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Overview

Appelflap

Appelflappen, Dutch Apple Turnovers, Dutch Apple Flaps

This appelflap recipe makes eight golden, triangular Dutch apple turnovers: flaky puff pastry folded around diced apples, cinnamon, sugar and raisins, brushed with egg and scattered with coarse sugar. It is not an appeltaart — there is no deep pie tin, no cookie crust and no lattice; an appelflap is a single-serving turnover, crisp outside and juicy inside, sold warm in every Dutch bakery. One serving is about 105 g.

The appelflap is the Dutch bakery's answer to the apple pie: a single-serving turnover of puff pastry around spiced apple, sold warm in bakeries and at market stalls across the Netherlands. Dutch cookbooks have paired apples with cinnamon and pastry for centuries — the first Dutch cookbook, printed in 1514, already had an apple pie — but the appelflap is the quick, everyday form: no tin, no lattice, just a square of puff pastry folded over a spoonful of filling and baked until it puffs. The name can confuse visitors, because in some parts of the Netherlands appelflappen also means deep-fried apple rings in batter, a New Year's Eve treat; in the north, and in most bakeries, it means the triangular turnover in this recipe. Either way, it is eaten warm, with coffee, and preferably the same day it is baked.

Pairs well with: Black coffee & whipped cream

Provenance

Netherlands flag Netherlands

Dutch Bakery Classic

Nordic & European

Time Dedication

50m

25m prep • 25m cook

Batch Yield

8 Servings

251 kcal per serving

1 serving ≈ 105 g

Technical Skill

Intermediate

Medium (Puff Pastry)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon coffee, Sinterklaas, birthdays, bake sales, New Year's Eve, family gatherings Cost: Low — about $1–2 per serving at home
Tags: Sweet Vegetarian Baked
A golden triangular appelflap apple turnover with flaky puff pastry on a cooling rack

Dutch Bakery Classic

Photo: pschemp, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–2 per serving at home (USD)

A true appelflap is a single triangular turnover of puff pastry around cinnamon apples — never a whole pie, and never a deep-fried apple ring, which is a different Dutch treat that shares the name in some regions.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Prep Stage: Apple Filling and Pastry

25 Mins • Filling and Pastry

Dice the apples and toss them with the granulated and brown sugars, cinnamon, lemon juice and raisins, then leave the filling to sit for 10 minutes so the juices start to run. Meanwhile unroll the puff pastry, cut each sheet into 4 squares, and beat the egg for the wash.

Maestro Tip: Let the filling sit for 10 minutes, then spoon it in with a slotted spoon — too much juice in the pastry makes the bottom soggy.

  1. 1

    Make the Apple Filling

    15 Mins Room temperature, about 20°C (68°F)

    Heat the oven to 200°C (400°F) and line a baking tray with baking paper. Peel, core and dice the apples into 1 cm pieces, then toss them in a bowl with the granulated sugar, brown sugar, cinnamon, lemon juice and raisins. Leave the filling to sit for 10 minutes.

    Dice the apples small and even — big chunks poke through the pastry and leave empty pockets.

    Done when: The apples are coated in sugar and spice and a little juice has collected in the bowl.

  2. 2

    Cut and Fill the Pastry

    10 Mins Room temperature, about 20°C (68°F)

    Unroll the puff pastry on a lightly floured surface and cut each sheet into 4 squares, about 12 cm on each side. Spoon about 2 tablespoons of filling onto one half of each square, keeping the edges clear, and dot with a little melted butter.

    Use a slotted spoon for the filling so the juice stays in the bowl — wet edges will not seal.

    Done when: Each square has a neat mound of filling on one half and clean, dry edges.

  3. 3

    Fold and Seal

    10 Mins Room temperature, about 20°C (68°F)

    Brush the edges of each square with a little beaten egg, fold the empty half over the filling to make a triangle, and press the edges firmly with a fork to seal. Cut two small slits in the top of each turnover so steam can escape.

    Press the fork firmly all the way around — a turnover that opens in the oven spills its filling onto the tray.

    Done when: The turnovers are neat triangles with crimped, sealed edges and two steam slits on top.

  4. 4

    Bake Until Golden

    25 Mins 200°C (400°F)

    Brush the tops with the rest of the beaten egg and scatter over the coarse sugar. Bake on the middle shelf for 20 to 25 minutes until the pastry is puffed, crisp and deep golden, and the filling is bubbling at the slits.

    If the tops brown too fast, move the tray down a shelf rather than turning the oven down — the pastry needs the heat to puff.

    Done when: The pastry is puffed and deep golden, the sugar is crisp, and apple juice bubbles gently at the slits.

  5. 5

    Cool and Serve

    10 Mins Room temperature, about 20°C (68°F)

    Cool the turnovers on a wire rack for at least 10 minutes so the filling sets and the pastry stays crisp. Serve warm, as in the photo.

    Eat them the same day — puff pastry is at its best within a few hours of baking.

    Done when: The pastry is crisp, the filling is hot but no longer runny, and the turnovers hold their shape when lifted.

