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Print this Recipe    Appelflap

Appelflap (Apple Fold)
(for appr. 12 pieces) :

250 grams flour
125 grams cold, firm butter
1 deciliter water
a pinch salt

4 to 5 cooking apples
4 scant tablespoons sugar
30 gr currents
30 gr raisins
some cinnamon

For brushing : 1 egg yolk or a mix of milk and sugar

Prepare or buy (shortcrust) pastry. Roll the pastry not too thinly
and cut out large circles (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 circle of pastry
and fold the edges over it, gluing the edges down with water. Brush
each applefold with the egg yolk, 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.

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