APPELFLAPPEN (APPLE FOLDS)

APPELFLAPPEN (APPLE FOLDS) image

Yield pieces

Number Of Ingredients 11

(For appr. 12 pieces) :
250 grams flour,
125 grams cold, firm butter,
1 deciliter water,
a pinch of salt.
For the filling :
4 to 5 cooking apples,
appr. 4 tablespoons (not heaped) of sugar,
30 gr. currents, 30 gr. raisins, some cinnamon.
For brushing :
1 egg yoke or a mix of milk and sugar.

Steps:

Prepare or buy (shortcrust) pastry. Roll the pastry not too thinly and cut out large cirkels (6 in/15cm). Prepare the filling by cutting dices out of the pealed apples and mix them with the sugar, cinnamon, well drained previously washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each cirkel of pastry and fold the edges over it, glueing the edges down with water. Brush each applefold with the eggyoke, which has been slightly beaten in a table spoon of water or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven in approx. 10 minutes until golden brown and well cooked. Eat them not too long afterwards as the crust will soon become limp because of the moist filling.