I’ve already established how thoroughly awesome Dutch pastries are. Well, I’ve just discovered a new one that is worth raving about – the appel bol or “apple ball.” The name sounds a bit weird, but bear with me.
Think baked apple meets pastry: a cored and peeled apple is filled with sugar, cinnamon, raisins, and maybe almond paste, wrapped in a layer of sticky dough, and then baked until the dough is cooked, leaving you with a deliciously crispy pastry on the outside and a hot, moist baked apple on the inside. Lekker!
I ate mine served with coffee at the Dutch restaurant I blogged about earlier. However, Wikipedia says that appel bollen are Belgian, not Dutch. Does anyone know where the originate from?