1 | Peel 500 g apple, cut into chunks and mix with 150 g Stewed apple (compote) and 20 g Vanilla sugar. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-1.webp) |
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. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-2.webp) |
3 | Spread the apple filling over the pricked half of the pastry, leaving 1cm (1/2 inch) free around the edge. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-3.webp) |
4 | Moisten the edge of the pastry with a brush. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-4.webp) |
5 | And fold the pastry over to form the cochelin. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-5.webp) |
6 | Fold the edge inwards to seal and give a decorative finish. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-6.webp) |
7 | Glaze the cochelin. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-7.webp) |
8 | You can add decorative cuts on the top with the point of a knife if you wish. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-8.webp) |
9 | Refrigerate for 1 hour. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-9.webp) |
10 | Preheat the oven to 390°F (200°C). Bake the cochelin for about 30 minutes until golden brown.
Serve either warm or cold. | ![Cochelin d'Evreux : etape 25 Cochelin d'Evreux : etape 25](/images/recettes/desserts/gateaux/657-10.webp) |
This is best made with slightly tart apples, such as reine des reinettes.