Chausson Aux Pommes/Apple Turnover Pastry

Chausson Aux Pommes is one of the most amazing French Pastries. The Flaky and Savory Pastry and the Sweet Apple Filling compliment each other so well. In some countries its called as Apple Turnovers and taste so much like a flaky Apple Pie. I really like having this pastry with a coffee in the morning. I hope you like the recipe and ask me any questions in the comments below

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Timecodes
0:00- Intro
0:22- Preparing the Apple Filling
3:31- Rolling the Pastry to Size
4:41- Cutting the Pastry
5:29- Shaping the Chausson Aux Pommes
7:30- Scoring and Designs on the Pastry
8:31- Baking and Final Result

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Recipe
Apple Filling
3-4 Apples (I prefer Pink Lady)
For the Apple Dice
20 Grams Butter (1 1/2 tablespoons)
25 Grams Brown Sugar (2 1/2 tablespoons)

For the Base
300 Grams Offcuts (1 1/4 cups)
30 Grams Brown Sugar (2 1/2 tablespoons)
20-30 Grams Water (Increase if needed) (1 1/2-2 1/2 tablespoons)

Egg Wash
1 Egg
1 tbsp Milk/Cream

1/2 Batch of Puff Pastry

Instructions
1. To make the apple filling dice apples into a small dice and set aside
2. Take the offcuts (about 300 Grams) and cut it and set aside, squeeze a little lemon juice on the apples to prevent oxidation
3. Melt 20 Grams butter in a pan on medium heat and cook the diced apples. Add 25 Grams Brown Sugar and saute until slightly soft about 3-4 mins. Once cooked set aside
4. Take a pot and put the apple dice with the brown sugar and the water and cook for 4-5 mins with a lid to cook the apples well. If the water is evaporated add 10-15 ml more so the apples don't burn
5. Puree the cooked apples and mix the apple dice together and put in a piping bag and set aside in the fridge
6. For the Puff Pastry take half the pastry from my pastry lesson and stretch it to 26cm X 22Cm. Put on a tray and freeze for 45 mins
7. Take a 8-9cm ring and cut circles and fill the pastry and freeze another 10 mins
8. To shape , roll out the pastry to make it slightly thinner and brush water on the pastry and pipe the filling and stick the ends and set aside (Preheat the oven for 20 mins at this stage)
9. Brush the pastry with egg wash and bake at 200C/390F for 30 mins
10. Glaze the pastry with apricot jam or any jam of your choice and let cool for 20-30 mins before eating