Dutch Appelflappen (Apple Turnovers) — Traditional Recipe & Tips

Appelflappen (Dutch Apple Turnovers)

Appelflappen are a classic Dutch hand pie you can buy in bakeries and supermarkets, but many households prefer to make them at home because the recipe is straightforward and quick. Each turnover starts with a square of puff pastry folded into a triangle and filled with an apple-cinnamon mixture. Traditional fillings often include currants or raisins and sometimes almond paste. An egg wash gives the pastry a glossy finish and helps the cinnamon sugar adhere. Bake until golden and piping hot — let them cool briefly before the first bite to avoid burning the mouth.

Appelflappen are sometimes confused with appelbeignets (Dutch apple doughnuts), but they differ: appelbeignets are battered apple slices that are deep-fried and commonly enjoyed on New Year’s Eve, while appelflappen are baked pastries enjoyed year-round. Below is an easy, reliable method to make your own appelflappen.

What do you need for homemade apple turnovers?

These are the essential components for classic Dutch apple turnovers. Exact quantities are included in the recipe card further down.

• Apples – Peel and dice into small cubes. Good varieties are Elstar, Jonagold, Golden Delicious, Cox, or Granny Smith. Avoid very soft stewing varieties that break down too much when baked.
• Puff pastry – Use butter puff pastry cut into 4 x 4 inch (10 x 10 cm) squares. Fresh or frozen is fine; thaw frozen pastry before using. Six sheets make six turnovers; trim larger sheets as needed.
• Egg – Beaten for an egg wash to give the pastry a golden color and help the sugar stick.
• Sugar and cinnamon – Mixed into the filling and combined as a coarse sprinkle for the tops. You can swap in apple pie spice if preferred.
• Raisins – Optional but traditional; if you prefer, replace with chopped dried apricots or omit them entirely.

How to prepare Apple Cinnamon Turnovers

A printable recipe card and step-by-step instructions are available in the recipe section below.

1. Preheat the oven to 390 °F (200 °C) for a conventional oven (reduce to 350 °F / 180 °C for convection).
2. Line a baking tray with parchment paper.
3. Mix diced apples with sugar, cinnamon, and raisins in a bowl until evenly combined.
4. Place a puff pastry square on your work surface and spoon about two tablespoons of the apple filling into one corner, leaving a ½ inch (1 cm) edge clear.
5. Fold the square into a triangle and press the edges with a fork to seal. Place the turnovers on the baking tray and repeat with the remaining pastry and filling.
6. Brush each turnover with beaten egg. Stir together coarse sugar and cinnamon and sprinkle it over the pastries.
7. Bake for about 20 minutes, until the pastry is golden brown and puffed. Remove from the oven and allow the turnovers to cool briefly before serving.

Serving tip: The filling will be very hot straight from the oven, so let the turnovers cool a few minutes before biting into them.

Substitutes

• Use pears instead of apples for pear turnovers.
• Swap raisins for small chopped dried apricots for a fruitier taste.

Delicious with

• Add 1 tablespoon of finely chopped walnuts to the filling for extra texture and flavor.

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