Walk in any authentic French bakery and you will find the chausson aux pommes right next to the croissants. With this easy recipe, you can enjoy this little piece of France in your home or your lunch box.

Ingredients:

To make 4-5 little turnovers:

• Puff pastry

• Apples (2)

• Vanilla (1/1 teaspoon)

• Sugar (1 tablespoon)

• Four (2 tablespoons)

• Egg (1)

Accessories: 

1 small pan, 1 large glass, 1 knife (a rolling knife works great)* , 1 fork, 1 spon, 1 baking sheet, 1 spoon, 1 brush.

Make it:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F. Lightly grease a baking sheet.	Grease the baking sheet.
2	Wash and cut 2 apples, removing the core.	Wash the apples.
3	Place the apple pieces in a pan over medium heat.
4	Add the vanilla, sugar, and 2 tablespoons of water.	Add the vanilla, sugar and water.
5	Cover for 12 minutes, stirring occasionally and adding a little water if necessary to avoid sticking to the pan.	Stir.
6	Meanwhile, sprinkle flour on a flat surface before layig the puff pastry sheet.	Sprink flour on a flat surface.
7	Use the glass and knike to trace 4-5 round shapes.	Trace 4-5 round shapes with the glass.
8	When the apples have finished cooking (12 minutes), use a fork to mask them gently.	Mash the apples.
9	Crack the egg in a small bowl and use the brush to trace around each puff pastry disk with the egg wash.	Use the brush to trace around each puff pastry disk with the egg wash.
10	Scoop the apple mash in the center of each puff pastry disk.	Scoop the apple mash in the center of each puff pastry disk.
11	Fold the disks in half, making sure to seal the edges.
12	Brush egg wash on the entire surface.	Brush egg wash on the entire surface.
13	Use the fork to make markings on the surface.	Use the fork to make markings on the surface.
14	Bake for 15 minutes.
15	Turn the pastries over and put them for another 10 minutes, reducig the heat to 350F.
16	Remove from the oven and let cool. Enjoy!

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Grapes are a September favorite! And it does not get easier than dipping your green grapes into white chocolate for a yummy snack to carry around. You can make this snack in a matter of minutes. Make the night before school and let it rest overnight. Just add it to your lunch box in the morning for a nice little treat.

Ingredients:

• Grapes
• White chocolate

Accessories:

Small pan, parchment paper*

Make it:

Melt the white chocolate on low heat for a couple minutes. After rinsing the grapes, just cover them (partially or totally) in white chocolate. Now just let rest in the fridge for a couple of hours or more. Enjoy!

*Disclaimer: The link is an afficliate link from Amazon, meaning that, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Why cantaloupes are good for kids:

Cantaloupes are 90% water so they are a perfect sweet but refreshing snack to serve to your kids. With just one cup of cantaloupe, your children will get all of their daily needs of Vitamins A and C.

 When and where to find cantaloupes:

June to August is the best time to buy cantaloupes. Cantaloupes grown in hot and dry climates so, not surprisingly, California is a main producer in the United States. Most markets and grocery stores carry cantaloupes in the summer.

 How to choose the best cantaloupes:

Let the smell guide you. Pick up a beige looking cantaloupe (avoid ones that look too green) and hold it to your nose. You should get a sweet, slightly musky fragrance from a ripe cantaloupe. If your cantaloupe is not quite ripe yet, just let it sit at room temperature for a couple of days.

 Serving tip:

In France, it’s very common to serve cantaloupe with a thin slice of prosciutto for appetizer at a summer table.

Cantaloupe is also a great fruit to end the meal. Just cut slices of cantaloupe and eat the fruit as you would eat corn on the cob or run a knife just above the rind, diving the flesh into chunks for less messy results.

Just like watermelon, cantaloupe can serve as a bowl for a fruit salad. Carve the flesh and use a small ice cream scoop to form little balls. Add berries and you get a vibrant fruit salad.

The roll-up cake (roulé) is a favorite French dessert for kids and fits perfectly into the lunch box. The strawberries add a nice contrast to the ganache for a whimsical swirl. For added originality, add a few basil leaves to elevate the flavors.

INGREDIENTS:

• Strawberries (3 cups)

• Eggs (3)

• Butter (2 teaspoons)

• Flour (1 cup)

• Sugar (½ cup)

• Salt (1 pinch)

• Optional : Basil (5 leaves)

ACCESSORIES:

1 cookie sheet or electric beater, 2 mixing bowls, 1 whisk, 1 pan, 1 tea towel, 1 spatula, 1 spoon, aluminum roll

Optional: 1 pair of herb scissors

MAKE IT:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F.
2	Prep the strawberries: rinse thoroughly, discarding the end and cut into small pieces.	Rinse the strawberries.
3	Place a small bow in the freezer.
4	Set a pan on low heat, add the strawberries, 2 tablespoons of water and 2 tablespoons of honey. Optional: add chopped basil.	Pour the strawberries, honey and water into the pan.
5	Keep on low heat for 10 minutes stirring ocassionally while you make the cake dough.	Stir the strawberries.
6	Take the bowl out of the freezer and crack the 3 eggs into it.	Crack 3 eggs.
7	Add the sugar.	Add the sugar.
8	Beat the eggs and sugar for 10 minutes or as long as your arm will let you.	Whisk the eggs.
9	Gently fold the melted butter and flour.	Fold the butter and flour.
10	Cover the cookie sheet with aluminum and grease it generously to avoid any sticking.	Grease the aluminum on the cookie sheet.
11	Pour the dough over the surface of the cookie sheet.	Pour the dough onto the alumninum.
12	Cook for 8 minutes or until slightly golden.
13	Remove from the oven and let cool.
14	Flip the cookie sheet over and peel off the aluminum.	Peel off the aluminum.
15	Layer the melted strawberries.	Layer the strawberries.
16	Roll the cake to form a log. Cut 1 inch pieces to serve.	Roll the cake.

These fun little treats combine the crunchy texture of baked phyllo dough with the sweet smooth mango. A great heatly dessert to pack in the lunch box or serve to guests after dinner.

Ingredients: 

(makes 8-10)

• 1 mango

• 2 tablespoons honey

• ½ teaspoon of vanilla extract

• 4 sheets of phyllo dough

• 1 lemon

• 2 tablespoons of melted butter

Accessories:

Pan, Mixing bowl, baking sheet paring knife, food brush

Optional: kitchen scissors to cut the phyllo dough, lemon squeezer, kitchen twine

make it:

STEPS		KID-FRIENDLY
1	Preheat oven to 400F.
2	Peel the mango and cut it into small dice into a pan.
3	Add 1 tablespoon of honey, a splash of lemon juice and ½ a tablespoon of vanilla extract. Stir for 4-5 minutes.	Squeeze the lemon juice. Add the vanilla extract.Add honey.
4	Cut the phyllo sheets in 4, folder each quarter in 2, and brush the sheets with melted butter and 1 tablespoon of honey to give the rolls a nice sheen.	Brush the phyllo sheets with the butter and honey mixture.
5	Add a spoonful of the warm mango purée in the center of each sheet.	Add a spoonful of the warm mango purée in the center of each sheet.
6	Roll each phyllo sheet and pinch around the center, to make the rolls look like pieces of candy.​ If you have kitchen twine, you can cut a nice bow around the ends.	Roll each phyllo sheet and pinch around the center or tie a knot with kitchen twine to make the rolls look like pieces of candy.
7	Place on a baking sheet and into the oven for 5-7 minutes.

Enjoy!

Dress by Tea Collection. Tea Collection.