Twisted apple pie with caramel cream

Name: Twisted apple pie with caramel cream
Ingredients: 1 package of pastry sheets; 2 kg of apples; sugar (the amount of sugar is determined by each person according to taste and how sweet the apples are); 1 teaspoon of cinnamon; 3 packets of vanilla sugar; melted butter for greasing the sheets; 1 egg yolk for greasing the pie; for decoration; ground walnuts; for caramel cream; 1 cup of sugar; 1 cup of water; 1 egg; 1-2 tablespoons of flour; 2 tablespoons of sugar; 125 g of butter.

Dessert - Twisted apple pie with caramel cream by Domnica B. - Recipia

Twisted Apple Pie with Caramel Cream When I have older apples in the pantry, I make this twisted apple pie with caramel cream. I end up using the apples with their juice, which I drink on the spot – it has a fresh and sweet taste, and this way nothing gets wasted. The pie comes out rolled, and I bake it in a round pan, usually at the end of the week when we spend more time at home. It’s a classic recipe, with store-bought pastry sheets and a separately made caramel cream that I spread on top after it has cooled. Quick Info Total Time: Approximately 1 hour and 20 minutes Preparation Time: 50-60 minutes Baking Time: 20 minutes Servings: 8-10 slices (depends on how thick you cut them) Difficulty: Medium Recipe Type: Homemade dessert, suitable for weekends or special occasions Ingredients For the pie: - 1 package of pastry sheets (the classic type from the supermarket) - 2 kg apples - sugar (to taste and depending on how sweet the apples are) - 3 sachets of vanilla sugar - 1 teaspoon cinnamon - melted butter for brushing the sheets (about 80-100 g is enough, but I don’t measure strictly) - 1 egg yolk (for brushing at the end) For decoration: - coarsely ground walnuts For the caramel cream: - 1 cup sugar (about 200 g) - 1 cup water (about 200 ml) - 1 egg - 1-2 tablespoons flour - 2 tablespoons sugar (for the egg mixture) - 125 g butter Preparation Method 1. Wash the apples, peel them, remove the cores and seeds, then grate them on a large grater. I squeeze them well between my palms to extract as much juice as possible – I drink the juice, I don’t throw it away. 2. Put the grated apples in a bowl and mix them with sugar (I add to taste; if the apples are sour, I add more), plus the vanilla sugar. 3. Transfer the mixture to a pot and sauté it over low heat, stirring constantly until all the juice evaporates. At the end, I let it cool and add the cinnamon. I mix well with a wooden spoon. 4. Meanwhile, I melt the butter and let it cool slightly. 5. Unfold the pastry sheets. For each roll, I overlap 4 sheets, brushing each with melted butter. I put a good layer of apple filling on each layer of sheets. 6. I roll it tightly, without pulling too hard, so it doesn’t break. I do the same for all the rolls – I usually get 3 rolls from one package of sheets, with 2 kg of apples. 7. I prepare a round pan lined with baking paper. I place each roll in the pan, twisting them (either I make a spiral, or I simply place them next to each other, depending on how they fit). 8. I beat the egg yolk and brush the pie on top. 9. I preheat the oven and bake the pie at medium heat for about 20 minutes until it turns golden and the sheets are nicely browned. 10. Meanwhile, I prepare the caramel cream. I put the cup of sugar in a heavy-bottomed pot to caramelize over low heat. When the sugar turns golden (not too dark), I carefully pour in the water – it splashes, so be careful. I stir over heat until all the sugar dissolves and I get a clear syrup. I set it aside and let it cool. 11. In a bowl, I beat the egg with the two tablespoons of sugar. I add the flour, mix it, then gradually add the cooled or warm caramelized sugar syrup (it shouldn’t be hot). I mix everything well. 12. I put the cream on low heat, stirring continuously until it thickens. When it reaches the right consistency, I remove it from heat, let it cool for 3-4 minutes so it’s not too hot, and incorporate the cubed butter, mixing until smooth. 13. After the pie has baked, I let it cool in the pan. I carefully remove it, place it on a platter, and spread the caramel cream on top while it’s still slightly warm, but not hot. 14. I sprinkle coarsely ground walnuts on the surface to cover it evenly. Why I make this recipe often I use the apples I have on hand, no juice goes to waste, and the store-bought pastry sheets save a lot of time. The caramel cream is made quickly and adds a special flavor. The pie keeps well in the fridge, so it’s suitable for several days. Tips and Variations Tips - Use firm apples, not too juicy, so they don’t make the sheets soggy. - Let the apples cool well before putting them in the sheets; otherwise, the sheets may become too soft. - The caramel cream must be stirred continuously over low heat to prevent it from sticking. - If using a rectangular pan, the rolls can be placed side by side, not spiraled. - It is easier to slice after the pie has completely cooled. Substitutions - Butter can be replaced with margarine, but the taste will be different. - Walnuts can be replaced with hazelnuts or omitted if you don’t like the topping. Variations - You can add a bit of grated lemon zest to the apple filling. - If preferred, raisins can be added to the apple mixture. - For a richer flavor, brown sugar can be used for the caramel. Serving Ideas - It can be served cold or at room temperature. - It pairs well with black tea or coffee. - For a festive look, powdered sugar can be sprinkled on top after the cream has set. Frequently Asked Questions 1. Can I use other fruits instead of apples? Pears or grated quinces can be used, but the texture and cooking time differ. The pie won’t be as aromatic. 2. Does the caramel cream need to be very thick? No, but it shouldn’t be liquid either. It should be like a soft pudding, so it can be spread without running. 3. Can the pastry sheets be made at home? Yes, but the recipe here uses store-bought sheets. With homemade sheets, the time is extended. 4. What should I do if my caramel cream has split? Whisk vigorously with a whisk if it’s still warm. If it doesn’t fix, cover with nuts; the taste remains good. 5. Can the pie be frozen? I do not recommend it because the sheets become soggy upon thawing, and the cream changes texture. Nutritional Values Approximately, for one slice of pie (1/10 of the whole pie): Calories: approx. 320 Protein: 3 g Fat: 14 g Carbohydrates: 47 g Values vary depending on how much sugar and butter you use, but the pie is not very low in calories due to the caramel cream and butter-brushed sheets. Storage and Reheating The pie lasts in the fridge for 3-4 days, covered, without drying out. It can be eaten cold or left at room temperature before serving. I do not recommend reheating in the oven or microwave, as it becomes soggy and the cream melts. It slices best when cold. This is how I make the twisted apple pie with caramel cream. It’s simple, doesn’t require complicated techniques, and the ingredients are easy to find.

Twisted apple pie with caramel cream

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