Chaussons la Confiture

Chaussons a la confiture are the simpler French cousin of the classic chausson aux pommes. Rounds of puff pastry folded over a spoonful of fruit jam, egg-washed, and sugar-sprinkled before a hot bake. That’s it.

The technique is small but matters. Brush a little egg wash over the jam before folding so the two halves seal properly. Skip that step and the jam finds every crack and escapes across your baking sheet in a puddle of caramelized fruit.

Dampening the baking tray is the classic French trick for puff pastry. The bottom stays cooler than the top while the oven steams, so the pastry lifts cleanly into flaky layers instead of scorching underneath.

Resist opening the oven door during the first 15 minutes. That’s when puff pastry does its rising work, and a temperature drop collapses it into a dense, greasy biscuit.

Pro Tips

• Use thick, chunky jam rather than runny jelly. Thin jams bubble out through the seams no matter how well you seal.
• Press the edges firmly with the tines of a fork for a decorative and leak-proof crimp.
• Sprinkle coarse or pearl sugar on top after the second egg wash for better crunch than fine sugar gives.
• These are best eaten warm the day they’re baked. Reheat briefly in a hot oven to crisp up again.

Variations

• Try different jams: apricot, raspberry, fig, or black cherry all work beautifully.
• Add a few dark chocolate chips alongside the jam for a jam-and-chocolate combo.
• Spike with a small spoonful of frangipane or almond paste for a more bakery-style filling.