Chaussons aux Pommes - Cuisson à partir de zéro

      Exquisitely French, these apple turnovers combine two autumn classics—apples and spice—in a delightfully buttery shell made from Rough Puff Pastry. The addition of Quatre Épices Spice Mix (which translates to “four spices” in French) enhances the Apple Filling with a sweet and peppery flavor that pairs perfectly with the tartness of Granny Smith apples and the bright notes of orange.

      Yields 15 pastries

      **Rough Puff Pastry (recipe follows)**

      2 large egg yolks (37 grams)

      3 tablespoons (45 grams) water, divided

      **Apple Filling (recipe follows)**

      2 tablespoons (24 grams) granulated sugar

      Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper. On a floured surface, roll the Rough Puff Pastry into a rectangle measuring 21x13 inches (approximately ⅛ inch thick). Use a 4-inch fluted round cutter to cut out 15 circles, making sure to cut closely to the previous cut. Discard any scraps. Carefully roll and stretch the circles into ovals measuring 5½x4 inches. Place them on the prepared baking sheet. (You can cover the first layer with parchment paper and stack a second layer on top; there’s no need for a second pan.) Freeze the ovals until firm, about 5 minutes.

      In a small bowl, whisk together the egg yolks and 1 tablespoon (15 grams) of water. Brush the ovals with the egg wash. Distribute the Apple Filling (about 1 tablespoon or 19 grams for each) among the pastry ovals. Fold the ovals in half to create pockets, pressing the edges gently to seal. Return them to the pan and brush the tops with egg wash, then freeze until the egg wash is set, about 5 minutes. Apply another coat of egg wash and freeze for an additional 5 minutes.

      In a small microwave-safe bowl, heat sugar with the remaining 2 tablespoons (30 grams) of water on high until the sugar has dissolved, about 30 seconds, stirring as needed. Line another baking sheet with parchment paper. Place half of the pastries on the prepared pan and put the other half back in the freezer. Use a small sharp knife to lightly score your desired design on top of the pastries. Use a wooden pick to discreetly poke 4 to 5 vent holes in the design.

      Bake until the pastry is puffed and golden brown, approximately 20 minutes, rotating the pan halfway through. Brush with the simple syrup and continue to bake until the pastries are a deep golden brown and the tops look dry and shiny, an additional 1 to 3 minutes. Allow them to cool on the pan on a wire rack for at least 15 minutes. Repeat with the remaining pastries. They can be enjoyed warm or at room temperature, ideally on the same day.

      **Rough Puff Pastry**

      1⅔ cups (377 grams) cold unsalted butter, cubed

      3 cups (375 grams) all-purpose flour

      1 tablespoon (9 grams) kosher salt

      ⅔ cup (160 grams) ice water

      Freeze the butter until firm, about 15 to 20 minutes. In the bowl of a stand mixer fitted with a paddle attachment, combine the cold butter, flour, and salt at low speed until the butter is coated with flour. With the mixer running on low speed, gradually add ⅔ cup (160 grams) ice water, mixing just until the dough comes together, roughly 1 minute, and stopping to scrape down the sides of the bowl as needed. Large pieces of butter should remain, and it’s fine if a few dry bits are present. (Refer to PRO TIP for more guidance.) Turn the dough onto a lightly floured surface and roll it into a 9-inch square. Wrap it in plastic wrap and refrigerate for 45 minutes to 1 hour.

      On a floured surface, roll the dough into an 18x10 inch rectangle, flouring the surface and the top of the dough as necessary. Fold the dough into thirds like a letter, rotate it 90 degrees, roll it into an 18x10 inch rectangle again, and fold it into thirds once more. Repeat this process for a third and final turn. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. (If at any point the butter becomes too soft after a fold, rewrap it in plastic wrap and refrigerate.)

      **Apple Filling**

      2 cups (280 grams) chopped peeled Granny Smith apples (about 3 small apples), cut into ¾- to 1-inch pieces

      2 tablespoons (24 grams) granulated sugar

      ¼ teaspoon orange zest

      2 tablespoons (30 grams) fresh orange juice

      1 teaspoon (2 grams) Quatre Épices Spice Mix (recipe follows)

      3 tablespoons (24 grams