Autumn is a time of grace, it makes us happyabundance and rich harvest. And especially pleasant emotions cause a rich harvest of apples. After all, one can cook a lot of delicious main dishes, appetizers, sauces, ketchups, and, of course, desserts.
If you are so lucky,a rich harvest of apples has been born, and all your traditional recipes of dishes with these fruits have already been tried, you can offer a simple and tasty version of the dessert called Bulgarian apple pie. As it is pleasant, sitting at a cup of strong tea, to treat guests or pamper your home with delicious and fragrant pastries, also simple and quick to prepare.
With the world of apple pie
Apple pie is very commondessert everywhere. Due to the fact that fragrant fruits are perfectly stored for several months, dishes from them can be prepared in the cold season, providing our body with vitamins, fiber and minerals.
Almost in every country where this juicy growsuseful fruit, there is a unique sweet recipe from dough and apples. Charlotte is one of the most famous apple pies, very beloved in our country, although its birthplace is France. Initially, the process of cooking charlotte took several hours and included products such as liquor, other fruits, in addition to apples, and butter cream. Now the main French apple pie is recognized as a pie called “tart taten”, poured with caramel syrup.
And in Austria, Germany and some countriesEastern European love apple strudel. Make it from the dough, stuffed with sliced apples, and when serving, add berry sauce and powdered sugar.
"Warsaw" or "Bulgarian"
But the cake, which will be discussed today, oftencalled and Bulgarian, and Warsaw. But no matter how the name sounds, this bulk apple pie is easier to bake, and you will definitely like its taste.
Называется болгарский яблочный пирог насыпным because of the technology of preparation - one layer is poured onto another, the process of kneading dough is not here. This he is amazing and interesting. The whole process of miraculous transformation of “dry” and “wet” ingredients into tasty, melting in the mouth cakes occurs in the oven.
Products |
In order to cook the magic Bulgarian apple cake, you will need the following products:
- apples (juicy sour variety) - 4-5 pieces or 0.5 kg;
- high-grade flour - 0.5 cups;
- semolina - 0.5 cups;
- sugar - 0.5 cups;
- baking powder for dough - 0.5 tsp;
- butter or margarine (it must first be cooled in the freezer) - 50 grams;
- cinnamon - pinch, or to taste (and without it, if you do not like cinnamon);
- milk - 50 ml.
If you have a large family, or you are waiting for a lot of guests, you can double the portions of the ingredients.
Preparation
Apples my standard, clean the core withseeds. If apples have a thick peel, it is also best to get rid of it. Fruits need to grate on a coarse grater. A little secret: if you immediately lightly sprinkle grated apples with lemon juice, they will not darken.
Also grate on grated butter or margarine. It is most convenient to rub the oil, after holding it in the freezer for about 30 minutes.
Then in a large bowl very carefully mix all the dry ingredients - semolina, flour, baking powder, sugar and cinnamon.
We take the form in which the Bulgarian will bakeapple pie, we cover with parchment and sprinkle with half of grated butter. We first lay out about a third of the dry mix or a layer of 2-3 cm. Then comes a layer of wonderful aromatic apple mass, if the apples are not “wet”, you need to add a little sugar syrup or apple juice to them. Fruit mass also need to take about 1/3.
The next layer is dry again. The optimal number of layers - 3 apple and 4 dry, to complete the Bulgarian apple pie with semolina must necessarily be a dry layer.
Baking
Before baking you need to do throughholes in the cake with a knife or wooden stick to the first layer. Fill evenly with hot milk, once again piercing the holes to make sure that the milk has penetrated all parts of the cake. The more often there are holes in the cake, the less there will be unbaked places. Then sprinkle with the remaining grated butter or margarine.
We put Bulgarian apple pie with semolina inpreheated to 180 degrees oven. The optimum baking time is 50-60 minutes. For the formation of a beautiful, crispy, caramel crust 15 minutes before the end of baking, Bulgarian apple pie can be sprinkled with granulated sugar. A pie will perfectly keep its shape, if you let it cool a little and cut it, too, it is better to be slightly warm.
When serving, the finished cake can be powdered with powdered sugar, add whipped cream and garnish with a sprig of mint.
Bulgarian apple pie: a recipe for vegetarians
As you know, during Lent can noteat food of animal origin, including milk and butter. Also, if you are a supporter of vegetarianism or even more strict veganism, and you cannot eat dairy products, in the recipe of the Bulgarian apple pie milk can be easily replaced with coconut or almond, butter - with margarine on vegetable fats (as margarine will be required just a little bit, he will not harm his health).
If almond or coconut milkmissing in your fridge, you can simply mix 50 to 50 hot water and any odorless vegetable oil. This liquid will also be required in the amount of 50 ml per indicated volume of the remaining products.
Cooking in a multivariate
Also, if for some reason you don’t haveOpportunities to use the oven, a wonderful bulk cake can be cooked in a slow cooker. This is another recipe for Bulgarian apple pie (with photos). The cooking process, in general, is the same - we prepare products as usual.
In a separate bowl, apple and dry mixingredients. Then you need to lubricate margarine or butter bowl multicooker. We distribute at the bottom of the bowl the first layer of dry mix, then the apple layer, and so on, the last should be a layer of flour with semolina. Again, do not forget to make holes as often as possible and deep down to the bottom.
Lay the bowl, set the mode "Baking" and time - 50 minutes. After the final signal, we do not open the slow cooker, but let the cake rest for 10-15 minutes.
Guests or home-cooked Bulgarian apple pie cooked both in the oven and in the slow cooker will leave excellent reviews! And you will spend a minimum of effort on the preparation of this dessert.
Classic in variations
Classic Bulgarian apple pie with semolina,The recipe of which is described above can be varied with various additives. Adding a special piquancy, citrus flavor and a slight bitterness will be the addition of lemon zest to the apple mass.
Perfectly combines with apples the taste of nutmeg. If you add a pinch of ground nutmeg to the dry mix, the cake will acquire a delicate, refined flavor.
Any nuts you like are walnuts,cedar, cashew, peanuts, almonds, roasted sesame, pumpkin or sunflower seeds are perfect as a tasty addition to the filling. Nuts need a little - a small handful will be enough.
You can also add to the apple mass and a handful of dried fruits - prunes, raisins, dried apricots, dried cherries or candied fruits. Just do not forget the rule - "dry" ingredients to dry, "wet" - to wet.
The flight of fancy here is almost limitless, andYou can enjoy each time the new taste of your favorite cake. This recipe is often called "lazy", as it is easy to prepare (especially if you use the slow cooker). In addition, the whole process does not take much time, but in the end the dessert turns out very, very tasty.
