Apple flaps with creamy apple fill

METHOD

How to make it

1. 01

   STEP 1

   Done

   Preheat the oven 200 degrees and coated a baking tin with baking paper.

2. 02

   STEP 2

   Done

   Place the puff pastry next to each other on your work surface to thaw.

3. 03

   STEP 3

   Done

   Peel the apples and cut them into small square cubes. Mix in a bowl with 1 uth lemon juice, the 30 raisins, 40 g bark sugar, 1 el maple syrup, 1 el flower, 1 tl maizena, 1 cinnamon, 1 th ¼ tl Piment powder. Make a good mix.

4. 04

   STEP 4

   Done

   Tip 1: The maple syrup gives a viscous taste to the filling, but you can also let out.

5. 05

   STEP 5

   Done

   Tip 2: The piment powder brings the sweet taste nicely in balance, but could also let you out. No idea what it is? Then check out this article.

6. 06

   STEP 6

   Done

   Remove the puff pastry from the paper and turn the dough so that the sticky side will lie above. Cover a triangle of the puff pastry with approx. 1,5 tablespoon filling and spread evenly. Fold the other triangle over and push the puff pastry on each other. Close well by pushing the teeth of a small fork on the edges of the dough.

7. 07

   STEP 7

   Done

   Also fill the 7 other apple flaps and then put them on your baking tin. If this one's big enough, it fits.

8. 08

   STEP 8

   Done

   Knock the egg loose and brush the flaps with it. Then sprinkle with a uniform layer of crystal sugar.

9. 09

   STEP 9

   Done

   Tip 3: I always add a small splash of milk to the egg before I knock it loose. This covers easier and gives more shine.

10. 10

    STEP 10

    Done

    Bake them 20 - 25 minutes in the middle of the preheated oven until they are nice brown and crispy, because then they are the best! Better bake a few minutes longer than too short.