Polish Apple Cake Szarlotka Recipes

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CLASSIC SZARLOTKA: POLISH APPLE PIE



Classic Szarlotka: Polish Apple Pie image

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

3⅓ cups (400g) plain flour
⅔ cup (85g) confectioners (Icing) sugar
2 sticks (250g) butter - 1 "brick" in Poland
3 eggs
1 tbsp vanilla sugar (can be replaced with vanilla extract)
3.3 lb (1.5 kg) apples
1 cup (200g) sugar (or less, depending how sweet your apples are)
1 tbsp cinnamon
A pinch of confectioners (Icing) sugar to sprinkle on top (optional)

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

SZARLOTKA (POLISH APPLE PIE)



Szarlotka (Polish Apple Pie) image

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

4 c unbleached all purpose flour
½ c sugar
2 tsp baking powder
1 c (1/2 lb) salted butter, softened
4 eggs
1 tsp pure vanilla extract
3 Tbsp milk
2 lbs firm baking apple, (Gala, McIntosh, or Pink Lady), peeled, cored, and sliced
2 lbs soft baking apple, (Braeburn, Red Delicious, or Fuji), peeled, cored, and sliced
2 tsp cinnamon

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

POLISH APPLE CAKE



Polish Apple Cake image

Traditional Polish apple cake is easy to make for a moist delight. Use our recipe to make 12 servings for your friends and family.

Provided by Barbara Rolek

Categories     Dessert     Cakes     Cake

Time 1h

Yield 12

Number Of Ingredients 11

2 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar (divided)
4 ounces butter (room temperature)
3/4 cup milk
2 large eggs
4 large apples (peeled, cored, and thinly sliced)
1/4 teaspoon cloves
3 tablespoons butter (cold, cut into pieces)
Optional: powdered sugar

Steps:

  • Gather the ingredients.
  • Lightly coat a 13-by-9-inch pan with cooking spray. Heat the oven to 350 F.
  • In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar. Add 4 ounces softened butter, milk, and eggs. Beat it with a hand mixer or on a stand mixer at medium speed for 4 minutes.
  • Pour half of the batter into the prepared pan, then layer on half of the thinly sliced apples. Spoon all but 1/2 cup of the remaining batter over the apples, covering them completely.
  • Place the remaining apples on top and dot the reserved 1/2 cup batter over the apples.
  • Cut the remaining 1/4 cup sugar and the cloves into 3 tablespoons cold butter and sprinkle this over the unbaked cake.
  • Bake about 40 minutes or until a toothpick tests clean. Note that you will be sticking the toothpick through the apple layer, so it can be a bit confusing as to whether you are seeing uncooked batter or apple juices.
  • Let the cake cool in the pan so the apple juices will be reabsorbed to create a moist cake.
  • Sprinkle the top of the cake with powdered sugar, if desired, and cut it into 12 squares.
  • Serve the apple cake and enjoy!

Nutrition Facts : Calories 253 kcal, Carbohydrate 27 g, Cholesterol 108 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, Sodium 267 mg, Fat 15 g, ServingSize 12 servings, UnsaturatedFat 6 g

POLISH APPLE CAKE RECIPE



Polish Apple Cake Recipe image

Szarlotka is a classic Polish apple cake that is easy to make.

Provided by Karolina Klesta

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

4 cups of flour
¾ cup / 6 oz/ 170g of butter
2 tbsps of white vinegar
4 tsps of baking powder
4 egg yolks
4 tbsps of sour cream
2 kg/ 4.5 lbs of apples
2 tbsps of potato starch
1 tbsp of cinnamon
4 egg whites
1 cup of sugar

Steps:

  • Peel the apples.
  • Oil the 9x13" baking tray or put the parchment paper inside.
  • Preheat the oven to 392°F / 200°C.
  • Mix all the ingredients for the dough together.
  • Place ¾ of the dough in the baking tray.
  • Grate the apples, then squeeze out the excess juice.
  • Mix the grated apples with potato starch and cinnamon.
  • Whip the egg whites with a bit of salt and sugar.
  • Mix the apples with ½ of the egg whites.
  • Put the apples onto the dough.
  • Cover them with the second half of whipped egg whites.
  • Finally, cover the cake with the remaining ¼ of the dough. You can either roll it out or grate it.
  • Bake for 60 minutes.

Nutrition Facts : Calories 215 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 134 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

POLISH APPLE CAKE (SZARLOTKA)



Polish apple cake (Szarlotka) image

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

half a lemon
6 large Bramley or cooking apples
4 tbsp soft brown sugar
1 tbsp ground cinnamon
450g plain flour , plus extra for dusting
1 tsp baking powder
200g unsalted butter , cut into pieces, plus extra for greasing
225g golden caster sugar
3 egg yolks , plus 1 whole egg, at room temperature
1 tbsp natural yogurt
1 tbsp lemon zest (from the half a lemon, above)
1 tsp vanilla extract
icing sugar , for dusting
300ml pot whipping cream
1 tsp cinnamon

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

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