Dutch Apple Beignets with Puff Pastry

Jump to recipe


Dutch Apple Beignets (Appelbeignets) come in two versions in the Netherlands, one you make at home which consists of a slice of apple dipped in batter and deep fried in oil (also called Appelflappen by some, read more about that in my Appelflappen vs Appelbeignets post) and the version you can buy at the bakery or supermarket which is a slice of apple packed into puff pastry and deep fried in oil. This recipe focuses on the apple beignets with puff pastry. If you’re looking for the apples dipped in batter version check out my Dutch apple fritters recipe. 

How To Make Dutch Apple Beignets With Puff Pastry

Making Dutch apple beignets with puff pastry is really easy.

Ingredients for Dutch apple beignets with puff pastry on a wooden surface.   

All you need is an apple, puff pastry, a little bit of almond paste, some butter and cinnamon. You can buy almond paste or make some yourself with my recipe for homemade almond paste.

 

Collage of 4 photos. 1. butter, almond paste, cinnamon in small white dishes on a wooden surface. 2. cinnamon and almond paste in a small cup, butter being added. 3. butter, almond paste and cinnamon being mixed together. 4. square piece of puff pastry on a wooden surface.

Start by mixing together your almond paste, cinnamon and some butter. If you’re using ready made puff pastry from the freezer for the dutch apple beignet make sure it’s thawed before use.

 

Collage of 4 photos. 1. square piece of puff pastry with a slice of apple on top on a wooden surface. 2. square piece of puff pastry with a slice of apple on top with a almond paste mixture filling the hole of the apple on a wooden surface. 3. square piece of puff pastry with a slice of apple topped with another square piece of puff pastry which has been pushed down to fit around the apple slice. 4. puff pastry filled with apple slice cut in to a circle with a round cutter with scalloped edges.

Peel and slice your apple and take out the core and slice them into thick slices. I get about 3 big slices out of one apple. Put a piece of puff pastry big enough to fit your apple slice on your work surface and brush with some water. Put one slice of apple on your puff pastry and fill it with your almond paste mixture. Cover the apple slice with another piece of puff pastry and make sure to tightly seal the edges around the apple slice. Use a cutter to cut out the puff pastry covered apple slice, make sure there’s  some puff pastry left around the edges so you’ll be left with a nice cut out dutch apple beignet.

I use a cutter with scalloped edges because that gives them the same look as when you buy them at the bakery. But you can also use a cutter with straight edges. Make sure your cutter is big enough to fit around your apple as well as leave some dough around the apple slice. You could also use a small bowl to cut the apple out if you don’t have a cutter that’s big enough.

In the Netherlands we can buy square piece of puff pastry but for this recipe a square piece isn’t necessary, just make sure you have puff pastry that’s big enough to cover the apple and leave some dough around the edges to make sure the apple is secure in the puff pastry. Whatever type of puff pastry you’re using, you’ll have some leftover scraps of puff pastry after cutting. You can keep these in the freezer and, when you’ve got enough use at a later date to, for example make sugar palmiers. The palmiers won’t puff up as high as they would when using ‘fresh’ puff pastry, but they’ll taste good. I usually do something like this with my leftover puff pastry scraps. It’s an easy and tasty way to net let your puff pastry scraps go to waste.

 

Collage of 4 photos. 1. apple beignet with puff pastry ready to fry on a wooden surface. 2. apple beignet with puff pastry being added to a pan of hot oil. 3. two apple beignets with puff pastry being fried in hot oil. 4. two apple beignets with puff pastry being turned over in hot oil.

Take your cut out and sealed apple beignet and slowly drop them into the hot oil of a deep fryer, or you can fry them in a pan filled with oil. Make sure the oil is  375°F/190°C. I always use sunflower or peanut oil. When the pastry starts to puff at the top you can flip the dutch apple beignets over. Fry them until they’re golden brown. 

 

Collage of 2 photos. 1. two apple beignets with puff pastry one side down in a shallow dish with cinnamon sugar. 2. two apple beignets with puff pastry on a plate a third one being added to the plate.

When the apple beignets are done, leave them to cool for a few minutes. While still warm roll them in cinnamon sugar. You can choose to only have cinnamon sugar on top or all over. 

Serve the Dutch apple beignets while they’re still warm. 

three dutch apple beignets on a white platethree dutch apple beignets on a white plate

Print
Dutch Apple Beignets with Puff Pastry
Dutch Apple Beignets with puff pastry are apple slices filled with almond paste in puff pastry that's deep fried. A delicious Dutch treat.
close up of one dutch apple beignet on a white plate
Votes: 3
Rating: 5
You:
Rate this recipe!
Type Other, Snacks
Cuisine Dutch
Prep Time 20 minutes
Cook Time 7 minutes
Servings
apple beignets
Ingredients
Apple Beignets
  • 6 pieces puff pastry (approx 4 inch x 4 inch / 10 cm x 10 cm) or big enough to fit your apple slice
  • 1 apple sour or sweet and sour apple
  • 1 tablespoon almond paste 15 gram
  • 1/8 teaspoon cinnamon
  • 1 teaspoon butter 5 gram
Topping
  • 3 tablespoons cinnamon sugar 3 tablespoons sugar mixed with 1/2 teaspoon cinnamon
Equipment
Frying
Type Other, Snacks
Cuisine Dutch
Prep Time 20 minutes
Cook Time 7 minutes
Servings
apple beignets
Ingredients
Apple Beignets
  • 6 pieces puff pastry (approx 4 inch x 4 inch / 10 cm x 10 cm) or big enough to fit your apple slice
  • 1 apple sour or sweet and sour apple
  • 1 tablespoon almond paste 15 gram
  • 1/8 teaspoon cinnamon
  • 1 teaspoon butter 5 gram
Topping
  • 3 tablespoons cinnamon sugar 3 tablespoons sugar mixed with 1/2 teaspoon cinnamon
Equipment
Frying
close up of one dutch apple beignet on a white plate
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Combine almond paste, cinnamon and some butter till all is incorporated into a smooth paste.
  2. Peel the apple, take out the core and slice into thick slices of 0.6 inch - 0.8 inch (1.5 cm- 2 cm thick).
  3. Put a piece of puff pastry big enough to fit your apple slice on your work surface and brush with some water. Put one slice of apple on your puff pastry and fill it with your almond paste mixture. Cover the apple slice with another piece of puff pastry and make sure to tightly seal the edges around the apple slice. Use a (scalloped) cutter to cut out the puff pastry covered apple slice, make sure there's some puff pastry left around the edges that's sealed to ensure no oil can get into the pastry.
  4. Bake them in a sunflower oil at 375°F/190°C. for 7-8 minutes till golden brown. When the pastry starts to puff at the top you can flip the dutch apple beignets over.
  5. Leave to cool slightly before rolling them in cinnamon sugar.
  6. Server while still warm.
Recipe Notes
  • Use sour or sweet and sour apples.
  • You can also coat the apples in cinnamon and sugar for extra sweetness.
  • If you're making a big batch of apple beignets put the cut out apple beignets into the fridge till you're ready to fry them
  • You can reheat apple beignets in the oven. Preheat the oven to 350°F / 175°C and put them in the oven for 5-8 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Home