Cochelin d'Evreux

A recipe from cooking-ez.com

For 1 cochelin, you will need:

• 1 500 g apple
• 2 150 g stewed apple (compote)
• 3 20 g vanilla sugar
• 4 150 g puff or flaky pastry (pâte feuilletée)
• 5 20 g beaten egg
• Total weight: 840 grams

Times:

Preparation	Resting	Cooking	Start to finish
35 min.	1 hour	30 min.	2 hours 2 min.

Step by step recipe

• 1: Peel 500 g apple, cut into chunks and mix with 150 g stewed apple (compote) and 20 g vanilla sugar.
• 2: Roll out 150 g puff or flaky pastry (pâte feuilletée) into a circle, mark the centre line (to know where the fold will be) and prick over half the surface.
• 3: Spread the apple filling over the pricked half of the pastry, leaving 1cm (1/2 inch) free around the edge.
• 4: Moisten the edge of the pastry with a brush.
• 5: And fold the pastry over to form the cochelin.
• 6: Fold the edge inwards to seal and give a decorative finish.
• 7: Glaze the cochelin.
• 8: You can add decorative cuts on the top with the point of a knife if you wish.
• 9: Refrigerate for 1 hour.
• 10: Preheat the oven to 390°F (200°C). Bake the cochelin for about 30 minutes until golden brown.
  Serve either warm or cold.

Remarks

This is best made with slightly tart apples, such as reine des reinettes.

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