Pompe aux Pommes – Auvergne Apple Turnover

This page was updated on: Sunday, December 10, 2017 at: 2:59 pm

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.

Pompe aux pommes
Pompe aux pommes


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


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 Bouillie - Bugnes - Pounti - Aligot d'Aubrac

Credits: source article Jean Piludu -  Article translated in English and edited by and for
Notre-Dame de Fourvière Basilica

Colline de Fourvière – Lyon – Lugdunum

La Colline de Fourvière in Lyon, a hill that overlooks the Saône and Rhône rivers and the site where the Romans founded the antic city of Lugdunum in 43BC
Nougat de Montelimar with almonds and pistachios

Nougat de Montelimar, a French confectionery

The nougat de Montelimar is a honey and almond-based confectionery and renowned Provençal specialty that was invented in Mesopotamia (modern day Iraq) during the 10th century
Bouchons Lyonnais

Bouchons Lyonnais – bistros-restaurants

Bouchons Lyonnais are Lyon's unique bistros-restaurants that serve local specialties traditionally accompanied by a glass of Beaujolais or Côtes-du-Rhône
Ascension of Le Puy Mary

Le Puy Mary, a remnant of Europe’s largest stratovolcano

Le Puy Mary, the remnant of the largest stratovolcano of Europe, is one of the Monts du Cantal, a series of extinct volcanoes part of the Parc Regional des Volcans d'Auvergne

Subscribe to our weekly newsletter

Please note: We will not sell or distribute your email address to any third party.