Twisted pie with apples and walnuts

Name: Twisted pie with apples and walnuts - Ramona P.
Ingredients: 12 sheets of pastry (I used fresh ones from Lidl; I recommend them) 6 large golden apples 3 tablespoons of sugar juice from one lemon 3 teaspoons of starch 5 tablespoons of coarsely ground walnuts 2 packets of vanilla sugar juice from one orange 3; 4 tablespoons of margarine (butter if you are not fasting) for greasing the sheets 1 tablespoon of margarine for greasing the tray

Dessert - Twisted pie with apples and walnuts by Ramona P. - Recipia

Twisted Apple and Walnut Pie I have made this pie many times, especially in autumn or winter when I have apples at home and a box of pastry sheets on hand. It's nothing complicated, you just need patience to roll the sheets and let the filling cool a bit. I love the combination of diced apples (not grated) with walnuts and the citrus aroma. Quick Info Total time: approximately 1 hour and 10 minutes Preparation time: 35 minutes Baking time: 35 minutes Servings: 8-10 slices (a large round pie) Difficulty: easy to medium (rolling is the most meticulous part) Recipe type: seasonal dessert or for a quiet afternoon Ingredients 12 sheets of pastry (I get them fresh from Lidl, but you can use any good sheets) 6 large apples (preferably Golden) 3 tablespoons sugar juice of one lemon 3 teaspoons cornstarch 5 tablespoons coarsely ground walnuts (not walnut flour) 2 packets vanilla sugar juice of one orange 3-4 tablespoons margarine (or butter, if not fasting), melted, for brushing the sheets 1 tablespoon margarine for greasing the pan Preparation steps 1. Wash the apples, peel them, and cut them into small pieces. You can also grate them, but for texture, I recommend pieces. 2. Place the apples in a pot. Add the lemon juice and the 3 tablespoons of sugar. Mix and place the pot over medium heat. Let it boil for about 10 minutes, stirring occasionally. The apples should soften but retain their shape. 3. Dissolve the cornstarch in a little cold water (just enough to make a paste, without lumps). Pour over the apples and continue stirring over the heat for 2-3 minutes, until the filling thickens. Remove the pot from the heat and let it cool slightly. 4. In a separate bowl, mix the ground walnuts, vanilla sugar, and orange juice. When the apple mixture has cooled a bit, add the walnut and orange mixture to it and combine. 5. Preheat the oven to 175°C. Grease a round pan with margarine (or butter). 6. Divide the pastry sheets into three equal groups, with four sheets each. 7. Place the first sheet from the first group on the table and brush it with melted margarine. Place the second sheet on top, brush it, then the third and fourth, brushing each sheet separately. 8. Spread one-third of the apple and walnut filling over the entire surface of the sheets, then roll tightly, like a strudel. Place the roll in the pan, starting from the edge and gently twisting to form a spiral. 9. Repeat the same process with the remaining sheets and filling for the other two rolls. Place them next to the first roll, completing the spiral in the pan. 10. Brush the top of the pie with a little melted margarine. 11. Place the pan in the oven, on the middle rack, for 35 minutes or until the pie is golden and crispy on top. 12. Remove the pie and let it cool for 10-15 minutes. To remove it easily from the pan, place a large plate over the pan and turn it over, then carefully move it to another plate so that the golden side remains on top. 13. Dust with powdered sugar only when it has cooled almost completely. Why I make this recipe often It's easy to make, the ingredients are accessible, and I love that the pie stays good even the next day. It's perfect for when I have guests or for an afternoon dessert, but it also works for breakfast with coffee or tea. Tips and variations Tips - Cut the apples into equal cubes so they cook evenly. - The filling should be cooled before being placed on the sheets, so it doesn't soften them too quickly. - If using thicker pastry sheets, use only 3 for each roll. Substitutions - You can use butter instead of margarine if you're not fasting. - Instead of Golden apples, other sweet-tart varieties work as well, just make sure they are not too watery. Variations - You can add raisins to the filling if you like. - You can use cinnamon or cardamom, but I prefer to let the orange and vanilla aroma shine through. Serving ideas - The pie is good warm, slightly crispy on the surface. - If you let it sit until the next day, the sheets will soften, but it will become more aromatic. - It pairs well with whipped cream, yogurt, or vanilla ice cream, if you have it on hand. Frequently asked questions How much should the apple filling cool before putting it on the sheets? Ideally, it should be just warm, not hot, so it doesn't soften the pastry sheets and is easier to roll. How do I remove the pie whole from the pan without breaking it? Use the two-plate method: turn the pan onto a large plate, then quickly flip it onto another one so that the golden side is on top. Can I use frozen pastry sheets? Yes, but they need to be completely thawed before use, otherwise they can tear easily when rolling. Can the pie be frozen? I do not recommend it, as the pastry sheets lose their texture after thawing. Can I use brown sugar instead of white sugar? Yes, but the taste will be slightly different, a bit caramelized. Nutritional values Estimation for one slice (out of 10): Calories: approximately 230 kcal Carbohydrates: 35 g Fats: 8 g Proteins: 3 g The values are approximate, depending on the size of the apples and how much margarine you actually use for brushing. Storage and reheating The pie keeps well for 1-2 days at room temperature, covered with foil or a clean towel. If you want it crispy, the best is to serve it on the day you made it. For the next day, you can heat the slices for 5 minutes in the oven at 150°C. In the fridge, the sheets become quite soft, but the taste remains good. I do not recommend freezing.

Twisted pie with apples and walnuts

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