Local apple triangle

Support your local - With Van der Pol puff pastry sheets, you can make apple turnovers with a local touch in no time at all.

VDP Lokale Appelflap 1000X1000


  • VDP puff pastry dough
  • 76% apple (from a local farmer)
  • 8% raisins
  • 4% lemon juice
  • 2% castormelis
  • 0,5% cinnamon
  • 0,5% binding
  • granulated sugar

Baking advice

  • Bake for 30 min at 220°C


  • Variations such as victoria batter instead of coarse granulated sugar make the product unique. You can, of course, communicate the local apple flan extensively in your shop. Make it a speciality: apple turnovers with apples from the local fruit grower


Roll out the puff pastry to 2 mm and cut squares from 14 cm. Moist the pieces dough lightly an put the filling inside. Fold it, press gently and brush with some water. After this sprinkle with sugar.

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

Deegplak Lightroom Psd2


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

Thomas Knook

Sales Manager