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Ultimate Recipe Swap: Applesauce Turnovers and Other Fruit Recipes

Posted By Jessica Fisher On April 28, 2010 @ 7:34 pm In Good Eats,URS | 10 Comments

Ultimate Recipe Swap [4]

When I was a young college student living in France, two of my favorite “breakfasts” were actually pastries: un pain au chocolat (a chocolate croissant) and un chausson aux pommes (something like an applesauce turnover).

Upon my return to the States, I searched high and low for a “real French bakery.” That was hard to come by, even in Santa Barbara back in 1993. Nowadays, I am pleased to say that many kind French bakers have emigrated and share their gifts. There’s one right down the street from our house!

However, I can’t really afford to visit my local French bakery all that often. So, I’ve come up with my own approximations. I am in no way claiming these to be authentic. In fact, I’m reading a book about the Cordon Bleu right now and I’m sure that les patissiers (pastry chefs) would take exception to some of my methods and short cuts. But, as a busy mom, I’m okay with that.

A girl’s gotta do what a girl’s gotta do.

Chocolate Butterhorns [5] are my cheat at pain au chocolat, and today I share my wanna-be chausson aux pommes.

This is really a non-recipe, it’s so easy. And no, generally speaking, cinnamon is not a French addition. But we really liked it this way. You could also brush the top with cream and sprinkle with regular or cinnamon sugar.

Chausson aux Pommes, a la FishMama

1 piece of frozen puff-pastry
1 cup applesauce [9]
2 Tablespoons cinnamon sugar

Preheat oven to 400 °. Line a cookie sheet with parchment or a silpat mat. According to package directions, allow the puff-pastry to thaw slightly, about 30 minutes at room temperature. Unfold on a lightly floured surface and roll out just slightly. Spoon applesauce across one half of puff-pastry, leaving a 1/2 to 1 inch border around the sides. Sprinkle cinnamon sugar over the surface of the applesauce. Fold over other half of dough and pinch the edges to seal. Cut one or two slits in the top to allow steam to escape. Bake for about 20 minutes until pastry is light brown and filling bubbles. Serve warm.

This week it’s all about Fruit over at Good Cheap Eats [10]. Pop over and check out some great recipes [11], some tips for buying fruit economically [12] and a tutorial on how to cut a melon [13]. If you’re just joining us, you might want to check out The Build a Frugal Pantry series [14] from the beginning.

And as always, share your favorite recipe with us today. The theme is, of course, Fruit.

Next week’s theme: Vegetables

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[4] Image: http://lifeasmom.com/2010/01/vegetables-for-a-healthier-you-an-ultimate-recipe-swap.html/urs

[5] Chocolate Butterhorns: http://lifeasmom.com/2010/04/chocolate-butterhorns-perfect-for-freezing-perfect-for-anytime.html

[6] Image: http://lifeasmom.com/wp-content/uploads/2010/04/Chausson-au-pomme-3.jpg

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[8] Image: http://lifeasmom.com/wp-content/uploads/2010/04/Chausson-au-pomme.jpg

[9] applesauce: http://www.goodcheapeats.com/2010/02/crockpot-applesauce.html

[10] Good Cheap Eats: http://goodcheapeats.com

[11] some great recipes: http://www.goodcheapeats.com/2010/04/what-can-you-make-with-fruit.html

[12] some tips for buying fruit economically: http://www.goodcheapeats.com/2010/04/build-frugal-pantry-with-fruit.html

[13] a tutorial on how to cut a melon: http://www.goodcheapeats.com/2010/04/how-to-cut-melon.html

[14] The Build a Frugal Pantry series: http://www.goodcheapeats.com/2010/02/build-frugal-pantry.html

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