Appelbollen (Dutch Apple Dumplings)

Those of you that read my other blogs know that, these last several years, I've been picking fruit in local orchards around the valley for most of my cooking and canning. For one, the price you pay for fruits when you pick them is at least fifty to 70% cheaper than in the store. The fruit is also fresh off the tree so it still has all its vitamins and minerals and, on top of that, you support your local farmers. A win-win for all, and it's a fun day out for the family. 

 
Early summer is cherry time, mid summer is peach and plum time, and now that the weather is cooling down a bit, the last of the apples and pears are coming off the tree. Oh joy!! Apples play an important role in the Dutch kitchen: apple sauce is a standard condiment for many potato-based dishes (ever tried French fries with mayo and apple sauce? Don't knock it before you try it, it's the way Dutch children eat their fries) and a key ingredient in potato salad, Hete Bliksem (mashed apples and potatoes) and of course in desserts: Dutch apple pie, apple beignets and the old-fashioned Dutch apple dumpling, the appelbol. Sweet, firm apples in a puff pastry cover and filled with soaked raisins and walnuts.....What a delight! You want a firm apple for this dessert: I used a Golden Delicious, but a Jonagold, Gala or a Braeburn will do just as well. And if you don't have apples? Use a pear!

Probably not a coincidence that these dishes do best in a wintery, cold setting. The appelbol is more often than not a sugary treat with morning coffee, a sweet ending to a long, windy walk along the beach or together with a cup of hot chocolate after ice skating on the canals. Appelbollen are usually served warm and without any additional adornments such as whipped cream, but the last several years people have been adding warm custard or a scoop of vanilla ice cream. It's all good!

Appelbollen

4 medium sized apples

4 tablespoons golden raisins and currants, mixed

1 tablespoon walnut pieces, chopped

1/4 teaspoon cinnamon

3 tablespoon sugar, divided 

4 tablespoons apple juice or rum

4 puff pastry squares (approx. 5 x 5 in.)

2 egg yolks

1 tablespoon water

Preheat the oven to 400F. Wash the apples, and peel and core them. Mix the raisins, walnuts, cinnamon and 1 tablespoon of sugar, and add the apple juice or rum. Set aside and soak for a couple of minutes, then fill each apple with the mixture. If you have boerenjongens, this is a good time to use them! 

Set each apple, top side down, on a square piece of puff pastry and wrap the apple, by pulling up each corner and tucking it slightly into the cored hole. Make sure all sides are covered and clinging to the apple. 

If you have some extra dough left and a couple of cinnamon sticks, you can make stems and leaves and wrap the apple with an additional decorative something or other, but it's not necessary. If you do use cinnamon sticks, make sure to wrap the top with a little aluminum foil, as they tend to burn easily.

Make an egg wash with the yolks and the water, and brush on the dough. Sprinkle all four apples with the remaining sugar. Place each apple in a ramekin or small aluminum pie dish, smooth side up. Bake golden brown in 20-25 minutes.