Versions of these are sold at almost every bakery in Paris, where they are called chausson aux pommes (“apple slippers”). Eaten plain and at room temperature, they’re a fun afternoon snack. Served warm out of the oven with a scoop of ice cream, they’re a full-fledged autumn treat.
Beverage pairing: Eric Bordelet Sydre Doux, France. Apples to apples is always a good call, and there’s no better place to find fermented apple juice than Normandy—and not many producers as accomplished as Eric Bordelet. This is his “sweet” style, though it’s not that sweet, which is good since neither is the dessert. Bright, fresh, and toasty, there are few more pleasurable things to drink.