I don't know about you, but when I get an idea in my head, I have to act on it; otherwise, I can't find peace. That's how it was with this twisted pie. The first time, the dough turned out a bit too soft, and I struggled quite a bit—I swear I worked harder than I do with any other cake. I thought I shouldn't ruin everything, so I added a bit of flour and pressed on, hoping that in the end, I wouldn't be left hungry. To be fair, it didn't look like a masterpiece, especially since I was making it in the evening when the light was fading, but the taste... The taste saves everything. I don't think there's any philosophy to it, but you need patience while shaping it; otherwise, you'll end up with a "knot" instead of a twist.
The total time, including the waiting for it to rise, is probably over an hour and a half. But actually working on it takes about 30-40 minutes. From the quantities below, you’ll get enough for a large baking tray—perfect for about 8 people, unless you're one of those who can devour a whole tray in one go. It's not complicated, but it's not a "three steps and done" situation either. I’d say it's medium level because you need a bit of patience when twisting and working with this vegan dough, which isn't the easiest to handle.
What you need, along with the reasons:
500 g flour – any good flour for bread/cake works for me, but I wouldn't use 650 g; it might turn out too coarse.
300 ml sparkling water – to help the dough rise a bit, making it airier and softer, especially during fasting when you don't have milk.
2 tablespoons sugar – just for a hint of sweetness; if you want it sweeter, add more at the end, on the layers.
70 ml oil – for tenderness and to prevent everything from sticking to your hands or the bowl.
1 packet (7 g) dry yeast – for a nice rise; you don’t want a "flat" pie.
A good pinch of salt – as much as you can hold between three fingers, to avoid a bland taste.
Brown sugar, oil, and apricot jam – for brushing the layers; you can replace the jam with whatever you like.
Cinnamon – for flavor, it pairs well with brown sugar.
Grated lemon zest – just the yellow part, for a subtle fragrance.
Vanilla – I use essence or vanilla sugar, depending on my mood.
A tablespoon of honey (optional, if you're not strictly fasting) – at the end, for shine and flavor.
How I made it (and what I discovered along the way):
1. I always start with sifted flour in a larger bowl. I add the salt right away to mix it well from the start. Make a well in the center, just like with cake, as it helps activate the yeast.
2. I mix the yeast with a small teaspoon of sugar and about half of the sparkling water (it should be warm, not hot, otherwise it won't do its job). I mix quickly, pulling a bit of flour from the edges over the mixture in the center and let it rest for 10-15 minutes. You want to see it start to "bubble" slightly.
3. Once I see the yeast has activated, I add the remaining sugar, lemon zest, and vanilla (usually a teaspoon of essence or a sachet), then I gradually start adding the rest of the sparkling water. I knead with a large spoon at first, then switch to my hands (yes, it sticks, but it works). Don't pour all the water at once, as it depends on the flour—if it seems too soft, sprinkle in some more flour. If it's too hard, add a bit of water.
4. When everything becomes homogeneous, I add the oil. I pour it in little by little, kneading until I no longer feel lumps of dough on my hands, and it starts to become elastic, stretching easily. It's ready when it no longer sticks excessively to my hands or the bowl, but is still soft.
5. I let it rise covered with a cloth or plastic wrap, in a draft-free and warm place, for 45 minutes to an hour, until it doubles in size. Don't check too often; don't disturb it, or it might deflate.
6. I divide the dough into 3 parts. From each, I make a ball and roll them out one by one, directly on a floured surface. I stretch the layers until they are about the size of the tray—visually, but they should be thin (not thick layers, as they won't cook well in the middle).
7. I place the first layer directly on the parchment paper of the tray. I brush it with a bit of oil, sprinkle brown sugar (I put more at the edges; otherwise, the center tends to fold in when twisting), and dust cinnamon to my liking, sometimes quite generously, otherwise it’s bland.
8. On top of that, I carefully place the second layer, ensuring it doesn't tear (if it does, just stick it back together; it won't show in the end). I spread the apricot jam with the back of a spoon, ensuring the layer doesn’t get soaked but is covered enough. If you prefer another jam, feel free to swap it out—I sometimes use tart jam, which works well.
