Cochelin d'Evreux

Step by step recipe:

  1. 15 min.Cochelin d'Evreux : Photo of step #1
    Peel 500 g apple, cut into chunks and mix with 150 g Stewed apple (compote) and 20 g Vanilla sugar.
  2. 5 min.Cochelin d'Evreux : Photo of step #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. 2 min.Cochelin d'Evreux : Photo of step #3
    Spread the apple filling over the pricked half of the pastry, leaving 1cm (1/2 inch) free around the edge.
  4. 2 min.Cochelin d'Evreux : Photo of step #4
    Moisten the edge of the pastry with a brush.
  5. 2 min.Cochelin d'Evreux : Photo of step #5
    And fold the pastry over to form the cochelin.
  6. 3 min.Cochelin d'Evreux : Photo of step #6
    Fold the edge inwards to seal and give a decorative finish.
  7. 2 min.Cochelin d'Evreux : Photo of step #7
    Glaze the cochelin.
  8. 1 min.Cochelin d'Evreux : Photo of step #8
    You can add decorative cuts on the top with the point of a knife if you wish.
  9. 1 hourCochelin d'Evreux : Photo of step #9
    Refrigerate for 1 hour.
  10. 30 min.Cochelin d'Evreux : Photo of step #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.

Source:

Home made.

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