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How to International Christmas Cooking:Dutch Pastries

8 Dutch AppelflappenIngredients8 sheets of puff pastry4 tart apple cut into chunks50 g raisins soaked and drained4 tbsp sugar2 tsp cinnamon1 lemonWhisked egg for brushingCane sugar for sprinkling on top of the doughMethod:Before you start making the appelflappen you first have to soak the raisins. You can leave them for 15 minutes in hot water or. Drain and set aside.Preheat your oven at 220°C / 430°F (I use the conventional setting, not the hot air). Peel the apples, remove the core and dice them into small chunks. Mix the apple chunks with the soaked raisins, sugar, lemon juice and cinnamon.Take the sheets of puff pastry. Put a small heap of the apple raisin mix on top of each square.Fold the sheet diagonally, so you get the shape of a triangle. Carefully press the edges and make sure they are sealed so no air can escape. You can do this with a fork and get the added bonus of a nice pattern along the edge of the pastry.Brush the top of the triangles with the whisked egg and sprinkle on some cane sugar to get that nice sugary crust.Put them in the oven for about 15 minutes. It takes 17 minutes in our oven to get the perfect result. Keep a close eye on the appelflappen to check the perfect point for your oven. They should be puffed, crisp and deep golden brown when ready. Transfer them to a rack to cool (at least slightly) before eating.

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