AI-generated image
Appelflap
Apple puff pastry
Appelflap: a sugar-crusted triangle of puff pastry filled with cinnamon apples and raisins
An appelflap is the snack Amsterdammers pick up at the bakery counter or the Albert Cuyp market on a grey afternoon: a triangle of flaky puff pastry, packed with soft cinnamon apple and plump raisins, its top crackling with sugar. You eat it from a paper bag on a bench by the canal, or with a coffee at about four o'clock, and the filling is always hotter than you expect. Chef's tip: cook the apple filling first and let it cool completely; warm filling melts the butter in the pastry and you lose the layers.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the filling
- 1 ⅛ lb cooking apples (such as Goudrenet or Bramley)peeled, cored and diced
- 1 ¾ oz raisins
- 1 ⅜ oz light brown sugar
- 1 ½ tsp ground cinnamon
- 1 tbsp lemon juice
- 1 tsp cornflour
For the pastry
- 1 ⅛ lb all-butter puff pastrychilled
- 2 tbsp milkfor brushing
- 3 tbsp granulated sugarfor the top
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Put 1 ⅛ lb cooking apples (such as Goudrenet or Bramley), 1 ¾ oz raisins, 1 ⅜ oz light brown sugar, 1 ½ tsp ground cinnamon and 1 tbsp lemon juice in a pan over a medium heat and cook for 6–8 minutes, stirring, until the apples are just soft but still hold their shape.
8 minStep 2: Stir in 1 tsp cornflour mixed with 1 tbsp water and cook for 1 minute until the juices thicken. Spread on a plate and cool completely.
20 minStep 3: Heat the oven to 400°F (375°F fan) and line a tray with baking paper. Roll 1 ⅛ lb all-butter puff pastry to 3 mm and cut six 14 cm squares.
5 minStep 4: Spoon filling onto one half of each square, keeping a 1.5 cm border. Brush the edges with water, fold into triangles and press firmly with a fork to seal. Cut a small slit in the top of each.
8 minStep 5: Brush with 2 tbsp milk and sprinkle thickly with 3 tbsp granulated sugar. Chill for 10 minutes.
10 minStep 6: Bake for 22–25 minutes, until puffed, deep golden and crisp underneath. Common mistake: underbaking; pale puff pastry stays soggy and doughy inside the layers.
25 minStep 7: Cool on a rack for 10 minutes before eating. Keep for 2 days in a tin; warm through in the oven to re-crisp.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 5 g
- Carbs
- 46 g
- Fat
- 21 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does appelflap take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of cooking apples (such as goudrenet or bramley)?
- Pears, same amount.
- What can I use instead of light brown sugar?
- White sugar + 1 tsp honey or golden syrup per 100g.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Reform tortaWalnut meringue chocolate cake
Belgrade pastry shops have sold reform torta since the early twentieth century, and it is still the cake Serbian families bring out for birthdays, weddings and the slava. Three thin layers of walnut meringue, crisp at the edge and chewy inside, are stacked with a dense chocolate butter cream made with egg yolks cooked over steam until thick. It is very rich, so cut thin slices and serve with strong coffee. The usual slip is beating the butter into a chocolate mixture that is still warm, which melts it and splits the cream; let it cool to room temperature first. Chef's tip: assemble the cake the day before; overnight in the fridge the meringue softens a little and the cake slices cleanly with a hot knife.
Ma'amoulDate and walnut butter pastries
Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.
Cranberry and apple ring
A light, eggless and butter-free cake made with self-raising flour, cinnamon, light muscovado sugar, apple juice and a little sunflower oil, studded with juicy cranberries and diced apple and baked in a ring mould. Drizzled with warm cranberry jam and decorated with apple slices, it looks festive and is low in fat.
