"Appelmeisje"

An old-fashioned delicious apple cake. "Appelmeisjes" are easy and quick to make using Van der Pol puff pastry dough.

VDP Appelmeisje 1000X1000

Ingredients

  • VDP puff pastry dough
  • almond paste
  • apples
  • sugar

Baking advice

  • Bake the pastries for around 25 minutes at 180°C (fan oven) or at 210°C (electric oven). Once the sugar starts to caramelise, the pastries are ready to come out of the oven

More information

  • In partnership with Bakker Bas from Gorinchem, this recipe book includes his ‘appelmeisje’, made from our butter puff pastry dough. This is a simple and delicious apple tartlet made from pure ingredients. Using the right ingredients, the productivity of this product is high. The constant quality of our butter puff pastry dough makes it ideal for these kinds of products. Bakker Bas from Gorinchem has been using the dough for years and it has never let him down. The puff pastry enables him to create new and unique products, without being too time consuming. Furthermore, a product like an ‘appelmeisje’ generates a good gross profit, which is obviously also important. The ‘appelmeisje’ The ‘appelmeisje’ is a traditional Dutch pastry going back centuries. How did this product actually come about? The reference to the apple needs no explaining, but where does the ‘meisje’ (girl in Dutch) come from? The ‘appelmeisje’ was inspired by the ‘Arnhemse meisje’, a crispy oval biscuit made of puff pastry and sugar. The word ‘meisje’ probably relates to the legend about the Arnhem widows (or ‘meisjes’). According to this legend, widows in Arnhem used to put a shoe sole in their husbands’ graves. That tradition goes back to Germanic times when it was customary to give the dead shoes for their journey into heaven. Later the Romans replaced shoes by the offering of cake in the form of a shoe sole. The Arnhemse meisjes are a kind of sole biscuit. The biscuits were baked for the first time back in 1829. The ‘appelmeisjes’ were derived from the successful ‘Arnhemse meisjes’.

Preparation

Roll out the puff pastry to 2.4 mm thickness and cut rectangles of 8 by 14 centimetres. Prick the dough and then pipe a line of almond paste in the middle of the rectangle. Then lay the apple slices on the almond paste. Finally, sprinkle sugar over everything.

The effect of puff pastry

Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here. 

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Questions

Do you have any questions about this recipe? Please contact your account manager.

Thomas Knook

Sales Manager

+31 6 20 39 39 28 knook@vdpol.nl
DV 0739