9. The third layer goes on top, and I arrange it to cover everything nicely; it doesn’t have to be perfectly round.
10. With a sharp knife or cutter (a pizza cutter works too if you're lucky enough to cut straight), I slice into wedges: first into four, then each quarter into three—so in the end, you have 12 "rays." Be careful not to cut all the way through; leave about two fingers uncut at the edges so you can twist the strips without everything falling apart.
11. I twist each ray 2-3 times, one by one, directly on the tray. I "stick" the ends together in the center, pressing gently; it’s okay if they don’t all stay perfectly. I leave spaces between them, but don’t worry; they will fill in while rising and baking.
12. I cover the tray again and let it rise for another 15-20 minutes while I preheat the oven to 200°C (top and bottom heat, not fan).
13. Once I see it has puffed up nicely, I brush the top with a bit of oil and sprinkle another thin layer of brown sugar.
14. I put it in the oven. First, bake for 10 minutes at 200°C, then reduce to 180°C and leave it for another 25-30 minutes, depending on the oven. In total, it should take about 35-40 minutes to get a nice golden color.
15. If you're not strictly fasting, while it's still hot, I quickly brush it with diluted honey mixed with a drop of water—it comes out shiny and sweeter. If you don’t want honey, a bit of warmed jam or thin sugar syrup works too.
I make this pie quite often because I don’t like buying fasting products from the store. You never know what you’re putting on the table, but here I know exactly each ingredient. It’s great when you crave something sweet but don’t want to deal with rolling out cake or other complicated pastries. In my house, it’s always been enjoyed with coffee or tea, especially on Sunday afternoons when someone visits, and you want something on the table that isn’t mundane. Plus, the twisted shape always appeals to kids; they love tearing off a ray each.
Tips, variations, and serving ideas
Tips:
Don't pour all the water at once, especially if you're using different or older flour; it might need more or less.
Don’t overdo it with the oil when brushing; if you use too much, the layers will slip over each other when twisting and won’t look as nice.
If you want more filling between the layers, double the amount of jam and brown sugar, but be careful not to let it spill over the edges (it will burn while baking).
If you want it even more aromatic, add a pinch of cloves or cardamom to the cinnamon mixture.
Substitutions:
For a completely vegan version (without honey), use maple syrup or agave for brushing at the end.
If you don’t have apricot jam, any tart jam works—plums, sour cherries, apples.
For a gluten-free version, use a gluten-free flour mix, but be careful with the consistency: gluten-free dough tends to be harder to handle.
You can use coconut sugar or natural sweeteners if you want a version with a lower glycemic index.
If you’re not fasting and have no restrictions, you can also use an egg for brushing, for a golden color, but honestly, I don’t feel the need.
Variations:
You can fill the layers with ground nuts mixed with sugar and cocoa, like a kind of cake, or with raisins and Turkish delight if you have leftovers in your cupboard.
You can sprinkle seeds (sunflower, pumpkin) on top for crunch, or even almond flakes.
Instead of cinnamon, if you don’t like it, try star anise or even orange zest.
Serving:
It’s good warm, but also cold, pairs well with black coffee or plain tea, without sugar, as the pie is quite sweet.
If you want to make it part of a breakfast or brunch, serve it alongside plant-based yogurt or a cashew cream with vanilla.
It also goes well with cold compote or, why not, a fruit salad when you want something lighter.
Frequently Asked Questions
How do I know if the dough has risen enough?
If it has doubled in size compared to how it was at the start and when you gently press it with your finger, it doesn’t spring back immediately, it’s good. Better to let it rise a bit longer than too little.
Why does my dough stick to my hands?
You might have added too much water, or the flour didn’t absorb enough. Add another tablespoon or two of flour and knead for another 2-3 minutes; it adjusts quite easily. Don’t worry if it seems too soft at first; that’s how this recipe is, but after rising, it becomes easier to handle.
Can I fill the pie with something other than jam?
