These Appelflappen Are So Easy To Make!
If you’re looking for a sweet Dutch treat that is really easy to make, Appelflappen are a go-to.
Also known as Appelflap (the singular form of Appelflappen) or even Apple Hand Pies, these apple delights are made with puff pastry and fresh apples.
Generally eaten around New Year’s – much like Oliebollen – you can bake them yourself or find them sold at the same types of kiosks that also sell Oliebollen!
Most North Americans would likely call these sweet treats “apple turnovers”. However, depending on where you are in the Netherlands, some people would call the dessert in this recipe an Apple Beignet.
In fact, in some places in the Netherlands, you might ask for an Appelflappen and be handed a turnover (made from puff pastry like this recipe) or a beignet (battered and fried apple ring). The name is often used synonymously in everyday life!
We actually have a recipe for the other apple creation known as Apple Beignets – we call them Apfelküchle (German Fried Apple Rings). Because there aren’t enough terms already, some people call these fried beignets an apple fritter!
No matter what you call them, the Appelflappen in this recipe are delicious!
Ingredients
To make this easy Appelflappen recipe, here are the ingredients that you will need –
- Puff pastry sheets – Defrosted; We used Pepperidge Farms which contains 2 sheets but similar puff pastry also works.
- Apples – Ideally you use sour apples like Granny Smith but other apples also work.
- Egg – To brush onto the pastry before baking.
- Granulated sugar – To mix with the apples and sprinkle on top.
- Cinnamon – To mix with the apples.
Recipe Tips
Before you make these Dutch Appelflap, have a read through these recipe tips so that you achieve best results aka the best turnovers!
- Appelflappen are typically made with a sour or sour/sweet apple. In the Netherlands we typically use Elstar, Jonagold or Granny Smith apples.
- Make sure the puff pastry is completely thawed before using it.
- Don’t overfill the squares – otherwise it might be difficult to close them.
How to Make Appelflappen – Step by Step Instructions
You can find the complete instructions and process photos for this appelflappen recipe in this section.
The photo will help you follow along in case you want to see how we made ours and compare your progress!
First, start by preheating the oven to 350 degrees Fahrenheit.
Then peel and core the apples and cut them in small cubes. Then place them into a small bowl.
Add 2 tablespoons of sugar (keep 1 tablespoon aside) and the cinnamon to the apples.
Mix until the apples are evenly coated in sugar and cinnamon.
Unfold the puff pastry sheets, sprinkle a little bit of flour onto them and flatten them with a rolling pin to remove the precut lines.
Try to keep a square shape when flattening. Repeat with the second sheet.
Cut the pastry sheets in four squares on each sheet. This works well with a pastry wheel or pizza cutter.
Divide the apple mixture over the eight squares and spread it out on half of each sheet (in a triangle).
Then fold the sheet diagonally. Now cut the edges evenly if necessary and close them by pushing down with a fork.
Whisk the egg until smooth and brush over each appelflap.
Then sprinkle the remaining sugar over them.
Bake the appelflappen in the oven for about 25 minutes, or until golden brown. Then place them on a baking rack to cool off for at least 15 minutes.
Storage Tips
Once these appelflappen are baked, they are best enjoyed hot and fresh (after cooling for just a bit).
Leftover turnovers can be stored at room temperature in a sealed container to avoid getting stale.
However, excess moisture from the filling might make the pastry soft and not as crispy over time so consume them within 2 days.
If desired, you can reheat these appelflappen in the oven for a few minutes until warm again or even in the air fryer if you own one. They might not be as crispy and flaky as freshly made but are still good.
FAQ
Here are some commonly asked questions and answers about Appelflappen!
Appelflappen is the Dutch term for an apple filled treat eaten around New Year’s. While many people equate an appelflappen to be an apple turnover, some use appelflappen to describe a battered and deep fried apple ring (beignet).
To make appelflappen, prepare the apple filling by mixing chopped apples with sugar and cinnamon. Roll out the puff pastry and trim it into squares. Fill the squares then fold the dough and pinch shut with a fork. Apply egg wash to the pastry and bake until golden brown and flaky.
Related Recipes
If you liked this recipe for Appelflappen, here are some more Dutch recipes that you might enjoy:
- Dutch Oliebollen
- Eierkoeken (Egg Cakes)
- Boterkoek (Dutch Butter Cake)
- Poffertjes (Mini Pancakes)
- Shrimp Cocktail
- Boerenkool Stamppot (Kale Mashed Potatoes)
Appelflappen (Dutch Apple Turnovers)
Ingredients
- 2 Granny Smith apples
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 box puff pastry sheets, defrosted (need 2 sheets)
- 1 egg
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Peel and core the apples. Then cut them into small cubes and place them into a bowl.
- Add 2 tablespoons of sugar (keep 1 tablespoon aside) and the cinnamon to the apples and mix until well combined.
- Unfold the puff pastry sheets, sprinkle with a tiny bit of flour, then flatten them with a rolling pin to remove the precut lines. Try to keep a square shape when flattening. Repeat with the second sheet.
- Cut the pastry sheets in four squares each. Divide the cut apples over the sheets (place it on half of the sheet in a triangle shape) and fold diagonally.
- Cut the edges of the puff pastry evenly if necessary and close them by pushing down with a fork on the edges.
- Whisk the egg in a small bowl until smooth. Brush the egg over each appelflap and sprinkle the remaining sugar over them.
- Bake the appelflappen in the oven for about 25 minutes, or until golden brown.
- When they are done, place them on a baking rack to cool off for at least 15 minutes.
Notes
- Make sure the puff pastry dough is defrosted before using it.
- Ideally you use a sour apple like Granny Smith, Elstar or Jonagold but other apples will also work.Â
- Don’t overfill the puff pastry squares with apples – otherwise you might not be able to close them.Â
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
