Appelflappen (Dutch Apple Turnovers)

Golden brown triangular Dutch apple turnovers on a white rectangular platter.

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If you enjoy the flavors of apple pie, you’ll love Appelflappen! These Dutch Apple Turnovers feature a flaky and buttery crust with a sweet and spiced apple and raisin filling. They’re easy to make and absolutely delicious.

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: Dutch

Diet: Vegetarian

Servings: turnovers

Calories: 201kcal

Author: Victoria

Ingredients

Turnovers:

¼ cup (40 grams) raisins
2 apples such as Honeycrisp, Granny Smith, Fuji, or Pink Lady
3 tablespoons sugar
1 teaspoon ground cinnamon
1 (17.3 to 18.3-ounce) package frozen puff pastry thawed (contains 2 sheets; the size will depend on the brand)
All-purpose flour as needed for dusting

Assembly and Topping:

1 egg beaten
1 tablespoon sugar

Instructions

Preheat the oven to 400°F (200°C) with the rack in the center, and line 2 baking sheets with parchment paper.
Add the raisins to a heat-proof bowl and cover with very hot or just boiling water. Let it stand for about 3 to 5 minutes so they start to soften and plump up. Carefully drain the water and blot the raisins with a paper towel to remove excess water.
Meanwhile, peel and core the apples and dice them into approximately ¼-inch pieces. Combine the diced apples with soaked raisins, sugar, and cinnamon.
Lightly dust a work surface with flour. Unroll a sheet of puff pastry and cut it into 6 squares, each about 4-inches across. Place about 2 tablespoons of the apple and raisin mixture off center on one half of each square (if you were to fold it diagonally into a triangle). Avoid adding any of the accumulated juices at the bottom of the bowl, as it will make the filling soggy.
Very lightly brush the edges of the squares with a little beaten egg and then fold the dough over the filling diagonally to make triangles. Use the tines of a fork to press and seal the edges closed. Transfer the assembled turnovers to a prepared baking sheet.
Brush the tops of the turnovers with beaten egg and then evenly sprinkle half the sugar over the tops. Bake the first pan of appelflappen while you assemble the second pan–they will bake more evenly one at a time. Bake for 18 to 20 minutes or until the appelflappen are puffed and golden brown. While those are baking, repeat assembly with the remaining dough and filling, brushing with egg and finishing with sugar. Then bake the second pan. Cool (at least slightly) before enjoying warm or at room temperature.

Notes

Apples: There are many varieties of apples that are good for cooking and baking. A few recommended options include Honeycrisp, Granny Smith (pictured here), Fuji, or Pink Lady.
Puff Pastry: There are many brands of puff pastry available on the market. Plan to use an all-butter puff pastry for optimal flavor (meaning it's made with butter and not shortening or other fats). My usual go-to brand is Trader Joe's, but they only sell it seasonally in the fall, so it's best to stock up your freezer while you can!
Appelflappen are best enjoyed shortly after they’re baked. Otherwise, store leftovers in a non-plastic sealed container or wrapped in foil at room temperature. Keep in mind that the moisture of the filling will soften the pastry over time, so it’s best to enjoy these within a couple days.
Ideally, reheat leftover appelflappen in a toaster oven to warm them through and re-crisp the crust. They won’t taste as crispy as freshly baked, but they’re still good.
You can freeze appelflappen before baking them. Arrange raw apple turnovers (sans egg wash and sugar sprinkle) in a single layer on a piece of parchment (so they don't stick to the surface) and freeze until solid. Then transfer to a freezer safe container or freezer bag and freeze for about a month. Bake them from a frozen state, with the egg wash and sugar sprinkled on top. Plan to bake for an additional 5 minutes.

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