I have made this pie with pastry sheets and apples several times, especially when I need a quick dessert and don't feel like making dough from scratch. It's a practical option when I have tart apples on hand and want something easy with basic ingredients. Every time, the part that takes me the most time is grating the apples, but the rest goes smoothly.
Quick Info
Total Time: about 1 hour
Preparation Time: 20 minutes
Baking Time: 35-40 minutes
Servings: 8
Difficulty: easy
Recipe Type: dessert, suitable for family or a relaxed meal
Ingredients
1/2 package of pastry sheets (10 sheets)
1 kg tart apples
1 teaspoon cinnamon
30 g butter for greasing the sheets
For the syrup:
- juice from the apples
- 2-3 tablespoons water (add if there isn't enough liquid)
- 1 tablespoon sugar
- 2 packets vanilla sugar
- 1/2 teaspoon vanilla essence
Preparation Method
1. Thaw the pastry sheets in advance to prevent them from breaking.
2. Meanwhile, peel the apples and grate them using a large grater. Place them in a pot with cinnamon and stir over medium heat for about 15 minutes. Stir occasionally until they release syrup and soften slightly.
3. Pour the apples into a strainer and let them drain well. Keep the syrup that collects for the final syrup.
4. Take the butter out of the fridge, let it soften at room temperature, or if I'm in a hurry, melt it slightly.
5. Unfold the pastry sheets and brush each one lightly with butter, layering them on the table. Don't use too much butter, just enough to coat them lightly.
6. Place the apple filling at one end of the sheets as evenly as possible. Roll tightly, ensuring to brush the outer side of the roll with a little butter before sealing it completely.
7. Grease the bundt pan with butter. Place the pastry roll in the pan.
8. Bake in the oven at 180°C for 35 minutes. Check towards the end to ensure it's lightly golden and the edges look slightly dry.
9. While the pie is baking, make the syrup: put the apple syrup (if not enough, add water), sugar, vanilla sugar, and vanilla essence in a small pot. Let it simmer until the sugar dissolves.
10. When the pie is baked, remove the pan and slowly pour the syrup over the top to soak it well. Return the pie to the oven for another 5 minutes to absorb the syrup.
11. Remove and let cool. It can be cut while warm or cold.
Why I Make This Recipe Often
It's one of the quickest apple pies I make, without the hassle of dough. I love that it comes out slightly sweet, aromatic, and the texture of the sheets remains interesting after soaking. It's also good the next day if there are leftovers.
Tips and Variations
Tips
- For the apples, I use firmer and tart apples to avoid them turning to mush after sautéing.
- If the sheets break, they can be patched up – it won't be noticeable when baked.
- Don't leave the sheets uncovered for too long, as they dry out quickly.
Substitutions
- The sugar in the syrup can be easily adjusted depending on how sweet the filling is.
- Butter can be replaced with margarine, but I prefer butter for the taste.
Variations
- If I want, I can add raisins to the apples, but it's not essential.
- It can also be baked in a regular pan, not just a bundt pan, but it will come out flatter there.
Serving Ideas
- A slice of pie goes well on its own, but also with a bit of sour cream or yogurt.
- When warm, I think it tastes better, but it doesn't lose flavor when cold.
Frequently Asked Questions
1. If I don't have a bundt pan, can I bake in another pan?
Yes, you can use a loaf pan or even a regular pan. It won't change the taste, just the appearance will be slightly different.
2. Can the pie be made with other fruits?
With this technique, it works best with apples because they release enough syrup for soaking. I haven't tried with other fruits, but they should be sliced or grated and not have too much juice.
3. If I don't have butter, can I use something else?
You can use margarine or a little oil, but the taste will be slightly different.
4. Can I use puff pastry instead of pie sheets?
For this recipe, no. Puff pastry would have a different texture and wouldn't soak up the syrup the same way.
5. How do I adjust the amount of sugar if the apples are very sweet?
Reduce the sugar in the syrup or omit it completely if the apples are already sweet enough.
Nutritional Values
Estimated per serving:
Calories: 160-180 kcal
Carbohydrates: 30-35 g
Proteins: 1-2 g
Fats: 4-5 g
Values are approximate and depend on the amount of butter, sugar, and portion size.
Storage and Reheating
The pie stores well in the fridge, in a covered container, for up to 3 days. It can be eaten cold, but if I want to reheat it, I put it in the oven for a few minutes or 15-20 seconds in the microwave, directly on the plate. If it sits longer, the sheets become softer, but the taste remains good.
