Appelflap
Appelflap belongs to the rich Dutch bakery tradition of sweet, single-portion pastries, alongside relatives like tompoes and moorkop, sold for centuries from the windows of small neighborhood bakeries. The recipe's simplicity — puff pastry, apples, raisins and cinnamon — reflects the availability of these ingredients in 19th-century Dutch kitchens, when apples were the most common, year-round accessible fruit. Unlike the whole Dutch apple pie, appelflap was designed as an individual portion, easy to eat by hand while walking, suited to the busy urban life of Dutch cities. Today it remains a staple of every traditional bakery, often available fresh in the morning alongside coffee, for breakfast or a midday snack.
A folded triangle shape
The puff pastry is cut into a square and folded over the filling into a triangle, then the edges are pressed firmly.
Tart apples, coarsely chopped
Tart apples are chopped into large pieces, not grated, keeping their texture after baking instead of turning to mush.
Raisins and cinnamon in the filling
Raisins plumped in warm water and ground cinnamon are mixed directly with the apples, with no other added flavors.
Sold fresh at bakeries, not just made at home
Though simple to make at home, appelflap remains associated with neighborhood bakeries, bought fresh and warm straight from the display.
Ingredients 4 servings
- 1 sheet frozen puff pastry
- 4 tart apples, peeled and chopped
- 50g raisins
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1 egg for brushing
- Powdered sugar
- A pinch of salt
How to make it
- 1Let the sheet of puff pastry thaw at room temperature for twenty minutes.
- 2Mix the chopped apples with the raisins, sugar, cinnamon, lemon juice and salt in a bowl.
- 3Cut the puff pastry into four equal squares using a sharp knife.
- 4Place a generous portion of the apple mixture in the center of each square.
- 5Fold each square over the filling into a triangle, pressing the edges firmly with a fork to seal them.
- 6Beat the egg and brush it over the top of each triangle with a pastry brush.
- 7Bake at 200°C for twenty-five minutes, until golden and puffed, then sprinkle powdered sugar on top before serving.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
