Artigenda
Apple Turnover Day
When: annually, July 5.
Apple Turnover takes centre stage on 5 July on Apple Turnover Day. This day is best known in the United States. Outside the United States, the day is less well known. With a little imagination, you could also apply this day to the Dutch “appelflap.”
What is an apple turnover?
An apple turnover is a type of pastry that is traditionally made by encasing a filling of spiced, sweetened apple pieces in a thin layer of pastry dough, which is then folded over to form a triangular or semi-circular shape. The edges are sealed, and the pastry is baked until it is golden brown and flaky.
Components
Pastry dough: The dough used for apple turnovers can vary, but puff pastry is commonly used due to its light, flaky texture. Some recipes might use pie crust or other types of pastry dough.
- Apple filling: The filling typically consists of chopped apples mixed with sugar, cinnamon, and sometimes other spices like nutmeg or allspice. Some variations may include a touch of lemon juice or zest for added flavour, or a bit of flour or cornstarch to thicken the filling as it bakes.
- Assembly and baking: The prepared apple filling is placed in the centre of a square or round piece of dough. The dough is then folded over the filling to form a turnover, and the edges are crimped to seal them. Before baking, the turnovers might be brushed with an egg wash to give them a shiny, golden finish and sprinkled with sugar for extra sweetness and texture. They are baked until the pastry is crisp and golden brown.
Variations
Apple turnovers can be enjoyed in various ways. They can be served warm or at room temperature and are often topped with a drizzle of icing or a dusting of powdered sugar. They are commonly eaten as a dessert, breakfast pastry, or snack. While the classic version features apples, turnovers can be made with different fruits like berries, peaches, or cherries, as well as savoury fillings such as cheese and spinach.
Overall, apple turnovers are cherished for their delightful combination of flaky pastry and sweet, spiced apple filling, making them a beloved treat in many cultures around the world.
The Dutch "appelflap"
The “appelflap” (from now on without the quotes), is a Dutch pastry. This Dutch pastry is akin to the apple turnover, but there are some differences. They have distinct characteristics rooted in their respective culinary traditions. Here’s a detailed comparison highlighting the differences between these two treats:
Pastry dough
Apple turnover:
- Typically uses puff pastry, which is known for its multiple flaky layers created by the butter folded into the dough.
- The dough can also be made from pie crust or other types of pastry dough, depending on the recipe or regional variation.
Dutch appelflap:
- Traditionally made with puff pastry, similar to the apple turnover, providing a light and flaky texture.
- In the Netherlands, there is also a version of appelflap made with a slightly denser dough, more akin to pie crust.
Filling
Apple turnover:
- Filled with a mixture of chopped apples, sugar, and spices such as cinnamon. Some recipes might include additional ingredients like raisins, nuts, or a bit of lemon juice for added flavor.
- The filling is often thickened with a small amount of flour or cornstarch to prevent it from becoming too runny during baking.
Dutch appelflap:
- The filling consists of diced or finely chopped apples mixed with sugar and cinnamon. Raisins or currants are common additions, providing a slight variation in texture and flavor.
- Some Dutch recipes might include a bit of lemon juice or zest to balance the sweetness.
Shape and assembly
Apple turnover:
- Usually shaped into triangles by folding a square piece of dough over the filling.
- The edges are sealed, often by crimping with a fork, and the turnovers are baked until golden brown.
Dutch appelflap:
- Typically shaped into triangles or semi-circles, similar to the apple turnover.
- The edges are sealed, and the pastry is often brushed with an egg wash and sprinkled with coarse sugar before baking, giving it a shiny, caramelized finish.
Flavor and texture
Apple turnover:
- The use of puff pastry gives the apple turnover a very light, flaky texture.
- The filling is sweet and spiced, with a balance of apple flavor and the warmth of cinnamon.
Dutch appelflap:
- Also features a light, flaky texture from the puff pastry, though the Dutch version can sometimes have a slightly denser crust when made with pie dough.
- The appelflap’s filling is similar in sweetness and spice but often includes raisins or currants, adding a distinctive Dutch touch.
Cultural context
Apple turnover:
- Popular in many countries and often enjoyed as a breakfast pastry, dessert, or snack.
- Known for its versatility and variations across different regions and culinary traditions.
Dutch appelflap:
- Holds a special place in Dutch culture, commonly enjoyed during festive occasions, especially New Year’s Eve, alongside other traditional Dutch pastries.
- Widely available in Dutch bakeries and markets, particularly during the fall and winter months.
About the differences
While both the apple turnover and the Dutch appelflap are delightful pastries featuring a flaky crust and a spiced apple filling, they differ in subtle ways. The Dutch appelflap often includes raisins or currants and is deeply embedded in Dutch festive traditions, whereas the apple turnover is more broadly known and varies more widely in its preparation and ingredients. Despite these differences, both pastries offer a delicious way to enjoy the comforting flavors of apples and cinnamon.
