Chaussons aux Pommes and the Plague of Saint-Calais
Introduction
The legend behind the origin of chaussons aux pommes, or French apple turnovers, begins in the 16th century in the town of Saint-Calais in France. At the time the area was ravaged by a plague epidemic in which many people died, and the town was in despair.
The chatelaine of Saint-Calais, the lady of the town, was deeply saddened by the suffering of her people. One day, on a walk through the town market she saw a group of children playing — laughing and having fun, despite the tragedy that surrounded them.
She was inspired by the children's resilience and decided to make a special pastry for them. She gathered flour, apples, and sugar, and went to the local bakery. With the help of the baker, she made a batch of delicious apple turnovers.
The turnovers were given to the children who were delighted. They ate them hungrily and happily. Soon, word spread of the chatelaine's kind gesture, and people from all over town came to the bakery to buy chaussons aux pommes.
The chaussons aux pommes became a symbol of hope and resilience for the people of Saint-Calais, helping to lift their spirits during a difficult time. And even after the plague epidemic passed, the chaussons aux pommes remained a popular pastry in the town.
Today, the town of Saint-Calais celebrates an annual Fete du Chaussons aux Pommes, a festival dedicated to the apple turnover which features a festive parade, live music, and of course, plenty of chaussons aux pommes to eat.
Chaussons aux Pommes and the Plague of Saint-Calais
Ingredients
For the Apple Filling
4 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
1/2 cup granulated sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
For the Chaussons aux Pommes
2 sheets of store-bought puff pastry (thawed if frozen)
1 egg, beaten (for egg wash)
1 tablespoon water
Instructions:
In a large skillet or saucepan, melt the butter over medium heat.
Add the diced apples and cook for about 5 minutes until they start to soften.
Stir in the granulated sugar, ground cinnamon, ground nutmeg, and a pinch of salt.
Continue to cook the apples for another 5-7 minutes, or until they are tender and caramelized.
Remove from heat and stir in the lemon juice and vanilla extract. Allow the filling to cool completely.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out one sheet of puff pastry on a lightly floured surface to about 1/8-inch thickness.
Cut it into a large circle or square, approximately 10-12 inches in diameter.
Place the pastry circle or square onto the prepared baking sheet.
Spoon the cooled apple filling onto the center of the pastry, leaving about 1 inch of border around the edges.
In a small bowl, whisk together the beaten egg and water. and brush along the border.
Roll out the second sheet of puff pastry to the same size as the first one.
Gently place it on top of the apple filling, aligning the edges with the bottom pastry and press down to seal.
Brush the top of the pastry with the egg wash. Add decorative strips or pastry cut-outs if desired.
Place the pastry in the preheated oven and bake for 20-25 minutes, or until they are puffed and golden brown.
Additional Reading
