Apple Rum Triangles

apple triangles

We had one day of spring here, last week. Just a peak into how wonderful its going to be soon. The flowers are blooming everywhere. I have already started wearing my summer shirts only to get a shock when I step outside to, well uh, slightly cold weather. It’s that one damn day that has gotten my brain all confused. So, before spring fever hits at full speed, I decided to make these one last time.

I make these for my baby girl nearly every weekend because they are so damn easy. And so damn delicious! They are called ‘appelflappen’ in dutch and are pretty ubiquitous here. And, I can safely say a pretty big favorite amongst young and old. They look so impressive and one would not imagine how extremely easy these are to put together.

I made a grownup version to this classic dutch treat. I just added a splash of rum! Oooh and was it good. I got just a little bit tipsy in the middle of the afternoon. But then again I don’t need much to get tipsy, so, don’t worry there isn’t that much rum in there to get you drunk like me! Hehe.

apple triangles

apple triangles

apple triangles

makes 6
puff pastry (I used 5″ squares)
1 large apple, sliced into small pieces (I used elstar, but you could use any sort)
3 tbsps brown sugar (more if you like it sweeter)
1/2 tsp cinnamon
1 tbsp lemon juice
30 grams walnuts (roughly chopped)
2 tbsps rum (optional)

1 egg yolk + 1 tbsp milk (for the egg wash)
3-4 tbsps  crystal sugar

to prepare
Preheat oven to 350°F/180°C.

Defrost the puff pastry and set the squares on a baking tray lines with baking paper.

Toss the sliced apples with all the other ingredients. Spoon a bit in the middle of each square and then holding one corner fold over sealing onto the opposite square, forming a triangle. Press the edges down with a fork. Use a little bit of water to seal if necessary.

In a bowl whisk the egg yolk with the milk. Brush all the triangles with the egg mixture. Sprinkle the triangles generously with the crystal sugar and bake for 20 minutes or till golden brown.

Let cool and serve with a scoop of ice cream or with a yummy cup of tea.

 

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