Fabulously French, these apple turnovers marry two fall favorites—apples and spice—in a beautifully buttery pocket of Rough Puff Pastry.Quatre Épices Spice Mix (quatre épices is French for “four spices”) is added to the Apple Filling for a peppery sweet bite, complementing the fresh, tangy flavor of Granny Smith apple and bright notes of orange.Chaussons aux Pommes Print Recipe Pin Recipe Makes 15 pastries Ingredients  Rough Puff Pastry (recipe follows)2 large egg yolks (37 grams)3 tablespoons (45 grams) water, dividedApple Filling (recipe follows)2 tablespoons (24 grams) granulated sugar InstructionsPreheat oven to 400°F (200°C).

Line a baking sheet with parchment paper.On a lightly floured surface, roll Rough Puff Pastry into a 21×13-inch rectangle (about ⅛ inch thick).Using a 4-inch fluted round cutter, cut out 15 circles, making sure to cut closely to previous cut.Discard scraps.

Gently roll and stretch circles into 5½×4-inch ovals.Place on prepared pan.(Cover first layer with parchment paper, and stack a second layer on top; no need to use a second pan.) Freeze until dough is firm, about 5 minutes.In a small bowl, whisk together egg yolks and 1 tablespoon (15 grams) water.

Brush ovals with egg wash.Divide Apple Filling (about 1 tablespoon or 19 grams each)

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