The apple beignets were made by slicing apples horizontally into rings, and removing the core. After that, the apple rings were dipped in a simple batter of water and flour. Then, they were deep fried in a vat of oil for a few minutes. Once both sides of the beignets were brown and crispy, they were left to dry and the excess oil was patted off with a paper towel. Finally, the warm golden beignets were dusted with powdered sugar and cinnamon!
The annual Appelfest is connected to the the local orchards in Steinsel, a small village just north of Luxembourg City. These famous apple beignets are served at peak ripeness and freshness during the Appelfest, and their popularity was proven by the long lines of locals waiting to purchase them! I had the chance to chat with some locals while waiting for our beignets, which helped me feel even more connected to the culture.
