Chausson aux Pommes: Traditional French baked apple turnover

Preheat your oven to 200°C. Peel, core, and dice the apples into small cubes.

In a saucepan, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and lemon juice. Cook for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Let cool completely.

Roll out the puff pastry slightly on a lightly floured surface, then cut it into 2 equal squares (or large rectangles, depending on your desired shape).

Place a generous spoonful of the cooled apple filling onto one half of each pastry square, leaving a small border.

Fold the other half of the pastry over the filling to form a large triangle or a half-moon. Press the edges firmly to seal, then crimp with a fork.

In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of each chausson generously with the egg wash. You can also make 2-3 small slits on top of each chausson for steam to escape.

Transfer the chaussons to a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until deeply golden brown and puffed.

Let them cool slightly on a wire rack before serving. Magnifique!