Ultimate Recipe Swap: Applesauce Turnovers and Other Fruit Recipes

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Ultimate Recipe Swap

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 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
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. Pop over and check out some great recipes, some tips for buying fruit economically and a tutorial on how to cut a melon. If you’re just joining us, you might want to check out The Build a Frugal Pantry series from the beginning.

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

Next week’s theme: Vegetables

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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  1. I love your blog. I always find something of interest here. Thanks for putting the effort into it.

  2. My favorite “fruit” recipe from you has to be the Apple Slab Pie, but I’ll definitely be trying your turnover. I love freezing apple slices for all these yummies, but had never thought of buying in bulk until your post about buying the whole box of apples!

  3. One of my favorite things, next to chocolate, is baking with fruit. Thanks so much for bringing together yummy fruit desserts.

  4. Those apple turnovers look great. So many great recipes to explore this week!

  5. Just had to share my Banana Soup recipe! It great for kids!

  6. I’ve made a version of French Apple Turnovers before, too. Delicious! Your shortcut recipe is perfect for the busy cook! Have an awesome day!!!

  7. I’m not sure what a puff pastry is? I’d love to try these!

  8. The turnovers look fantastic! Thanks for the awesome recipes and tips!

  9. Hattie says

    The recipe below is a relatively new acquisition for me (I’ve only made it once) but it’s definitely a winner! Being preggo with baby #2, I have had cravings for fruity foods–especially lemon. So, I thought that I would give this recipe a try. It is so worth it, even if you don’t live in an area where you can acquire blueberries for a frugal price. (Here in northern Indiana, I go to a local u-pick blueberry farm every summer and pick a years worth of berries to freeze for less than $2/lb.) As a side note for any other fruity or lemony food lovers, the lemon-berry real fruit slush at Sonic is the BOMB! Especially during half-price happy hour (2-4p).:) Hope that someone else enjoys this recipe!

    Lemon Blueberry Bundt Cake

    3 C flour
    2 t baking powder
    1/2 t salt
    ½ C lemon juice
    1 t vanilla
    ½ C buttermilk
    2 sticks unsalted butter, at room temperature
    2 C sugar
    2 t grated lemon zest
    4 lg eggs
    2 C blueberries


    2 C powdered sugar
    1 T buttermilk
    2-4 T lemon juice

    Preheat oven to 350 degrees. Grease a 12-cup Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.

    Mix 3 C flour with baking powder and salt in a large bowl. In a small bowl, combine lemon juice, vanilla, and buttermilk.

    In a second large bowl, beat butter, sugar, and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about ¼ of flour mixture, followed by ¼ of buttermilk mixture, and stir just until mixed. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.

    Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on wire rack.

    Make glaze: Mix powdered sugar, buttermilk, and 2 T lemon juice in bowl until smooth. Glaze should be pourable; if it’s too thick, add lemon juice, 1 T at a time, until it reaches a pourable consistency. Pour half of glaze over warm cake, still in the pan. Remove cake from pan after cool, and pour the rest of the glaze over the inverted cake. Garnish with blueberries and lemon peel, if desired.

  10. Janel says

    I don’t know if we ever talked about this, but Chausson aux Pommes was my go-to pastry when I was in France. I could even buy them in the vending machine at the university. Ah, memories! I think I have a sheet of pastry in the freezer and some applesauce. I just might have to try it out. Thanks sis!

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