The Dutch Table: Appelflappen (Dutch Apple Turnovers) 1 of 7 h�ps://www.thedutchtable.com/search/label/Appelflappen%20%28... The Dutch Table Discover Holland's best kept secret: its food! Our cuisine is not well known but nonetheless exciting, �avorful and full of history. The Dutch Table is your online resource for traditional Dutch food recipes, and is growing steadily. Become a follower and like the page on Facebook, Instagram, YouTube, Pinterest and Twitter for additional updates, discussions or exciting food news! Home Dutch Baking Dutch Cooking Dutch Gardening Dutch Reading Dutch TV & Radio What's in a cup? About Me 8/28/2023, 2:40 PM The Dutch Table: Appelflappen (Dutch Apple Turnovers) 2 of 7 Showing posts with label h�ps://www.thedutchtable.com/search/label/Appelflappen%20%28... . Show all posts • The Dutch Table on YouTube Appel�appen Bitterballen It's Fall!!! Time to �re up the oven again, as the evenings get colder and, for that matter, the mornings too. But, �rst a side note. A comment from a reader last week brought an interesting fact to mind, one that has had me puzzled for quite some time. For some obscure reason, Americans confuse Dutch with Danish. I'm not entirely sure if they do it the other way around too, as I don't know any Danish people around here that I can ask. Filet Americain The thing is, I have encountered it so much, and in such di�erent age groups, that I am beginning to think that it's taught in school. I cannot explain it otherwise. Mokkataart Nevertheless, every time somebody asks me if I'm Danish or speak Danish, I can't help but think of pastries. I know it's silly, because I've been to Denmark several times and have very dear friends living there. Surely I could think of many other things besides baked goods, but no.....pastries it is. I can't help it! Danish pastries are very similar in texture to pu� pastry. Loaded with butter, they nevertheless have a light and layered presentation and pair well with fruits and custards. A traditional Dutch Danish therefore would be a ko�ebroodje, or for something fruitier, an appel�ap, or apple turnover. And as it happens, the orchard down the road just emailed to say that the apples are ripe for picking.....so appel�appen it is! This is a typical pastry that you will �nd in bakeries, and places where they serve co�ee and tea. It's crispy, sweet and �lled with the goodness of apples. 2 tablespoons currants 2 tablespoons raisins 1/2 cup apple juice 3 dried apricots 2 Jonagold apples 2 tablespoons sugar Pinch of cinnamon 1 lb pu� pastry (or one Pepperidge Farm package) Coarse sugar Search Copyright 2009 -2023 The Dutch Table LLC Noti�cation: all the pictures, texts, recipes and all other content on The Dutch Table are taken, written, developed and copyrighted by me, Nicole Holten, unless speci�ed di�erently. Unauthorized use is prohibited. Please contact us to request permission to borrow material from this site. Thank you! Let's MeWe! Add the currants and the raisins to the apple juice. Put the dried apricots in a small cup and add enough warm water to cover. Soak the currants, raisins and apricots overnight, or at least for a good four hours. Allow the pu� pastry to thaw, while you peel and core the apple. Chop the apple in small pieces. Drain the raisins and currants and add to the apples, stir. Mince the apricots until almost a pulp and fold it into the apple mixture, then add the sugar and the cinnamon and stir until everything is well mixed. Set aside. Follow us @the_dutch_table! Follow @dutchtable Unfold the pu� pastry and cut into squares, 4.5 x 4.5 inches approximately. Place them before you with one corner pointing downwards. Place about 1/4 cup of �lling on the bottom half of the square, wet the edges of the dough and fold the top part over, forming a triangle. Carefully press the dough around the �lling and on the edges, making sure they are tight. Place the triangles on some parchment paper on a baking sheet and place it in the fridge while you turn on the oven. Heat to 385F. Remove from the fridge, and moisten the top of each triangle with some water, then sprinkle the coarse sugar on top. Place the baking sheet on the middle shelf in the oven, and bake the turnovers for 20 minutes or until golden. 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