#appelflappen

[soopsiedaisies]

Hey!! Hey!!! Do you want to bake an easy snack?? Do you want something sweet and fruity, but not too sweet?? Boy have I got the thing for you

APPLEFLAPS

This is a treat that, as far as I know, is rather common in Belgium, The Netherlands, and some parts Germany. It’s one of the first baked goods that Dutch kids learn to make, shortly followed by peppernuts and apple pie and poundcake. It’s easy, only requires a couple of ingredients, and has quite a short baking time. You literally cannot go wrong with this I promise. Recipe under the cut

INGREDIENTS NEEDED:

Square puff pastry sheets, but round ones work as well. About 12cm by 12cm preferably (like 4 and half inches by 4 and a half inches). Each sheet will be one (1) pastry. If you get one massive sheet, cut it into smaller squares with like a pair of scissors. Idc I’m not your dad. 

Apples, for the filling. Ones you use for apple pie work best but any apples will do. Make sure you’ve got at least 4 large ones (you can eat the leftover filling by the spoonful) 

Lemon (or lime) juice, to prevent browning of the apples (and to prevent overwhelming sweetness, if the apples aren’t a bit sour themselves)

Sugar (to taste and for decoration) 

Ground cinnamon

An egg for the eggwash (if vegan or allergic to eggs or without eggs, water works as well)

Some lukewarm water

Optional: Vanilla sugar

Optional: (rum-)soaked raisins 

UTENSILS NEEDED

Baking sheet

Baking paper

Bowl (large enough for at least 4 cut-up apples)

Knife

Cutting board (covering my bases here) 

Spoon

Fork 

Lil brush for the eggwash

Your fingers

A fucking oven. 

To start

Preheat the oven to 175 Celcius, or about 350 Fahrenheit. If you got the kind of puff pastry that’s frozen, take that out to thaw a little bit. Line your baking sheet with baking paper. 

The filling:

Peel the apples. Cut them in half, then in quarters. Core them. Cut the quarters in half lengthwise, then gather a few together and cut these width wise: you want to end up with little triangles. The thickness of these triangles depends wholly on how chunky you want the filling to be. I usually go for about 5 millimetres, which means there’s still some chunk after baking. 

Throw the pieces in a bowl. Add a dash of lemon juice, maybe a bit more if the apples are really sweet and you don’t really like that. Throw in the (totally optional) raisins, add some sugar, and pound the bottom of the ground cinnamon jar. Mix with a spoon and give it a little taste. Not sweet enough? Add more sugar. Not cinnamon-y enough? Add more cinnamon. Is it too sweet, or too cinnamon-y? Don’t worry, if you’ve got another apple cut that one up and throw it in. Give it a taste. Still too sweet? Lemon juice. It’ll help. Not more apples? Just roll with it. It’ll taste great either way. 

You can heat the filling a little bit if you want, but it’s not necessary and will only result in extra dishes. 

Folding and stuff

Filling’s done, and puff pastry’s thawed? Great. Let’s get to filling and folding. 

The common shape of the appleflap is a triangle because we tend to use square puff pastry sheets. It doesn’t really matter what the shape ends up being, as long as it’s folded in half and forms a little pocket (you don’t want the filling to spill out a whole lot). 

What you do is grab one of the pastry sheets, put it down flat, and put a spoonful (a little less, a little more. It’s a bit of fiddling) in the middle of it. Avoid the edges. Then you use that jar of lukewarm water: using the brush or your fingers, wet one half of the edge of the pastry sheet. Then pinch the dry half and pull it a bit, folding it over. The filling shouldn’t burst out of the pocket or tear the dough: if it does only a little bit, it’s fine, but if it’s far too much simply peel the pocket back open and take some of the filling out. 

You’ll notice that when you press the wet edge to the dry edge, it’ll stick shut. Decorate/further secure the edge by crimping it with a fork. There. You’ve done it. That’s a fucking pastry. Carefully place it on the baking sheet, and just continue on until you’re out of pastry dough. 

(There will usually be some filling left. This is for you to eat, or for the kiddos you’re making it with) 

Finishing touches 

Stand before the overfull baking sheet and determine whether or not the pastries will touch as they bake. If they do, take some out. Two rounds of baking is also doable. It’s kind of like cookies. 

Brush the top of the pastries with the eggwash or water, then sprinkle some sugar on top. At this point you throw them into the preheated oven for about 25 minutes and just wait. Keep bit of an eye on them though, you don’t want them to burn. 

