Romanian Apple Pie
User Reviews
5
Romanian Apple Pie
Description
This Romanian Apple Pie uses a soft, pliable pastry dough made by mixing vegetable oil, water, egg, salt, and flour, kneaded briefly until smooth. A separate paste of oil and flour is prepared and spread on the rolled dough before rolling it into logs. The logs are cut and arranged in a baking tray.
The filling combines peeled, sliced apples with sugar, semolina, and cinnamon, which absorbs moisture from the fruit during baking, contributing to a thick, slightly granular texture in the filling. The use of oil in both the dough and the paste gives a tender, slightly crisp final pastry. The pie is baked in a hot oven until golden on top.
Before serving, it is dusted with powdered sugar for a sweet finish. The pie balances softness and structure with a fruit and spice-filled center that is both fragrant and comforting. This version deviates from butter-based doughs, offering a lighter yet soft pastry.
The recipe highlights the importance of precise measuring using a kitchen scale and notes that the soft dough can seem difficult to handle but becomes manageable with experience. The filling paste contributes moisture and enhances the texture.
Ingredients
Pastry:
- 12 tablespoons vegetable oil
- 12 tablespoons water
- salt a pinch
- 1 egg
- 320 g all-purpose flour 11.5 oz/ 2 ⅔ cups, Note 1
Filling:
- 12 tablespoons vegetable oil
- 125 g all-purpose flour 4.5 oz/ 1 cup
- 450 g apple 1 lb
- 75 g granulated sugar 2.5 oz/ ⅓ cup
- 4 tablespoons semolina
- 1 teaspoon cinnamon
- powdered sugar for dusting
Instructions
- Preheat the oven to 200°C/ 400°F.
- Pastry (Note 2): To make the pastry mix the oil, water, salt, and egg in a medium bowl. Add the flour little by little, mix using a spoon as long as possible, add the remaining flour, and knead the dough lightly in the bowl. Turn the dough on the floured working surface and knead until it is smooth; it will still be soft.12 tablespoons vegetable oil + 12 tablespoons water + a pinch of salt + 1 egg + 320 g all-purpose flour/ 11.5 oz/ 2 ⅔ cups
- Paste: In a small bowl, mix the following 12 tablespoons of vegetable oil with flour until you obtain a smooth paste.12 tablespoons vegetable oil + 125 g all-purpose flour/ 4.5 oz/ 1 cup
- Roll the pastry on a floured surface, about 12x16 inches/ 30x40 cm. Spread the paste evenly on the rolled pastry and roll the pastry beginning at the smaller end to obtain a large log. Cut it in two to get two even smaller logs.
- Roll the first log just a little bit larger than the size of the baking tray or roasting pan that you will use to bake the cake. Brush the roasting tin with oil and place the rolled pastry inside, pushing the edges of the pastry lightly up the sides of the tin. Press the dough evenly into the baking dish with your fingers. After adding the apple filling, gently press the second layer of dough on top in the same way.
- Filling: Grate the apples (leaving the peel on) and mix them with 3 tablespoons of semolina and sugar. Spread this mixture on the rolled pastry. Sprinkle the remaining tablespoon of semolina with the cinnamon evenly on top of the apples.450 g apples/ 1 lb + 4 tablespoons semolina + 75 g granulated sugar/ ⅓ cup + 1 teaspoon cinnamon
- Roll the second log about the size of the baking tin and cover the apples.
- Bake for about 30 minutes or until the pastry is golden brown and flaky.
- Let cool completely, cut into squares, and serve dusted with powdered sugar .
Notes
- Use a digital kitchen scale for accurate measurements to ensure the best baking results.
- Though the dough starts very soft, it becomes easier to work with after kneading and spreading the filling paste.
- The filling paste made of oil and flour helps create a moist texture inside the pie.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 329kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 18g | 106% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 5mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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