Yes, any vegan filling works: roasted pumpkin with sugar, sautéed apples, sweet vegan cheese with raisins, nuts with cocoa. Just make sure the filling isn’t too liquid, as it will "leak" while baking.
Can it be frozen?
I wouldn’t recommend freezing the raw dough, but the baked pie, once cooled, can be portioned and frozen. When thawing, heat it in the oven, not in the microwave.
How long does it last and how do I store it?
If kept covered, it lasts 2-3 days at room temperature. After that, it dries out at the edges. If you want it to last longer, put it in the fridge, but take it out to room temperature before serving or warm it up a bit.
What should I do if my layers tear while rolling them out?
It can happen, especially if the dough is too soft. Just stick it back together with wet fingers and don’t stress; it won’t show when baked. Even with small holes, it doesn’t affect the taste.
Nutritional values (per serving, approximately 1/8 of the tray):
About 220-240 kcal, with 5 g protein, 4-5 g fat (depending on how much oil and jam you use), 40-45 g carbohydrates. It has fiber from the flour and jam, natural sugars from the fruit, but also some added sugar. Compared to other commercial fasting pastries, it’s definitely cleaner, and you have control over everything you put in. It’s not heavy or greasy at all, doesn’t contain margarine or additives, and if you’re careful with the sugar at the end, it won’t spike your blood sugar overnight. If you want to make it even more diet-friendly, reduce the sugar and increase the amount of cinnamon or use jam without added sugar.
How to store and reheat:
After it has completely cooled, cut it into pieces and keep it in a closed container or directly under a thick towel, in a dry and cool place (but not in the fridge, as it will absorb moisture and harden). If you want to serve it warm the next day, put it in the oven for 5 minutes at 140°C, covered with foil to prevent it from drying out. I don’t recommend the microwave; it gets too soft and loses the crunchy texture at the edges. If you have leftover pieces and want to keep them longer, you can freeze portions in separate bags—when thawing, go straight to the oven, not at room temperature, to avoid sogginess.
That’s all, with ups and downs, and small attempts to adjust. From start to finish, it’s a fasting pie that I genuinely enjoy eating, not just because "it’s for fasting." And no, it doesn’t come out the same every time, but that doesn’t matter too much—the important thing is for it to be fresh, flavorful, and not to stress over the measurements down to the milligram.
The total time, including the waiting for it to rise, is probably over an hour and a half. But actually working on it takes about 30-40 minutes. From the quantities below, you’ll get enough for a large baking tray—perfect for about 8 people, unless you're one of those who can devour a whole tray in one go. It's not complicated, but it's not a "three steps and done" situation either. I’d say it's medium level because you need a bit of patience when twisting and working with this vegan dough, which isn't the easiest to handle.
What you need, along with the reasons:
500 g flour – any good flour for bread/cake works for me, but I wouldn't use 650 g; it might turn out too coarse.
300 ml sparkling water – to help the dough rise a bit, making it airier and softer, especially during fasting when you don't have milk.
2 tablespoons sugar – just for a hint of sweetness; if you want it sweeter, add more at the end, on the layers.
70 ml oil – for tenderness and to prevent everything from sticking to your hands or the bowl.
1 packet (7 g) dry yeast – for a nice rise; you don’t want a "flat" pie.
A good pinch of salt – as much as you can hold between three fingers, to avoid a bland taste.
Brown sugar, oil, and apricot jam – for brushing the layers; you can replace the jam with whatever you like.
Cinnamon – for flavor, it pairs well with brown sugar.
Grated lemon zest – just the yellow part, for a subtle fragrance.
Vanilla – I use essence or vanilla sugar, depending on my mood.
A tablespoon of honey (optional, if you're not strictly fasting) – at the end, for shine and flavor.
How I made it (and what I discovered along the way):
1. I always start with sifted flour in a larger bowl. I add the salt right away to mix it well from the start. Make a well in the center, just like with cake, as it helps activate the yeast.
2. I mix the yeast with a small teaspoon of sugar and about half of the sparkling water (it should be warm, not hot, otherwise it won't do its job). I mix quickly, pulling a bit of flour from the edges over the mixture in the center and let it rest for 10-15 minutes. You want to see it start to "bubble" slightly.
