Appelflappen Apple Folds Food

APPELFLAPPEN

Steps:

• Peel and core apples, cut into slices to form rings about 1/2 inch thick.
• Beat egg into milk and add to dry ingredients. result should be the consistency of pancake batter.
• Dip apple rings into batter and deep fry at 350* until golden brown on both sides. do not overcrowd, fry 3 or 4 slices at a time allowing plenty of space to flip the slices over.
• Drain on paper towels and let cool for 30 minutes.
• Place on a tray and sprinkle with icing sugar. (also good plain).

DUTCH APPLE FRITTERS (APPELBEIGNETS AKA APPELFLAPPEN)

Steps:

• In a bowl, mix flour, cornstarch yeast and sugar
• Add egg and while whisking continually, add the lukewarm milk. Mix until combined.
• Add melted butter, oil and salt and mix till fully incorporated. Cover the batter with a damp cloth and leave to rest in a warm place for at least an hour.
• While the batter is resting (roughly 20 minutes before the batter is done) you can prepare your cinnamon sugar and apple slices. Peel and slice your apples about 0.4 inch/1 cm thick. Coat your apple slices with cinnamon and sugar.
• Heat up your oil to 356°F / 180°C.
• When your batter is ready, dip an apple slice in the batter. Tap on the side of the bowl to tap off any excess batter, you should see the hole in the slice of apple. Slowly drop your coated apple slice into the hot oil.
• Don't overcrowd your deep fryer or pan, the batter will expand slightly around the apple slices. It takes about 5 minutes to cook the apple fritters, make sure to turn them over halfway. When they're golden brown all way around, they're done.
• Serve warm or cold dusted with a little bit of confectioners' sugar.

DUTCH APPLE BEIGNETS (APPELFLAPPEN)

Steps:

• Gather the ingredients.
• In a small bowl, mix 1 teaspoon of sugar into 1/2 cup of lukewarm water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer active). Stir to combine and set aside.
• Mix together the flour and sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture.
• Warm up milk in the microwave (it should be lukewarm). Add half of the milk to the well in the flour and mix until all ingredients are combined. Add the rest of the milk and whisk until smooth.
• Cover the bowl with a damp dish towel and allow to rise in a warm area for about 1 hour. Once the dough has doubled, stir in the salt. The dough should be very slack and have an almost thick batter consistency.
• Heat the oil in a deep pan or in a deep-fat fryer to 350 F/180 C. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
• Peel, core, and slice the apples into thick rounds.
• Using your fingers or tweezers, dip the apple slices into the dough mixture shaking off any excess batter. Gently drop each apple round into the hot oil.
• The fritters will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 fritters at a time. Fry until golden brown on both sides, carefully flipping only once when required. Drain on a tray lined with paper towels.
• Sieve confectioners' sugar over the apple beignets along with a dusting of ground cinnamon, and serve warm.

APPELFLAPPEN (APPLE FOLDS)

Steps:

• Prepare or buy (shortcrust) pastry. Roll the pastry not too thinly and cut out large cirkels (6 in/15cm). Prepare the filling by cutting dices out of the pealed apples and mix them with the sugar, cinnamon, well drained previously washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each cirkel of pastry and fold the edges over it, glueing the edges down with water. Brush each applefold with the eggyoke, which has been slightly beaten in a table spoon of water or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven in approx. 10 minutes until golden brown and well cooked. Eat them not too long afterwards as the crust will soon become limp because of the moist filling.