Shopping list
12 sheets puff pastry (frozen)
3 apples (goudreinetten)
50 gram sugar
2 teaspoons cinnamon
sunflower oil, to deep fry in
TIP! Knead and roll out the pastry left overs and use the extra apple.
Roaming around in a big bookstore (Donner Rotterdam, as it happend to be) on a cold winter afternoon, a cookbook immediately draws our attention by it's simplicity. It turns out to be written by a master patissier from Amsterdam, world famous in Holland: Cees Holtkamp.
Leafing a moment through his book we see the recipe for apple beignets. Now we've been baking apple beignets for years and we've often thought: "How do those patissiers do it? Making awesome tasting apple beignets which also look stunning?".
We bought the book and once at home we started baking right away. And now we know! What a surprise: they are easy peasy to make yourself! The best 35.00 euro's spend in a long time!
How to make the best Dutch apple beignets
Defrost the puff pastry.
Peel and core the apples.
Cut each apple into three slices.
Combine sugar and cinnamon.
Heat the sunflower oil until it reaches 180°C
Cut 12 circles from the puff pastry.
Place six of the circles on waxed paper.
Place apple slices on top, fill them with cinnamon-sugar.
Brush a drop of water on the edge of the bottom circles then press the 6 remaining circles firmly on top.
This way no oil can seep into the beignets.
Check if the temperature of the sunflower oil is 180°C,
Bake the beignets golden in 3 minutes on each side.
Allow them to drain a moment, on kitchen paper.
Press both sides of the apple beignets in the cinnamon-sugar.
They turned out perfect, with our thanks to Mister Cees Holtkamp!