SZARLOTKA (POLISH APPLE PIE)
This Szarlotka recipe combines a thick layer of apples with a dense, cake-like crust and a crumble topping, to create a Polish apple pie that is sure to be a fall favorite. Bake this apple pie in a 9" round spring-form pan for great presentation and easy serving. No spring-form pans laying around? Try it in a 9x9 baking dish or 9" diameter casserole dish with at least 3 inch high sides.
Provided by Sarah | Curious Cuisiniere
Categories Dessert Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat the oven to 350F.
- In a large bowl, mix together the flour, sugar, and baking powder. Cut in the butter, using a pastry blender or a fork, until the mixture resembles coarse crumbs.
- Mix in the eggs and vanilla extract until the mixture is evenly moist.
- Add the milk, 1 Tbsp at a time, mixing with your hands after each addition until a firm but slightly sticky dough forms. (Add extra milk if necessary.)
- Turn the dough onto the counter and knead a few times, quickly (it may stick to the counter a bit) to finish bringing the dough together.
- Divide the dough into two pieces, roughly 2/3 and 1/3 of the dough. Wrap the smaller section in plastic wrap and place in the freezer for 30 minutes, while you continue working. Press the larger section into a greased 9" spring form pan.
- Bake the bottom crust in the preheated oven for 15 minutes, until it is puffy and starting to turn golden around the edges. When the crust is done, remove it from the oven to a cooling rack.
- While the bottom crust is baking, mix the apples and cinnamon in a large sauté pan or large pot. Heat the apples over medium-high heat and sauté for 5-7 minutes, until the apples soften slightly and the mixture becomes fragrant. Remove the mixture from the heat.
- Spread the warm filling over the warm crust. (It will look like you have A LOT of apples. Don't worry; they cook down.)
- Take the last 1/3 of the crust out of the freezer and grate it over the apple filling using a cheese grater (or crumble it over top of the apples using your fingers).
- Place an aluminum foil lined baking sheet in the oven on the rack below where the pie will go, to catch any dripping from the spring form pan.
- Return the pie to the oven and bake for 40-45 minutes, until the top is golden.
- Remove the pie from the oven and let it cool completely on a cooling rack.
- Once the pie is cool it can be served or covered lightly with plastic wrap and left on the counter overnight, to be served the following day. (This pie is great when made a day ahead of time, because the flavors develop and the crust softens overnight.)
Nutrition Facts : Calories 127 calories, ServingSize 1 slice
SZARLOTKA (POLISH APPLE PIE)
A quick and easy version of Poland's apple pie
Provided by Lois Britton
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F (180 C)
- Combine the flour, sugar, and baking powder
- Cut in the butter (with a pastry blender, two knives, or rub into flour with fingers) until it resembles coarse meal
- Work in egg and egg yolk, the dough will be crumbly, cover and refrigerate for 30 minutes
- Reserve 1/3 of the crust, pat the remaining 2/3 into a 9 inch springform pan, covering the bottom and the sides
- Toss the sliced apples in the cinnamon, and add to the pan, piling them up
- Crumble the remaining 1/3 crust and sprinkle over the apples
- Bake for about 50 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil
CLASSIC SZARLOTKA: POLISH APPLE PIE
Making szarlotka from scratch is so much easier than you might think, especially with this time-tested recipe. This classic homemade pie features a sweet apple filling packed inside a delicious buttery shortcrust.
Provided by Kasia
Categories Polish Desserts
Time 1h30m
Number Of Ingredients 9
Steps:
- For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine.
- Take out the butter for half an hour in advance to let it soften.
- Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge.
- Wash the apples, peel them and then grate or cube them. I've done the latter.
- Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.
- Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.
- Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.
- Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).
- Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.
Nutrition Facts : ServingSize 1
POLISH APPLE CAKE (SZARLOTKA)
This traditional spiced cake is served with a cinnamon whipped cream and a dusting of icing sugar
Provided by Ren Behan
Categories Dessert
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
- For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
- To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
- Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
- Spoon over the apple filling, with about half the cooking liquid, then set aside.
- Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
POLISH APPLE CAKE
Make and share this Polish Apple Cake recipe from Food.com.
Provided by Suzy_Q
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Cream sugar and butter (or margarine).
- Add vanilla and eggs and beat well.
- Sift flour, salt, powder and soda together. Add to egg mixture and alternate when adding sour cream.
- Fold in the pear and apples.
- Grease a 13x9x2" pan and pour in the mixture, spreading evenly.
- Combine topping mixture and spread evenly on top of batter.
- Bake for 45 minutes.
Nutrition Facts : Calories 4838.5, Fat 210.7, SaturatedFat 58.2, Cholesterol 524.2, Sodium 4937, Carbohydrate 701.3, Fiber 25.9, Sugar 462, Protein 60.2
POLISH APPLE CAKE (JABLECZNIK)
This is an excellent recipe that I happen to alternate every time I make it with different nuts, dried fruit, and flours (always works out though.) It was adapted from a recipe I saw in one of grandmother's magazines while in Poland over this past Christmas. This recipe is literally a Polish apple pie, except the dough is mixed with the apples. Hope you enjoy!!
Provided by Mallina Cashew
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Wash and coarsely chop the apples (no need to peel), place in a LARGE bowl and sprinkle with sugar.
- Some lemon juice may be poured on top of apples also.
- Set Aside Preheat oven to 350°F.
- Mix the flour, oats, baking soda and baking powder in a medium bowl.
- (add cinnamon if using.) In a separate bowl mix the eggs, flax meal, and oil, and extract together.
- Add this mixture to the flour mixture.
- Mix well.
- Add this dough to the apples, along with the nuts and raisins.
- MIX VERY WELL!
- The apples WILL get incorporated into the dough.
- Add a bit more flour if the mixture is extremely wet (but it WILL be wet).
- Put into a large pan (15x10-inch pan works well) and smooth out the top so it flat.
- Bake for around 1 hour (no longer though).
- Top should look fairly browned.
- Take out of the oven and Cool in the pan.
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