3. Once I see the yeast has activated, I add the remaining sugar, lemon zest, and vanilla (usually a teaspoon of essence or a sachet), then I gradually start adding the rest of the sparkling water. I knead with a large spoon at first, then switch to my hands (yes, it sticks, but it works). Don't pour all the water at once, as it depends on the flour—if it seems too soft, sprinkle in some more flour. If it's too hard, add a bit of water.
4. When everything becomes homogeneous, I add the oil. I pour it in little by little, kneading until I no longer feel lumps of dough on my hands, and it starts to become elastic, stretching easily. It's ready when it no longer sticks excessively to my hands or the bowl, but is still soft.
5. I let it rise covered with a cloth or plastic wrap, in a draft-free and warm place, for 45 minutes to an hour, until it doubles in size. Don't check too often; don't disturb it, or it might deflate.
6. I divide the dough into 3 parts. From each, I make a ball and roll them out one by one, directly on a floured surface. I stretch the layers until they are about the size of the tray—visually, but they should be thin (not thick layers, as they won't cook well in the middle).
7. I place the first layer directly on the parchment paper of the tray. I brush it with a bit of oil, sprinkle brown sugar (I put more at the edges; otherwise, the center tends to fold in when twisting), and dust cinnamon to my liking, sometimes quite generously, otherwise it’s bland.
8. On top of that, I carefully place the second layer, ensuring it doesn't tear (if it does, just stick it back together; it won't show in the end). I spread the apricot jam with the back of a spoon, ensuring the layer doesn’t get soaked but is covered enough. If you prefer another jam, feel free to swap it out—I sometimes use tart jam, which works well.
9. The third layer goes on top, and I arrange it to cover everything nicely; it doesn’t have to be perfectly round.
10. With a sharp knife or cutter (a pizza cutter works too if you're lucky enough to cut straight), I slice into wedges: first into four, then each quarter into three—so in the end, you have 12 "rays." Be careful not to cut all the way through; leave about two fingers uncut at the edges so you can twist the strips without everything falling apart.
11. I twist each ray 2-3 times, one by one, directly on the tray. I "stick" the ends together in the center, pressing gently; it’s okay if they don’t all stay perfectly. I leave spaces between them, but don’t worry; they will fill in while rising and baking.
12. I cover the tray again and let it rise for another 15-20 minutes while I preheat the oven to 200°C (top and bottom heat, not fan).
13. Once I see it has puffed up nicely, I brush the top with a bit of oil and sprinkle another thin layer of brown sugar.
14. I put it in the oven. First, bake for 10 minutes at 200°C, then reduce to 180°C and leave it for another 25-30 minutes, depending on the oven. In total, it should take about 35-40 minutes to get a nice golden color.
15. If you're not strictly fasting, while it's still hot, I quickly brush it with diluted honey mixed with a drop of water—it comes out shiny and sweeter. If you don’t want honey, a bit of warmed jam or thin sugar syrup works too.
I make this pie quite often because I don’t like buying fasting products from the store. You never know what you’re putting on the table, but here I know exactly each ingredient. It’s great when you crave something sweet but don’t want to deal with rolling out cake or other complicated pastries. In my house, it’s always been enjoyed with coffee or tea, especially on Sunday afternoons when someone visits, and you want something on the table that isn’t mundane. Plus, the twisted shape always appeals to kids; they love tearing off a ray each.
Tips, variations, and serving ideas
Tips:
Don't pour all the water at once, especially if you're using different or older flour; it might need more or less.
Don’t overdo it with the oil when brushing; if you use too much, the layers will slip over each other when twisting and won’t look as nice.
If you want more filling between the layers, double the amount of jam and brown sugar, but be careful not to let it spill over the edges (it will burn while baking).
If you want it even more aromatic, add a pinch of cloves or cardamom to the cinnamon mixture.
Substitutions:
For a completely vegan version (without honey), use maple syrup or agave for brushing at the end.
If you don’t have apricot jam, any tart jam works—plums, sour cherries, apples.
