Appelbollen – Dutch Apple Dumplings are a really old traditional pastry. Not only in The Netherlands but also in Belgium. A steamy warm apple, filled with cinnamon and sugar, enclosed with a buttery, flaky puff pastry crust. Use fresh apple from the new harvest and serve it warm on a cold winter day with a cup of tea.
Ingredients for 4 Appelbollen – Dutch Apple Dumplings
- 4 firm, medium tart apples
- 450g puff pastry (frozen sheets thawed)
- 50g granulated sugar
- 1/2 tsp cinnamon
- 1 small egg
Materials
- Rolling pin
- Apple corer
- Paring knife
- Chopping board
- 2 small bowls
- Pastry brush
- Baking sheet
- Baking paper/ baking mat
How it’s done!
1. Preheat the oven to 180°C/355°F and line a baking sheet with baking paper.
2. Peel the apples and core them with an apple corer, or by cutting out the center of the apples with a paring knife (make 4 cuts around the stalk and the bottom of the appel and push out the core.)
3. If you are using the square frozen puff pastry sheets (10 sheets per package), layer 4 x 2 sheets on each other (sticky side touching, flour side outside). Roll the 4 sandwiched sheets out with a rolling pin until the puff pastry sheets are big enough to enclose an apple.
If you are using fresh puff pastry or any other store-bought sheets, cut out 4 squares of the puff pastry and keep some of the pastry dough for later.
4. Mix the sugar with the cinnamon in a small bowl. In another small bowl beat the egg.
5. Put the peeled and cored apple in the middle of each rolled out/cut out puff pastry sheets. Fill each apple with 2,5 tsp of cinnamon sugar and close the dough by bringing the ends together.
6. Put the Appelbollen – Dutch Apple Dumplings (with the folded dough side down) on the prepared baking sheet.
Optionally: if you prick a hole in the top of each Appelbol with a skewer, the excess moisture can get out and evaporate.
7. Cut 8 leaves and shape 4 stalks out of the leftover puff pastry. Decorate the Apple Dumplings each with 2 leaves and a stalk, to make it look like a real apple. If the puff pastry leaves and stalks do not stick properly, use some of the beaten egg to glue it together.
8. Brush the Appelbollen with the egg and sprinkle the leftover cinnamon sugar on top. (Try to evenly sprinkle the sugar, otherwise, the sugar will easily burn in the oven when there are large spots of sugar.)
9. Bake the Appelbollen – Dutch Apple Dumplings for 25 minutes. (If your oven does not have even distribution of heath, then turn the baking sheet, halfway through baking).
Serving tip: You can serve the Appelbollen – Dutch Apple Dumplings warm or cooled down, but make sure to let them cool down for at least 5 minutes, to not burn your mouth!
If you like to try another real Dutch classic, then check out the recipe for Worstenbroodjes – Dutch Sausage rolls. If you rather try another sweet apple recipe, then check out this Easy Apple Galette recipe.
Tried this Dutch Delicacy? Let me know in the comments down below if you enjoyed these Appelbollen – Dutch Apple Dumplings. And feel free to drop any questions or suggestions. It always makes me happy to see photos of your creations. So share them with me @Talesofpastry (Insta + FB) or Tales-Of-Pastry (Reddit).
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