envelop the butter.

  • 4.

    Roll out the dough into a rectangle of 15cm in length with a thickness of 1cm.

  • 5.

    Fold the dough into three layers, stretch and repeat the process once more.

  • 6.

    Refrigerate the dough for 30 minutes and repeat the process twice more, making sure you always work with cold dough.

  • 7.

    After the last turn refrigerate the dough for one hour. Roll the dough to a thickness of 5cm and cut into round disks of 10cm in diameter. Gently place the rolling pin into the centre of the discs only to shape into an oval shape without touching the sides.

  • 8.

    Place onto a baking sheet covered with baking paper.

  • 9.

    Wet the outside edges of the pastry with some water, place one tbsp of apple compote in the centre and close the apple turnover, gently pressing with your fingers.

  • 10.

    Break an egg into a small bowl, add a pinch of salt and beat. Brush them with the egg mixture, place on a baking sheet lined with baking paper, cover with plastic film and refrigerate overnight.

  • 11.

    The following morning brush them again with the beaten egg, then score the edges with a knife and bake in a pre-heated oven at 210° C for approximately 25 minutes.

  • 12.

    As soon as you have taken them out of the oven and while still hot brush with a sugar syrup.

  • 13.

    Let cool.

  • 14.


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