Appelflappen (Apple Beignets)

Dec 30, 2014 by

Confusion about apple fritter and apple turnover. Is it appelflappen or appel beignets? Depends who you ask, and it depends where you are at.  If you have appetite for an apple fritter or an apple turnover you should wait and see what you get from the bakery. Both contains apple but how is the apple packaged. In puff pastry and baked in the oven or batter fried? It seems impossible to put an end to this confusion. Because how do you get everyone involved so far as to use the same definitions for apple fritters and apple turnovers? As for me I’m still calling these appelflappen because that’s what they were called where I grew up, even though officialy they are called appel beignets 😉 Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Every Dutch family will have some oliebollen and or appelflappen.

Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1¼ cups beer (Heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners’ sugar, for dusting
Instructions
  1. Peel and core the apples slice in ¼ inch rings and put them in cold water so they wont turn brown.
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners’ sugar over them and serve hot.

 

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Appelflappen (Apple Beignets)
 
Prep time
Cook time
Total time
 
Appelflappen (beignets) are next to the oliebol the most popular treat on New Years Eve. Ever Dutch family will have some oliebollen and or appelflappen.
Author:
Recipe type: Dessert/Holiday
Cuisine: Dutch
Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • Salt
  • 1¼ cups beer (heineken)
  • Vegetable oil, for deep-frying
  • 4 Golden Delicious or which ever apples you got available
  • Granulated or confectioners' sugar, for dusting
Instructions
  1. Peel and core the apples slice in ¼ inch rings
  2. In a bowl, whisk the all-purpose flour with a pinch of salt; gradually whisk in the beer until completely smooth. Allow the batter to rest for at least 30 minutes or up to 1 hour.
  3. In a large deep skillet, heat 3 inches of the vegetable oil to 370° over moderate heat. Stir the batter. Working in batches, dip the apple rings in the batter and fry them, turning occasionally, until golden and crisp, about 6 minutes.
  4. Using a slotted spoon or a wire skimmer, transfer the beignets to a baking sheet lined with paper towels to drain. Keep the cooked beignets warm in a low oven while frying the rest. Sprinkle the beignets with granulated sugar or sift confectioners' sugar over them and serve hot.

 

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Stoof Peertjes (Dutch)

Jan 7, 2012 by

It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).

If you are Dutch you know what this is. This is a typical Dutch dish. I had to improvise with this recipe for stoofpeertjes, because some ingredients are not available here, like ‘Gieser Wildeman Pears’, I used Bosc Pears. Bosbessensap is not available here neither. I came up with one of my own concoctions.

Ingredients

8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
2 tbsp sugar
1 (12oz) bag of berry blend berries
1 cups of Minute Maid Pomegranate blueberry juice
1 cinnamon stick
1 tbsp cornstarch

Instructions

  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don’t have the same pears the color won’t be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom’s Dutch Cooking.

 

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Recipe Card StoofPeertjes

 

Stoof Peertjes
 
Prep time
Cook time
Total time
 
It is about time I start to post some recipes of my child hood. Recipes of the food my mother used to cook for us and still does. The picture below shows some shots of her well used cookbook :).
Author:
Recipe type: Side Dish and or Dessert
Cuisine: Dutch
Ingredients
  • 8 bosc pears (if you can get your hands on the Gieser Wildeman Pears use that)
  • 2 tbsp sugar
  • 1 (12oz) bag of berry blend berries
  • 1 cups of Minute Maid Pomegranate blueberry juice
  • 1 cinnamon stick
  • 1 tbsp cornstarch
Instructions
  1. Peel the pears, half them and take the core out. Put the bag of frozen berries in a pot and add the juice and sugar. Add the pears and the cinnamon stick. ( The original recipe says boil in water with the cinnamon stick, since I don't have the same pears the color won't be the same, if I just boil them in water so I changed it and cook them in berry juice). Bring to a boil then simmer for 2 hours. Take the pears out, press the berries through a sieve. If you like the juice thick add some diluted cornstarch to the juice. You can serve this as a side dish or use it for a dessert, add it to yoghurt or add the juice to griesmeel pudding another recipe from my Mom's Dutch Cooking.

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