Pompe aux Pommes – Auvergne Apple Turnover

[wce_code id=1]

Pompe aux Pommes, one of the traditional desserts from Auvergne

The Pompe aux Pommes from Auvergne resembles a giant apple turnover.

It used to be the dessert of choice at harvest time when families, friends and neighbours helped each others then gathered for a common meal.

Once the bread oven was ready, women baked the Pompe aux Pommes.

They then added the potatoes and the roast meat.

Combines have now shortened harvest time and village gatherings have become increasingly rare.

That said, the Pompe aux Pommes has remained a favourite dessert.

It is served throughout the year and especially for Easter and Christmas celebrations.

Many people today use already made puff pastry.

There is nothing wrong about this but it is always better to prepare a home-made traditional dough.

It will obviously requires more of your time and energy.

However, it will give you the satisfaction of baking a genuine Pompe aux Pommes.


Preparation time: 20 minutes
Cooking time: 45/50 minutes
Preheat oven to 180 ° C (Gas Mark 6)


  • 500 g plain flour or 2 rolls of puff pastry
  • 1 kg of Canada or Reinette apples (Pippin of Canada or King of the Pippins)
  • 125 g butter
  • 1 tablespoon of crème fraîche
  • Sugar to taste
  • 2 eggs
  • 1 egg yolk
  • a pinch of salt

Method for Pompe aux Pommes with homemade dough

  • Peel the apples and cut them in small cubes.Melt 3/4 of the butter
  • Place the flour, eggs, salt, sugar, and melted butter in a large bow
  • Mix all the ingredients by hand until obtaining a soft dough
  • Split the dough in two portions, and reserve a tiny portion
  • Roll 1 portion and place it in a baking dish
  • Spread half of the crème fraîche on the dough
  • Place the apples cubes on the dough, the more the better (don’t be afraid of making a little mound)
  • Sprinkle the apples with tiny cubes of remaining butter
  • Sprinkle with sugar (to taste)
  • Roll the 2nd portion of dough and spread the remaining crème fraîche on the side that will be in contact with the apples
  • Place it on top of the apples and roll up the sides making sure that you properly seal the turnover
  • Pick it all over with a fork or open a crater in the center
  • Use the tiny remaining portion of dough to create the initials of your family (as was the tradition so each family could find their pompe in the oven)
  • Glue them to the top of the dough with some of the egg yolk
  • Brush the whole dough (including your initials) with the eggs yolks, then brush the top of the pompe with a little bit of coffee to darken it
  • The Pompe aux Pommes is ready to bake!

Place some foil over if you see that it is turning golden too quickly as it needs to bake for 45/50mn, not less.

Bon appetit!

Discover some other delicious specialties from Auvergne: Tarte à la BouillieBugnesPountiAligot d’Aubrac

Credits: source article Jean Piludu –  Article translated in English and edited by and for

Auvergne-Rhône-Alpes – Latest content

Auzon, Petite Cité de Caractère in Auvergne

Auzon, Petite Cité de Caractère in Auvergne

Auzon, a picturesque medieval town of Auvergne boasts an exceptional heritage that earned it the ranking of Petite Cité de Caractère Continue Reading The Pont du Diable's largest arch - Saint-André-de-Chalencon i

Pont du Diable medieval bridge in Chalencon

The Lord of Chalencon built the Pont du Diable – Devil’s Bridge in the 10th century to ease the transport of goods between his castle and the Rhône Valley Continue Reading Chateau de Herisson

Herisson, a medieval walled village ranked ‘small town of character’

Herisson, a picturesque medieval village nestled at the foot of the vestiges of the castle of the Dukes of Bourbon and ranked ‘small city of character’ Continue Reading Puy de Sancy - Les Monts Dore

Les Monts Dore, ancient volcanoes of the Massif Central

Les Monts Dore, a group of ancient volcanoes in the heart of the Massif Central, whose highest peak, Puy de Sancy, is France’s highest volcano Continue Reading

Sign up to our newsletter

Travel France Online will use the information you provide on this form to keep in touch with you and to provide updates via our newsletter. By selecting the boxes on the form you confirm your acceptance to receive our newsletter.

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at

We will treat your information with respect. For more information please visit our privacy policy page

Please enable JavaScript in your browser to complete this form.

Auvergne-Rhône-Alpes – Latest content