Pompe aux pommes: apple between two layers of pastry
The regional background is supported by the sources below. This is our own adaptation for home cooking; quantities and times are editorial guidelines, not the results of a documented kitchen test.
The Sancy tourist office describes pompe aux pommes as a rectangular apple pastry from Auvergne, made with puff or shortcrust pastry. Our home version uses ready-made puff pastry and thin apple slices. There is no open rose pattern: the filling disappears beneath a pastry lid.
- Office de Tourisme du Sancy — Les specialites d Auvergne
- Voedingscentrum — 5x veilig met kliekjes
- Office de Tourisme du Sancy — Recette : La Pompe aux Pommes Auvergnate
Source checks: 28–29 September 2026
Our own editorial adaptation for home cooking; not kitchen-tested. Quantities and timings are guides; also check the signs of doneness described.
No numerical score: source coverage and limitations are listed below.
Image credits
Our own AI-generated illustration; not a photograph of food prepared by the editorial team.
- A rectangular, closed, golden-brown pompe aux pommes, with one cut piece showing the apple inside.
- Preparing pompe aux pommes: thin apple slices on the bottom pastry sheet with a clear border, beside the second sheet.