How to International Christmas Cooking:Dutch Pastries
- 9 years ago
8 Dutch Appelflappen
Ingredients
8 sheets of puff pastry
4 tart apple cut into chunks
50 g raisins soaked and drained
4 tbsp sugar
2 tsp cinnamon
1 lemon
Whisked egg for brushing
Cane sugar for sprinkling on top of the dough
Method:
Before you start making the appelflappen you first have to soak the raisins. You can leave them for 15 minutes in hot water or. Drain and set aside.
Preheat your oven at 220°C / 430°F (I use the conventional setting, not the hot air). Peel the apples, remove the core and dice them into small chunks. Mix the apple chunks with the soaked raisins, sugar, lemon juice and cinnamon.
Take the sheets of puff pastry. Put a small heap of the apple raisin mix on top of each square.
Fold the sheet diagonally, so you get the shape of a triangle. Carefully press the edges and make sure they are sealed so no air can escape. You can do this with a fork and get the added bonus of a nice pattern along the edge of the pastry.
Brush the top of the triangles with the whisked
Ingredients
8 sheets of puff pastry
4 tart apple cut into chunks
50 g raisins soaked and drained
4 tbsp sugar
2 tsp cinnamon
1 lemon
Whisked egg for brushing
Cane sugar for sprinkling on top of the dough
Method:
Before you start making the appelflappen you first have to soak the raisins. You can leave them for 15 minutes in hot water or. Drain and set aside.
Preheat your oven at 220°C / 430°F (I use the conventional setting, not the hot air). Peel the apples, remove the core and dice them into small chunks. Mix the apple chunks with the soaked raisins, sugar, lemon juice and cinnamon.
Take the sheets of puff pastry. Put a small heap of the apple raisin mix on top of each square.
Fold the sheet diagonally, so you get the shape of a triangle. Carefully press the edges and make sure they are sealed so no air can escape. You can do this with a fork and get the added bonus of a nice pattern along the edge of the pastry.
Brush the top of the triangles with the whisked