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As easy as appelbol

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Norma Normy
Norma Normy

When you think of the Dutch appelbol, you think of a famous bakery in Utrecht. There you find them baked to perfection. A round crispy pastry and with every bite you taste a soft, but not too mushy, sweet baked apple on the inside filled with a delicious sweet gooey centre. It's a lot easier to make than it looks!


  1. Frozen puff pastry sheets (2 squares per apple)
  2. Golden Rennet apples (1 per appelbol) or other good baking apples (I like Fuji and Gala)
  3. Sugar (1-2 teaspoons per appelbo)
  4. Cinnamon 


  1. Preheat your oven to 200°C and put a layer of kitchen wax paper on a baking tray.
  2. Take out the the pastry to thaw. (They should become malleable, but not too sticky)
  3. Peel and core your apples. Slice a bit of the bottom to get the apple to stand upright.
  4. Place half the pastry sheets on your baking tray.
  5. Put an apple on each pastry sheet and fill it with sugar and a sprinkle of cinnamon.
  6. Shape the pastry around the bottom half of the apple shape another sheet on top. Pinch the edges together to close up any holes.
  7. Use a fork to prick small holes on the top of each appelbol. 
  8. Bake for 20-25 minutes.

Tips for that extra touch

The above method is the simplest method to end up with a humble, but delicious appelbol. Here are some extra tips to get your appelbol as close to the bought version as possible.

  1. Cover the appelbol in granular sugar before baking. This gives the appelbol and extra crispy texture on the top.
  2. Add a little almond paste inside the apple before filling it with sugar and cinnamon.

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