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Cochelin d'Evreux

Name: Cochelin d'Evreux
Prep time: 1 h 32 min
Cook time: 30 min
Total time: 2 h 2 min
Yield: 1 cochelin
Cuisine: French
Ingredients: 500 g apple; 150 g stewed apple (compote); 20 g vanilla sugar; 150 g puff or flaky pastry (pâte feuilletée); 20 g beaten egg

This cochelin, from the town of Evreux in Normandy, is a sort of giant apple turnover, flavoured with vanilla. It is served in slices, like a cake.

94 K 4.5/5 (31 reviews)466499

Duration

2 hours 2 min.

Difficulty

Easy

Last modified on: September 10^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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 for this recipe

Preparation

35 min.

Resting

1 hour

Cooking

30 min.

All in all

2 hours 2 min.

Preparation 35 min.

Resting 1 hour

Cooking 30 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 15 min.

Peel 500 g apple, cut into chunks and mix with 150 g stewed apple (compote) and 20 g vanilla sugar.

Stage 2 - ⌛ 5 min.

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.

Stage 3 - ⌛ 2 min.

Spread the apple filling over the pricked half of the pastry, leaving 1cm (1/2 inch) free around the edge.

Stage 4 - ⌛ 2 min.

Moisten the edge of the pastry with a brush.

Stage 5 - ⌛ 2 min.

And fold the pastry over to form the cochelin.

Stage 6 - ⌛ 3 min.

Fold the edge inwards to seal and give a decorative finish.

Stage 7 - ⌛ 2 min.

Glaze the cochelin.

Stage 8 - ⌛ 1 min.

You can add decorative cuts on the top with the point of a knife if you wish.

Stage 9 - ⌛ 1 hour

Refrigerate for 1 hour.

Stage 10 - ⌛ 30 min.

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.

Keeping: 2 or 3 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	10 g RDI=15 %	115 g RDI=44 %	62 g RDI=85 %	253 kcal RDI=13 %	1,063 kJ RDI=13 %
Whole recipe	84 g RDI=129 %	973 g RDI=367 %	521 g RDI=715 %	2,132 kcal RDI=107 %	8,928 kJ RDI=107 %