Everyday Kitchen

Russian/Eastern European · Desserts

Polish Apple Cake

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg

Polish Apple Cake is a Russian/Eastern European dish. Cook off excess apple juice before filling the pastry.

Prep
35 min
Cook
50 min
Rest, soak, marinate or chill
60 min
Total
145 min
Servings
10
Difficulty
Easy
Cuisine
Russian/Eastern European
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 10

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Dough

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Dough · About 30 min

  1. Rub butter into dry ingredients from 350 g plain flour, 180 g cold butter, 100 g sugar, 2 egg yolks, 1 tsp baking powder, 40 ml cold water; add yolks and water to bind. Chill 30 minutes.

Fill · About 10 min

  1. Cook apples, sugar and cinnamon from 1200 g apples, peeled and grated, 80 g sugar, 1 tsp cinnamon, 30 g breadcrumbs 10 minutes to reduce moisture; cool. Press two-thirds of dough into a 23 cm tin, scatter crumbs and add apples.

Bake · About 50 min

  1. Grate remaining dough over top; bake at 180°C / 350°F for 45–50 minutes until golden. Cool 30 minutes before cutting.

    Check: Look for this result: golden.

Tips

  • Cook off excess apple juice before filling the pastry.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use tart pears for a different version.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Polish Apple Cake.

FAQ

What matters most when making Polish Apple Cake?

Cook off excess apple juice before filling the pastry.

What can I substitute in Polish Apple Cake?

Use tart pears for a different version.

Can I prepare Polish Apple Cake ahead?

Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Polish Apple Cake.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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