Second week of Belgium, and this time we’re going for pastries. Incidentally I found out that Belgian buns have no relation to Belgium (in case you’re wondering why they weren’t chosen), and the recipe I have chosen seems to have dual citizenship of Belgium and the Netherlands. It has become clear in just the few weeks that I’ve been doing this that there are many recipes which are not just natives of one European country, that when it comes to food, there are fewer borders than the political and economic ones we have built.
Appelflap are by far the most straightforward recipe I’ve made so far, and possibly my favourite too. I made them early yesterday morning, and Oscar and I ate some of them straight out of the oven whilst walking to Kettle’s Yard. They were a perfect breakfast, and I was pleased with how well they turned out (I was rushing a little because we were running late).
Finally, in Brexit news, I almost fell for the Observer’s April Fool’s joke today, that there are now Remain and Leave emojis.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
Appelflap (recipe adapted from here)
6 apples (I used Braeburn, but if you like it less sweet, use cooking apples of some sort)
1 tbsp butter
4 tbsp brown sugar
1 tsp vanilla extract (or a vanilla bean if you have one around)
1/2 tsp ground cinnamon
500g puff pastry
milk/egg to brush pastry with
- Preheat the oven to 180C. Peel, core and cut the apples into small chunks. Place in a saucepan over a medium heat with the butter. Cook for a couple of minutes.
- Once the butter has melted, add the sugar, vanilla and cinnamon. Simmer for approx 20-30 mins until the apple begins to go soft and becomes more sauce-like.
- Roll out the pastry and cut into six 13x13cm squares (I bought ready rolled pastry, and the sheet was 39x26cm, but adjust depending on your pastry size). Place the pastry squares on a lined baking sheet, or two.
- Let the apple cool for a few minutes. Once cooled, divide the apple between the pastry squares.
- Brush the edges of the pastry with milk/egg, and then fold diagonally to make a triangle. Seal the edges of the pastry by pressing a fork along the open edges. Brush the top of the pastry with milk/egg and then sprinkle with brown sugar.
- Bake in the oven for 20-25 mins until puffed up and golden brown. Best eaten fresh out of the oven (after a little bit of cooling!)