…and that’s it. That’s all there’s to it. They’re fantastic to eat when still warm, and they’re still fantastic when cold. The sugar melts and comes a bit caramel-y so the pastry is a bit tacky, yet the puff pastry itself is still fluffy and dry. The apple pie filling is just fruity goodness. Easy, fun. You can replace the apple filling with different fruits if you want (cherry and apricot is also brilliant). Enjoy!

[thefaestolemyname]

Appelflappen

Often look a bit disfigured, like a necromancer had his way with some Oliebollen

[lifeofroos]

Weet je wat? Fack jou *ontappelt je flap*

[tragedykery]

so curious what people eat with new year’s actually. bc like oliebollen are obviously a dutch thing

[froggyrights]

I hope this next year brings you all so much warmth and friends and happiness !!!

[howdyhowdyhowdyy]

Turns out, sometimes in life you just need to make some appelflappen and life feels good again

[darcyolsson]

do you have any favourite dutch recipes?

well the netherlands is typically not known for its cuisine, but one of my fav dishes is snert/split pea soup (which most people who arent dutch seem to think looks horrendous, but i think youre just being haters </3)

we do better in the sweet department i think, dutch pancakes and poffertjes (kind of like mini pancakes) are both great. boterkoek is kind of like a very dense, very buttery cake and it's so good. appelflappen are another fav, it's apples and cinnamon wrapped in puff pastry, typically eaten in the winter months.

also we have a habit of mashing potatoes and a random vegetable together. again, this typically also looks.....not as pretty as other dishes but i love it. boerenkoolstamppot 4ever

[dejufuniverse]

De laatste dag van 2023 is aangebroken. Hebben jullie de oliebollen en appelflappen al in huis? Ik heb gister twee oliebollen gehaald bij de plaatselijke bakker en die zijn door de keuring gekomen. Ik ga er niet meer halen want ik heb nog vier appelbeignets liggen. Hopelijk kan ik om 12 uur deze avond genieten van weer een mooie vuurwerkshow hier in het dorp. Vorig jaar is er ook veel afgestoken dus dat zou wel leuk zijn. Ik wens je alvast veel liefde, warmte , geluk, gezondheid en positieve energie toe.

De Juf

[erichdeleeuw]

Appelflappen, 2023

[justasmallbloginabigklainefandom]

@cerriddwenluna​ yes yes bitterballen are dumplings so @justgleekout​ i have heard that argument before and on my dutch-chinese authority i can say we should disgard that evidence but you are very right about the appelflappen too. i have been told that as well, that appelflappen are better suited as dumplings than bitterballen, although apples aren’t common dumpling fillings. cheese is, so time for part two: kaassoufflés are dumplings

[tragedykery]

another fun thing is that we always go to my grandma’s on jan 1st with the family and every time she says she has oliebollen and appelflappen. every time I ask “grandma, do you really have appelflappen or are they appelbeignets?” and she assures me that they’re flappen so I choose those.

and Every Time they’re beignets again.

[paneelgigant]

Karnaval is nipt geweest en wederom hebben we een feestdag te pakken! Vrijdag de 23e mogen we op de ‘DAG VAN HET PANEELGORDIJN’ weer de mooiste raambekleding ‘in het zonnetje’ zetten. We vieren dit op onze zaak met een overheerlijk stuk rijstevlaai met slagroom of appelflappen!

Hou er wel rekening mee dat we nog altijd aan het ‘verbouwen’ zijn en we nog steeds geen showroom hebben. Dit feestje gaan we in april houden! :-)

Locatie: PaneelGigant

Adres: Albert Thijsstraat 6c

Tijd: 9.00 tot 16.30 uur

[stoneantler]

Saw @desperately-human do this and it looked fun! List your top five fried foods!

1. pierogi

2. basic but I love fried fish. fish and chips, kibbeling, if it's battered and fried I'm happy

3. appelflappen. my grandma spends all new year's eve day making these and they are so delicious <3

4. rösti! shredded and fried potatoes my beloved

5. fried tofu!!!! I love fried tofu!!!

(honorable mention to kroketjes, which I can't eat anymore bc they have meat but are still delicious)

I need to go to bed so I'm not going to tag anyone but if you see this, consider yourself tagged

[ravennowithtea]

Winter Advent - Day 11 ❄️

[starfate]

Im makinnggg appelflappen!!