Finishing Touches & Plating

Serve the turnovers warm, dusted with a little extra coarse sugar if you like, with a cup of coffee or tea. The first bite should shatter the pastry and give way to hot, cinnamon-sweet apple — that contrast is the whole point of an appelflap.

Nutritional Physiology & Benefits

Nutrition

Energy

251

kcal / serving

Protein

3g

Complete AA

Carbs

36g

Complex

Fats

12g

Healthy

Per serving (8 servings · 1 serving ≈ 105 g)
Energy251 kcal
Protein3 g
Carbohydrates36 g
Fat12 g
Fibre2.1 g
Sugar18.4 g
Sodium139 mg
Per 100g
Energy239 kcal
Protein3.2 g
Carbohydrates34.7 g
Fat11 g
Fibre2 g
Sugar17.5 g
Sodium132 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C (apples, lemon), vitamin A (butter, egg), potassium and fibre (apples, raisins), B vitamins (flour, egg).

Real Apple Filling

Each turnover carries about 50 g of apple, bringing fibre, vitamin C and potassium into a sweet snack.

Cinnamon Warmth

Cinnamon gives the filling its warm, sweet scent without adding sugar, and it is the traditional partner for apples.

Slow, Satisfying Energy

Puff pastry and apple together make a genuinely filling snack rather than a quick sugar hit, so one turnover holds you over nicely.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Black Coffee

Bitter, unsweetened black coffee cuts through the buttery pastry and sugar, and the two have been a cafe pairing in the Netherlands for generations.

Cinnamon Tea

A milky tea with a little cinnamon is a gentle, warming partner for the pastry on a cold afternoon.

Sides

Whipped Cream

A spoonful of unsweetened whipped cream melts into the warm, spiced apples and softens the sweetness.

A Tart Apple

A sharp, tart apple on the side echoes the filling and keeps the snack from feeling too rich.

Complete menu

Serve the appelflappen warm with a pot of coffee and a bowl of whipped cream, or as an afternoon snack after a Dutch stamppot lunch; one turnover with black coffee is the classic bakery order.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Cutting While Piping Hot

Cutting a hot turnover makes the apple filling run out and the pastry collapse; wait at least 10 minutes so the juices set. This is a cooking tip, not medical advice.

Very Sweet Drinks With Appelflap

Very sweet sodas or sugary lattes double up on the pastry's sugar and dull the cinnamon; water, black coffee or unsweetened tea are the better match. This is general nutrition information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA classic with coffee; one warm turnover is a generous snack.
  • ChildrenChildren love the sweet cinnamon apples; cut one turnover in half for small hands and let it cool a little first.
  • ElderlySoft and easy to eat when warm; serve half a turnover with a cup of tea.
  • Pregnant womenGenerally fine when baked right through and served fresh; the egg wash is fully cooked in the oven.
  • Breastfeeding womenGenerally fine in a normal serving; a sweet pastry snack like this is a quick source of energy.
  • AthletesA quick carbohydrate snack after training, best paired with something with protein, such as a glass of milk.
  • Weight gainA good choice: energy-dense, easy to eat, and a second turnover is no hardship.
  • Weight lossTake half a turnover and skip the extra coarse sugar on top; the apple filling is the lighter part.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesModerate in sugar and carbohydrate (about 36 g carbs and 18 g sugar per turnover); take half a turnover and skip the coarse sugar topping, and ask your clinician about portion size.
  • High blood pressureLow in sodium (about 139 mg per turnover); enjoy occasionally as part of a balanced day.
  • Kidney diseaseLow in protein and potassium per turnover; a half portion is safest if you are watching potassium, and ask your clinician about portion size.
  • GoutLow in purines; a sweet pastry is generally fine occasionally, though the sugar is best kept modest.
  • Stomach issuesThe buttery pastry and cinnamon can be heavy on a sensitive stomach; a smaller portion, eaten slowly, is usually easier.
  • Cardiovascular diseaseModerate in saturated fat from the puff pastry and butter; enjoy occasionally and favour a smaller portion.
  • Fatty liverRich in sugar and energy for its size; keep it an occasional treat and favour a half turnover.
  • Food allergiesContains gluten (wheat), egg and milk (butter). The raisins are a dried fruit, not a tree nut, but check the puff pastry label for nut warnings.
  • Special therapeutic dietsIf you follow a prescribed low-sugar or low-fat diet, take a half turnover and skip the coarse sugar, and check with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then store in a sealed container lined with kitchen paper.
In the fridge
2 days in the fridge, in a sealed container.
In the freezer
Up to 2 months, unbaked and assembled; bake from frozen, adding 5 minutes.
How to reheat
Reheat in an oven at 180°C (350°F) for 8 to 10 minutes until hot and crisp again; microwave reheating softens the pastry.
Freezing recommended
Yes — freeze unbaked turnovers for up to 2 months; baked ones freeze less well.
Signs it has spoiled
Soggy pastry, sour or fermented smell from the filling, or mould.

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