Completely agreed. This is how an actual appelflap should look

Thank you Vicki,
In Holland we have oliebollen (which are deep fried round balls, made from yeasted dough, with or without raisins and /or currants) and also appel beignets that are also called appelflappen by some people (deep fried apple rings covered with a layer of batter/ dough, sprinkled with sugar after they come out of the deep fryer). These are the two most popular items around New Years. What we and most Dutch people call appelflappen, and which are eaten year round, are the oven baked, apple filled triangles you see here and probably prefer (and we agree 🙂

Thanks for your helpful answer. We bought some appelflappen from the Dutch Toko and I was surprised that my Dutch husband called them oliebollen — deep fried, I gather. I much prefer oven baked and look forward to trying your recipe.

Hello Vicki,
We do not know exactly, but depending on how many you make with the dough it will be between 350 and 450 calories per ‘flapje’.

Thank you Lauretana, for such a wonderful and cordial comment. Much appreciated 🙂
We hope the flappen will be delicious. The challenge is really to resist the urge to work the small pieces of butter into the dough and leave them to create that lovely puff structure!

Enjoy your baking and sharing

Marieke & Ed

Hello Emily,
We must admit we have never done this. We have always frozen baked appelflappen and gave them a quick pick me up in the oven (first 15-30 minutest thaw and then 5 minutes in the oven at around 175 C / 350 F). We do think your suggested method could work well too, but you need to make sure the flappen will not stick together.

Good luck with it and enjoy your baking and sharing!

We can assure you, being Dutch, this is what a Dutch appelflap looks and tastes like. Normally they are made with full puff pastry (laminated dough) but this version uses the rough puff dough. The shape and dough of a (German/ Austrian/ Eastern European) strudel is different (more like filo dough and oblong in shape).

Hi Chuck,
Thanks for your lovely comment!
And yes, you are right, the postings have been fewer because we have been busy moving house and business twice in one year. We are getting up to steam again ‘dough’ and are already planning a few new items in the coming months that you will hopefully find useful.

Greetings from the land of the handsome and tall 😉

Ed & Marieke

Hallo Jan,

We zijn nog bezig met het afronden van de brioche video. Maar we gaan kijken of we hier ook nog iets leuks van kunnen maken.

Een fijn (bak) weekend!

Marieke

Dank je Mannin. het is er ook echt weer tijd voor en er zijn volop goede appels te koop, dus echt de moeite waard.

Happy Baking,

Marieke