Looking for Apple treat my husband remembers from childhood

[Chef #988473]

My husband was born and raised in Germany during WW2. He remembers his Mother making a treat consisting of a dough-like crust, folded over a small wedge of apple and fried. he is not sure if it was a piecrust like dough or a doughnut or pancake type but he remembers it was pressed or rolled out and cut into a square or rectangle , a sliced wedge of apple placed on it, Then the end of the shape was folded over the apple, the edges were sealed and it was fried, not baked. he came to America in the early 1950s as a very young man, and has not found a recipe like this yet!! Can anyone help me make this wondeful guy a very happy man?
Emily

[Pets'R'us]

I am not sure or this is what you are looking for....this is a Dutch recipe and in Holland we eat this on New Years Eve, they are called Appelflappen.
It uses rings of sliced apple and it uses a batter, not a dough.

If this is not what you want to try, why not try using a sweet short crust pastry to wrap the apple quarters in????

Anyway here is the recipe:

Apple beignets
Appelflappen


for 15 ‘flappen’

125 grams / 5 oz. sifted self-rising flour
1.5 deciliter / ½ bottle (dark) beer
1 egg yolk
1 egg white
3 grams / ¼ tsp salt
3 large tart apples
1 tbsl vegetable oil
oil for deep-frying


Appelflappen go well with oliebollen to experience the full extent of that real, old-Dutch New Year’s Eve tradition. The recipe in fact is for so-called apple beignets. Appelflappen can be compared to ‘apple turnovers, made with filo pastry. The verb ‘flappen’ can be translated as ‘to turn.’


Peal and core the apples and cut them in 1 cm / ¼” slices.

Using a whisk, mix the sifted flour well with the beer, make sure there are no lumps. Add the egg yolk, salt and vegetable oil and mix all ingredients well until the batter is smooth.

In a separate bowl, beat the egg white foamy and stiff. Fold it a few times through the batter.

Drag the apple slices through the batter and deepfry them till they are golden brown.

Serve hot and sprinkle with icing sugar.

[Chef #988473]

Thank you. I showed your reply to my husband. He says a variation of this could be the answer. Like he says. he is 75, and childhood memories may be a little "hazy" now!! Thanks again.
Emily

[Dee514]

I think your husband may be remembering a variation of this German recipe for "Fried Pies" which does use a "pie crust" recipe for the dough. (Gosh I haven't made these since my kids were small.)

Fried Pies (makes about 1 dozen)

2 cups sifted (unbleached) flour
1 teaspoon salt
1/2 cup lard
1/3 cup cold water
Sweetened sieved fruit (dried apricots, peaches, prunes, or thick applesauce) **
**I would think you could substitute wedges of sliced apple for the sieved fruit with no problems.

Sift flour and salt together, cut in lard (like for pie crust) until it is the size of small peas. Gradually sprinkle water over mixture, mixing lightly with a fork after each addition.
Add only enough water to hold pastry together. On floured surface, roll out dough about 1/8 inch thick. Using a cup or a glass, cut out 4-inch circles of dough. Place about 1 Tablespoon of sweetened sieved fruit onto each round (in your case place apple wedge in center). Moisten dough edges with water, fold dough over filling to form a semicircle, and press edges together with a fork to seal. Fry in deep fat heated to 365°F. Fry for about 3 minutes or until light golden brown; turn pies during frying.
Remove from fryer and drain on absorbent paper.


I also have a recipe for "Eb'l Dumpling" (apple dumplings), but they are whole apples wrapped in dough and baked, not fried. I can post that too if you are interested.

[Chef #988473]

Georg says that is closer than anything we have found. Thank you so much!!