Quick Info
Total Time: about 1 hour
Preparation Time: 20 minutes
Baking Time: 35-40 minutes
Servings: 8
Difficulty: easy
Recipe Type: dessert, suitable for family or a relaxed meal
Ingredients
1/2 package of pastry sheets (10 sheets)
1 kg tart apples
1 teaspoon cinnamon
30 g butter for greasing the sheets
For the syrup:
- juice from the apples
- 2-3 tablespoons water (add if there isn't enough liquid)
- 1 tablespoon sugar
- 2 packets vanilla sugar
- 1/2 teaspoon vanilla essence
Preparation Method
1. Thaw the pastry sheets in advance to prevent them from breaking.
2. Meanwhile, peel the apples and grate them using a large grater. Place them in a pot with cinnamon and stir over medium heat for about 15 minutes. Stir occasionally until they release syrup and soften slightly.
3. Pour the apples into a strainer and let them drain well. Keep the syrup that collects for the final syrup.
4. Take the butter out of the fridge, let it soften at room temperature, or if I'm in a hurry, melt it slightly.
5. Unfold the pastry sheets and brush each one lightly with butter, layering them on the table. Don't use too much butter, just enough to coat them lightly.
6. Place the apple filling at one end of the sheets as evenly as possible. Roll tightly, ensuring to brush the outer side of the roll with a little butter before sealing it completely.
7. Grease the bundt pan with butter. Place the pastry roll in the pan.
8. Bake in the oven at 180°C for 35 minutes. Check towards the end to ensure it's lightly golden and the edges look slightly dry.
9. While the pie is baking, make the syrup: put the apple syrup (if not enough, add water), sugar, vanilla sugar, and vanilla essence in a small pot. Let it simmer until the sugar dissolves.
10. When the pie is baked, remove the pan and slowly pour the syrup over the top to soak it well. Return the pie to the oven for another 5 minutes to absorb the syrup.
11. Remove and let cool. It can be cut while warm or cold.
Why I Make This Recipe Often
It's one of the quickest apple pies I make, without the hassle of dough. I love that it comes out slightly sweet, aromatic, and the texture of the sheets remains interesting after soaking. It's also good the next day if there are leftovers.
Tips and Variations
Tips
- For the apples, I use firmer and tart apples to avoid them turning to mush after sautéing.
- If the sheets break, they can be patched up – it won't be noticeable when baked.
- Don't leave the sheets uncovered for too long, as they dry out quickly.
Substitutions
- The sugar in the syrup can be easily adjusted depending on how sweet the filling is.
- Butter can be replaced with margarine, but I prefer butter for the taste.
Variations
- If I want, I can add raisins to the apples, but it's not essential.
- It can also be baked in a regular pan, not just a bundt pan, but it will come out flatter there.
Serving Ideas
- A slice of pie goes well on its own, but also with a bit of sour cream or yogurt.
- When warm, I think it tastes better, but it doesn't lose flavor when cold.
Frequently Asked Questions
1. If I don't have a bundt pan, can I bake in another pan?
Yes, you can use a loaf pan or even a regular pan. It won't change the taste, just the appearance will be slightly different.
2. Can the pie be made with other fruits?
With this technique, it works best with apples because they release enough syrup for soaking. I haven't tried with other fruits, but they should be sliced or grated and not have too much juice.
3. If I don't have butter, can I use something else?
You can use margarine or a little oil, but the taste will be slightly different.
4. Can I use puff pastry instead of pie sheets?
For this recipe, no. Puff pastry would have a different texture and wouldn't soak up the syrup the same way.
5. How do I adjust the amount of sugar if the apples are very sweet?
Reduce the sugar in the syrup or omit it completely if the apples are already sweet enough.
Nutritional Values
Estimated per serving:
Calories: 160-180 kcal
Carbohydrates: 30-35 g
Proteins: 1-2 g
Fats: 4-5 g
Values are approximate and depend on the amount of butter, sugar, and portion size.
Storage and Reheating
The pie stores well in the fridge, in a covered container, for up to 3 days. It can be eaten cold, but if I want to reheat it, I put it in the oven for a few minutes or 15-20 seconds in the microwave, directly on the plate. If it sits longer, the sheets become softer, but the taste remains good.