For a gluten-free version, use a gluten-free flour mix, but be careful with the consistency: gluten-free dough tends to be harder to handle.
You can use coconut sugar or natural sweeteners if you want a version with a lower glycemic index.
If you’re not fasting and have no restrictions, you can also use an egg for brushing, for a golden color, but honestly, I don’t feel the need.
Variations:
You can fill the layers with ground nuts mixed with sugar and cocoa, like a kind of cake, or with raisins and Turkish delight if you have leftovers in your cupboard.
You can sprinkle seeds (sunflower, pumpkin) on top for crunch, or even almond flakes.
Instead of cinnamon, if you don’t like it, try star anise or even orange zest.
Serving:
It’s good warm, but also cold, pairs well with black coffee or plain tea, without sugar, as the pie is quite sweet.
If you want to make it part of a breakfast or brunch, serve it alongside plant-based yogurt or a cashew cream with vanilla.
It also goes well with cold compote or, why not, a fruit salad when you want something lighter.
Frequently Asked Questions
How do I know if the dough has risen enough?
If it has doubled in size compared to how it was at the start and when you gently press it with your finger, it doesn’t spring back immediately, it’s good. Better to let it rise a bit longer than too little.
Why does my dough stick to my hands?
You might have added too much water, or the flour didn’t absorb enough. Add another tablespoon or two of flour and knead for another 2-3 minutes; it adjusts quite easily. Don’t worry if it seems too soft at first; that’s how this recipe is, but after rising, it becomes easier to handle.
Can I fill the pie with something other than jam?
Yes, any vegan filling works: roasted pumpkin with sugar, sautéed apples, sweet vegan cheese with raisins, nuts with cocoa. Just make sure the filling isn’t too liquid, as it will "leak" while baking.
Can it be frozen?
I wouldn’t recommend freezing the raw dough, but the baked pie, once cooled, can be portioned and frozen. When thawing, heat it in the oven, not in the microwave.
How long does it last and how do I store it?
If kept covered, it lasts 2-3 days at room temperature. After that, it dries out at the edges. If you want it to last longer, put it in the fridge, but take it out to room temperature before serving or warm it up a bit.
What should I do if my layers tear while rolling them out?
It can happen, especially if the dough is too soft. Just stick it back together with wet fingers and don’t stress; it won’t show when baked. Even with small holes, it doesn’t affect the taste.
Nutritional values (per serving, approximately 1/8 of the tray):
About 220-240 kcal, with 5 g protein, 4-5 g fat (depending on how much oil and jam you use), 40-45 g carbohydrates. It has fiber from the flour and jam, natural sugars from the fruit, but also some added sugar. Compared to other commercial fasting pastries, it’s definitely cleaner, and you have control over everything you put in. It’s not heavy or greasy at all, doesn’t contain margarine or additives, and if you’re careful with the sugar at the end, it won’t spike your blood sugar overnight. If you want to make it even more diet-friendly, reduce the sugar and increase the amount of cinnamon or use jam without added sugar.
How to store and reheat:
After it has completely cooled, cut it into pieces and keep it in a closed container or directly under a thick towel, in a dry and cool place (but not in the fridge, as it will absorb moisture and harden). If you want to serve it warm the next day, put it in the oven for 5 minutes at 140°C, covered with foil to prevent it from drying out. I don’t recommend the microwave; it gets too soft and loses the crunchy texture at the edges. If you have leftover pieces and want to keep them longer, you can freeze portions in separate bags—when thawing, go straight to the oven, not at room temperature, to avoid sogginess.
That’s all, with ups and downs, and small attempts to adjust. From start to finish, it’s a fasting pie that I genuinely enjoy eating, not just because "it’s for fasting." And no, it doesn’t come out the same every time, but that doesn’t matter too much—the important thing is for it to be fresh, flavorful, and not to stress over the measurements down to the milligram.
Ingredients
500 g flour, 300 ml mineral water, 2 tablespoons sugar, 70 ml oil, 7 g dry yeast (1 packet), salt, brown sugar, cinnamon, oil, and apricot jam for greasing the sheets, lemon zest, vanilla, 1 tablespoon honey.