Dutch Apple Turnovers (Appelflap)
Appelflap Say it: AH-puhl-flahp
Appelflap is a beloved Dutch sweet pastry consisting of a flaky puff-pastry pocket filled with spiced apple chunks and raisins. It is a staple at Dutch bakeries year-round and especially popular during the autumn and winter months. The contrast between the crisp, buttery crust and the warm, cinnamon-scented apple filling makes it a comforting treat often enjoyed with a cup of coffee or tea.
Dutch Apple Turnovers (Appelflap)
Appelflap
Pronounced AH-puhl-flahp
- Serves
- 8
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the apple cubes, raisins, sugar, cinnamon, lemon juice and cornstarch. Stir until the apples are evenly coated; set aside.
On a lightly floured surface, roll the puff pastry to about ⅛-inch (3 mm) thickness if needed. Cut into 8 equal squares, roughly 5 inches (13 cm) each.
Place a generous spoonful of the apple mixture in the center of each square, leaving a ½-inch (1 cm) border.
Brush the edges of each square with beaten egg. Fold the pastry diagonally over the filling to form a triangle, then press the edges firmly with a fork to seal.
Transfer the turnovers to the prepared baking sheet. Brush the tops with more egg wash and sprinkle generously with coarse sugar.
Cut a small slit in the top of each turnover to allow steam to escape.
Bake for 18–22 minutes until the pastries are deep golden brown and the edges are crisp.
Remove from the oven and let cool on a wire rack for at least 10 minutes before serving.
Regional variants
Some Dutch bakers add finely chopped walnuts or a pinch of ground ginger to the filling. A modern twist replaces half the apples with pears or brushes the finished pastries with apricot jam for extra gloss.
Cook's notes
- Use a firm, tart apple variety so the filling holds its shape and balances the sweetness.
- Keep the puff pastry cold until ready to use; this ensures maximum flakiness.
- For extra shine and crunch, apply a second coat of egg wash midway through baking.
Serve with
Coffee, tea, or a glass of cold milk.
Make ahead and storage
Best eaten the day they are baked. Store leftovers in an airtight container at room temperature for up to 2 days; reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.
