Excellent recipe on this week

CREAMY CORN SOUP

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APPELFLAPPEN

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 APPELFLAPPEN



20 grams (0.7 oz) currants
20 grams (0.7 oz) raisins
3 dried apricots
100 ml (3.3 fl oz) apple juice
2 Jonagold apples (or similar crisp red apples)
2 tablespoons sugar
Pinch of cinnamon
1 package puff pastry (usually ten squares)
Coarse sugar


1.Add the currants, raisins and apricots to the apple juice and allow to soak, preferably overnight, but at least for a good hour. Allow the puff pastry to thaw, while you peel and core the apples. Chop the apples into small pieces. Drain the soaked fruit, but keep the water. Finely chop the apricots and add them together with the currants and raisins to the apples and stir.  Then add the sugar and the cinnamon and stir until everything is well mixed. Set aside.

2.Peel the separate squares of puff pastry apart. Place them before you with one corner pointing downwards. Place approximately 1 to 1 1/2 tablespoons of filling on the bottom half of the square, wet the edges of the dough with some of the soaking water that you saved before and fold the top part over, forming a triangle. Carefully press the dough around the filling and on the edges, making sure they are sealed.

3.Place the triangles on parchment paper on a baking sheet and place in the fridge while you pre-heat the oven to 200C (400F).

4.Remove the baking sheet from the fridge, and moisten the top of each triangle with a little bit of water, before sprinkling the coarse sugar on top. Place the baking sheet on the middle shelf in the oven, and bake the turnovers for 20 minutes or until golden. Can be eaten warm or cold enjoy.


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