Klappertert

Klappertert Recipe from South Africa: A Delicious Dessert with Coconut and Apricot Jam

Region / culture: South Africa | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 8

Introduction

Klappertert is a traditional South African dessert that is loved for its sweet and creamy coconut filling. This delicious pie is perfect for any occasion and is sure to be a hit with your family and friends.

History

The origins of Klappertert can be traced back to the Dutch settlers who brought their love of baking to South Africa. Over the years, this recipe has been passed down through generations and has become a beloved dessert in many South African households.

Ingredients

1.5 cups sugar
1.5 cups water
3 cups finely grated fresh coconut (or 1.5 cups desiccated coconut soaked in a little water, add any excess water to the 1.5 cups water above)
6 tbsp unsalted butter, cut into small bits
2 eggs + 1 egg yolk, lightly beaten
0.13 tsp vanilla extract
2 tbsp apricot jam
1 baked short-crust pastry pie shell
8 strips candied citron, 1 inch long by 0.13 inch wide (or chopped peel or raisins)

How to prepare

Preheat the oven to 350°F (180°C).
Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves.
Cook briskly, undisturbed, until the syrup reaches a temperature of 230°F (110°C) on a sugar thermometer.
Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted.
Let the mixture cool to room temperature, then vigorously beat in the eggs and vanilla.
In a small pan, melt the apricot jam over low heat, stirring constantly.
Brush the jam evenly over the bottom of the baked pie shell.
Pour the coconut mixture into the pie shell, spreading it smoothly.
Bake for about 40 minutes (the filling should be firm and golden brown).
Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie (or use raisins).
Serve warm or at room temperature; can be accompanied by whipped cream.

Variations

You can add a sprinkle of cinnamon or nutmeg to the coconut mixture for added flavor.
Try using different types of jam, such as raspberry or peach, for a unique twist on this classic recipe.

Cooking Tips & Tricks

Be sure to finely grate the fresh coconut to ensure a smooth and creamy filling.

- Brushing the apricot jam on the bottom of the pie shell adds a delicious layer of flavor.

- Make sure to let the coconut mixture cool to room temperature before adding the eggs to prevent them from curdling.

- Arranging the citron or raisins in a sunburst pattern adds a beautiful finishing touch to the pie.

Serving Suggestions

Klappertert is best served warm or at room temperature and can be accompanied by whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to bake the pie shell before adding the filling to prevent it from becoming soggy.

- Mixing the coconut mixture until smooth and creamy will ensure a delicious filling.

Ingredient Substitutions

If you can't find fresh coconut, you can use unsweetened shredded coconut instead.

- You can substitute the apricot jam with any other fruit jam of your choice.

Make Ahead Tips

Klappertert can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the oven before serving.

Presentation Ideas

Arrange the thin strips of citron or raisins in a decorative pattern on top of the pie for a beautiful presentation.

Pairing Recommendations

Klappertert pairs well with a cup of coffee or tea for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Klappertert in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.

Nutrition Information

Calories per serving

Each serving of Klappertert contains approximately 300 calories.

Carbohydrates

Each serving of Klappertert contains approximately 45 grams of carbohydrates.

Fats

Each serving of Klappertert contains approximately 15 grams of fats.

Proteins

Each serving of Klappertert contains approximately 3 grams of proteins.

Vitamins and minerals

Klappertert is a good source of iron and vitamin C.

Alergens

Klappertert contains eggs, dairy, and wheat.

Summary

Klappertert is a delicious dessert that is rich in carbohydrates and fats. It is a great source of iron and vitamin C, but may not be suitable for those with egg, dairy, or wheat allergies.

Summary

Klappertert is a delicious South African dessert that is perfect for any occasion. With its sweet and creamy coconut filling, this pie is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a handwritten note, tucked away in an old cookbook that had been passed down to me from my own grandmother. The recipe was for Klappertert, a traditional South African dessert that I had never heard of before.

I could tell just by reading the ingredients that this dessert was going to be something special. The recipe called for a sweet pastry crust filled with a creamy custard and topped with flaked almonds and cinnamon. It sounded like a decadent treat that would be perfect for a special occasion.

I knew that I had to learn how to make this dessert, so I set out to find someone who could teach me. I asked around in my community, and eventually, I was introduced to Mrs. Van der Merwe, a sweet older woman who was known for her baking skills.

Mrs. Van der Merwe welcomed me into her kitchen with open arms, and together we set to work on making the Klappertert. She showed me how to make the pastry crust from scratch, patiently guiding me through each step. As we worked, she shared stories with me about her own grandmother, who had passed down the recipe to her many years ago.

I was captivated by Mrs. Van der Merwe's storytelling and the way she effortlessly moved around the kitchen. I could tell that she had a deep love for cooking and baking, and I felt privileged to be learning from her.

When it came time to make the custard filling, Mrs. Van der Merwe showed me how to temper the eggs and slowly add in the hot milk mixture. She explained that this was a crucial step in ensuring that the custard would be smooth and creamy.

As we waited for the Klappertert to bake in the oven, Mrs. Van der Merwe poured us each a cup of tea and we sat at her kitchen table, chatting and getting to know each other better. I felt a sense of connection with her, as if we were kindred spirits brought together by our love of cooking.

When the Klappertert was finally ready, Mrs. Van der Merwe pulled it out of the oven and placed it on the counter to cool. The aroma of cinnamon and almonds filled the kitchen, and my mouth watered in anticipation.

We sliced into the Klappertert and took our first bites. The pastry crust was flaky and buttery, the custard creamy and rich. It was unlike anything I had ever tasted before, and I knew that this dessert would become a staple in my own recipe collection.

As I thanked Mrs. Van der Merwe for teaching me how to make Klappertert, she smiled and handed me a copy of the handwritten recipe that had started it all. She told me that now it was my turn to pass down the tradition to future generations, just as she had done for me.

I left Mrs. Van der Merwe's kitchen that day with a full heart and a belly full of delicious Klappertert. I knew that I had found a kindred spirit in her, and that our shared love of cooking had brought us together in a truly special way.

From that day on, Klappertert became a regular dessert in my repertoire. Every time I make it, I think of Mrs. Van der Merwe and the bond that we formed over a shared passion for cooking. And I am grateful for the handwritten recipe that brought us together, like a thread connecting two souls across generations.