Chausson pastry apple with crumble

Chausson pastry

There are countless recipes for apple pies. Most of them are passed on from generation to generation within the same family. But why always cook the same thing when the world of gastronomy offers such an incredible variety of recipes? The following apple pie consists of small turnovers filled with pieces of cinnamon apples and crumbles. A very simple recipe that is ready in no time.

The ingredients to prepare Chausson pastry

For the dough:

500 g flour
250 ml of milk
7 g dry yeast
40 g butter
15 g vegetable oil
70 g sugar
1/2 tsp. to c. salt
1 egg
For the crumble:

120 g butter
200 g sugar
150 g flour
For garnish :

5 apples
30 g butter
1 C. to c. cinnamon
As well :

1 small egg
Flat, diameter: 30-35 cm
In the kitchen!

how to prepare the recipe Chausson pastry

1) First, prepare the dough. Dissolve the sugar and salt in the hot milk. Mix the yeast and flour on the work surface, form a hollow in the middle of the mixture and pour the milk. Melt the butter that you add accompanied by an egg. Knead it all. If the dough is too runny, add a little more flour. If it is too dry, add milk. Then add the oil and knead the dough more. Grease a salad bowl with oil, put the dough inside and cover it. Let stand between 1 hour and 1 hour 30 minutes.

2) Peel the apples and cut them into small cubes. Fry the apple cubes with butter in a pan for 3 to 5 minutes. Add cinnamon at the end.

3) Now prepare the crumble. Just mix the flour with the sugar and the butter.

4) Divide the dough into 7 to 8 equal pieces that you spread one by one to form a circle. The diameter of the dough circles should be slightly smaller than the diameter of the mould.

5) Apply crumbs to the bottom of all dough circles. Make sure you have about half of the crumble left at the end (after sprinkling all the circles). You will need it again in steps 6 and 10.

6) Fold over the circles and sprinkle them with crumble again.

7) Place the cooked apple cubes on the semicircles, on the sides, as shown below.

8) Roll the dough from both ends to form turnovers.

9) Repeat the steps with the other circles of dough and place the double turnovers in a baking pan in the round.

10) Spread the beaten egg and the rest of the crumble on the surface of the cake. Place the mould in the oven at 180 ° C for 45 minutes, at fan heat.

Of course, the basic recipe can be adapted to other types of fruit: try it with plums or peaches, depending on the season. A delicious cake that will give a special touch to your Sunday afternoon snack.

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