Olivier Poels 5:40 p.m., May 27, 2022

Deliciously regressive, the apple turnover is a must in bakeries.

Its birth is located in the 17th century, in the Sarthe.

France is facing a plague epidemic and the inhabitants are confined to their homes (already!).

When the disease began to ebb, in 1630, the lady of the town of Saint-Calais had a large "pâté de pomme" made, distributed to all the surviving inhabitants.

This tradition has remained and for 400 years, Saint-Calais has celebrated every year, thanks to its brotherhood, the apple turnover.

This first turnover, however, was different from those found today in our bakeries and which are individual.

That of Saint-Calais is much bigger and the puff pastry was not yet well mastered at the time.

In the 19th century, we find in Moselle the "known-ce", a pie dough filled with apple and folded on itself.

Apple turnover recipe

Ingredients :

  • 1 kg stewed apples

  • 2 all-butter puff pastry

  • 4 tbsp.

    at s.


  • Butter

  • 1 egg

  • Peel and cut the apples into pieces

  • Heat a nice knob of butter, add the honey then the apples and let stew for 20 minutes over low heat.

  • Cut 4 discs in the dough and arrange apples, then fold

  • Seal edges well and brush with beaten egg

  • Bake for 20min at 190°C

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