Dutch
Appelflappen
Dutch appelflappen are crisp triangular puff pastry turnovers filled with tart apple, raisins, cinnamon, and sugar. They are best served slightly warm, when the pastry is flaky and the apple filling is fragrant.
Watch it madeKoopmans · 2:00
Ingredients
- Frozen butter puff pastry squares2 sheets, about 10 x 10 cm each
- Tart apple, preferably Goudreinet or Elstar1 medium
- Raisins1 tbsp
- Warm waterenough to soak the raisins
- Granulated sugar1 tbsp, plus 1 tsp for sprinkling
- Ground cinnamon1/2 tsp
- Lemon juice1/2 tsp
- Egg1 small, beaten
Method
- Preheat the oven to 200°C and line a baking tray with parchment paper.
- Let the puff pastry squares thaw just until pliable, keeping them cold.
- Soak the raisins in warm water for 5 minutes, then drain and pat dry.
- Peel, core, and dice the apple into small cubes.
- Mix the apple with the raisins, 1 tablespoon sugar, cinnamon, and lemon juice.
- Place the pastry squares on the prepared tray and spoon the apple mixture onto one half of each square, leaving the edges clear.
- Brush the pastry edges lightly with beaten egg, fold each square diagonally into a triangle, and press the edges firmly closed with a fork.
- Brush the tops with beaten egg and sprinkle with the remaining sugar.
- Bake for 18 to 22 minutes, until the appelflappen are deeply golden, puffed, and crisp.
- Let them cool for 5 minutes before serving, as the apple filling will be very hot.
Common questions
Can I substitute the apple variety if I can’t find Goudreinet or Elstar?
Yes. Use any tart, firm baking apple that holds its shape, such as Granny Smith, Cox, or Braeburn. Avoid very soft apples, which turn mushy and leak too much juice during baking.
How long should I thaw the puff pastry before filling it?
Thaw just until the squares are pliable but still cold, usually 10 to 20 minutes depending on the brand and room temperature. If they get warm, the pastry becomes sticky and won’t puff as well.
What are the most common mistakes when making appelflappen?
The biggest mistakes are overfilling, using wet raisins or juicy apples, and sealing the edges poorly. Keep the filling small and dry, leave the rim clear, and press the edges firmly with a fork so they don’t open in the oven.
How should I store leftover appelflappen, and can I reheat them?
Store cooled appelflappen in an airtight container at room temperature for 1 day, or in the fridge for up to 3 days. Reheat in a 180°C oven for 5 to 8 minutes to restore crispness; avoid microwaving if possible.
What is the best way to serve appelflappen?
Serve them slightly warm, after a brief 5-minute rest so the filling sets a little. They’re great plain, dusted with extra cinnamon sugar, or with a small scoop of vanilla ice cream or whipped cream.