Chausson aux pommes

Method

Peel, core and dice the apples into 8mm cubes. Melt butter in a heavy-bottomed pan over medium heat, add apples, caster sugar, lemon juice, cinnamon and vanilla; cook for 12-15 minutes, stirring occasionally, until apples are tender but retain shape and liquid has mostly evaporated. Cool completely for at least 1 hour. Roll out puff pastry to 3mm thickness on a cool surface and cut into eight 12cm squares. Place 45g of cooled apple compote off-centre on each square, leaving a 1.5cm border. Brush egg wash (yolk mixed with water) around edges, fold pastry diagonally to form a triangle, then press and seal edges firmly with the tines of a fork. Chill pastry triangles at 4°C for 45 minutes. Preheat oven to 210°C fan, line baking trays with baking parchment. Brush chaussons with remaining egg wash and bake for 18-22 minutes until deep golden brown. While baking, warm apricot jam with 5ml water and pass through a fine sieve. Remove chaussons from oven, brush immediately with apricot glaze, dust with icing sugar and return to switched-off oven for 2 minutes to set glaze. Cool on a wire rack before serving.