Irene and Edwin

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Appelflappen (apple beignets)

Appelflappen (apple beignets)

Though traditionally served in the Netherlands with oliebollen around New Year's, these are quite classic apple beignets.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Snack
Cuisine: Dutch, French
Keyword: Deep-fried, Flour, Milk
Author: Edwin Voskamp



  • cups unbleached all-purpose flour
  • 1⅓ cups whole milk
  • ½ tsp koshering salt
  • 1⅛ tsp instant yeast


  • 4 large apples (Golden Delicious or such) peeled, cored, sliced ¼" thick


  • 6 cups frying oil vegetable


  • 1 cup powdered sugar (confectioner's sugar)


  • Put batter ingredients together and stir it until it is smooth.
    You don’t have to let the dough rise (note: I have done it and it works fine, likely will again).
    Peel the apples, core, and slice a quarter-inch thick.
    Sprinkle the slices with powdered sugar and cinnamon.
  • Cover with plastic and let rest for 45 minutes.
  • Preheat oil in a large pan to 375°F.
    Dry the slices, and put them one after the other through the batter, make certain they're fully coated, and don't fill the hole. I coat as many as fit in a batch of frying.
    Drop the coated slices in the oil and flip until golden brown, flipping over halfway through.
    It's nice doing this with two so one can coat the next batch's slices as the other slices.
  • Sprinkle with powdered sugar and eat with your fingers.

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