Low Sodium Chausson aux Pommes
Indulge in the deliciously delicate Low Sodium Chausson aux Pommes, a heart-healthy twist on this classic French pastry. Made with flaky unsalted puff pastry and a luscious apple filling featuring Granny Smith apples, cinnamon, and a touch of vanilla, this recipe is perfect for those seeking a reduced-sodium treat without sacrificing flavor. The buttery, caramelized apple mixture is encased in a golden, crispy shell that’s easy to prepare and bake in under an hour. Serve these warm, flaky turnovers for breakfast, snack, or dessert, and pair them with a hot cup of tea or coffee for an effortlessly elegant experience. Perfect for anyone who loves French pastries but wants a lighter option, this recipe is your go-to for entertaining or elevating your daily indulgence.
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Recipe Information
Ingredients
- 2 sheets Unsalted puff pastry sheets
- 4 medium Apples (preferably Granny Smith)
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh lemon juice
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel, core, and dice the apples into small cubes.
In a medium saucepan over medium heat, melt the unsalted butter. Add the diced apples, lemon juice, and granulated sugar to the pan.
Cook the apple mixture for about 10 minutes, stirring occasionally, until the apples are soft and slightly caramelized.
Remove the pan from heat and stir in the ground cinnamon and vanilla extract. Allow the mixture to cool slightly.
Roll out the thawed puff pastry sheets on a lightly floured surface. Using a 5-inch round cutter, cut out circles from the puff pastry. You should get about four circles per sheet.
Place a tablespoon of the apple filling on one half of each pastry circle, leaving a small border around the edge.
In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush the edges of the pastry circles with the egg wash.
Fold the other half of the dough over the filling to form a semi-circle and press the edges to seal. Use a fork to crimp the edges.
Place the pastries on the prepared baking sheet. Brush the tops with the remaining egg wash for a golden finish.
Make a small slit on the top of each pastry with a sharp knife to let steam escape.
Bake in the preheated oven for about 20-25 minutes, or until the pastries are golden brown and puffed up.
Remove from the oven and let cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
1437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 115 mg | 5% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 125.4 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 112 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
