Gateau Pommes Polonais Szarlotka Recipe

Picture this: a cozy afternoon spent in the kitchen, where the comforting aroma of cinnamon and baked apples swirls around you like a warm hug on a chilly day. That’s exactly what you’ll experience when creating this delightful apple cake, a perfect blend of tender apples nestled between layers of golden, buttery crust. Grab your apron, put on your favorite playlist, and let’s transform these simple ingredients into a heartwarming dessert that’ll have you coming back for more!

I love how Szarlotka, or Polish apple pie, combines the richness of a buttery crust with the warmth of cinnamon-spiced apples. It has such a perfect, flaky pie crust, and it’s filled with apples that have been enhanced with cinnamon and a whisper of lemon juice.

Szarlotka, like a lot of old-school Eastern European desserts, is quite simple, and it is also quite good. My friend Luis’s mom, who is Polish, makes excellent Szarlotka.

Gateau Pommes Polonais Szarlotka Recipe Ingredients

• All-Purpose Flour: Provides structure and carbohydrates; a baking staple.
• Granulated Sugar: Adds sweetness and contributes to browning.
• Unsalted Butter: Offers rich flavor and tenderness; source of fat.
• Apples: High in fiber and vitamin C; naturally sweet and juicy.
• Cinnamon: Adds warmth and spice; contains antioxidants.
• Lemon Juice: Provides tartness; prevents apple browning.

Gateau Pommes Polonais Szarlotka Recipe Ingredient Quantities

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup unsalted butter, chilled and cubed
• 1 large egg
• 1 tsp baking powder
• ¼ tsp salt
• 5-6 medium apples, peeled, cored, and sliced
• ¼ cup granulated sugar (for apples)
• 1 tsp cinnamon
• Juice of 1 lemon
• 1 tbsp breadcrumbs (optional, for the apple layer)
• Powdered sugar for dusting

How to Make this Gateau Pommes Polonais Szarlotka Recipe

1. Set your oven to 350°F (175°C). Grease a 9-inch round springform pan. These are the steps before you start baking.

2. In a big bowl, blend together the flour, ½ cup sugar, baking powder, and salt.

3. Include the refrigerated, cubed margarine with the dry elements; use a pastry blender or soften your hands to mix until the result is similar to fine breadcrumbs.

4. Mix in the egg and knead the dough until it barely comes together, then divide it into two parts—one somewhat larger than the other.

5. Press the larger portion of the dough into the bottom of the prepared springform pan and slightly up the sides.

6. In a different bowl, combine the apples that have been cut into slices with ¼ cup of sugar that has been granulated, along with the following: 1 teaspoon of ground cinnamon and 1 tablespoon of fresh lemon juice. Toss until the apples are uniformly coated.

7. Evenly layer the apple mixture on top of the dough base. Optionally, sprinkle breadcrumbs over the base before adding the apples.

8. Roll out the last bit of dough on a floured surface, then cover the apples with it, sealing the edges as best you can.

9. Put in the preheated oven and leave to bake for approximately 50-60 minutes. Check to see if the top has turned a golden brown color and if the apples feel tender. If either of these conditions has not been met, close the oven door and continue baking.

10. Allow the cake to cool in the pan for a minimum of 15 minutes before unmolding it. Prior to the act of serving, give it a light dusting with confectioners’ sugar.

Gateau Pommes Polonais Szarlotka Recipe Equipment Needed

1. Oven
2. 9-inch round springform pan
3. Pastry blender or hands
4. Mixing bowl (large)
5. Mixing bowl (medium)
6. Measuring cups and spoons
7. Knife (for slicing apples)
8. Peeler (for peeling apples)
9. Cutting board
10. Rolling pin
11. Flour sifter (optional)
12. Cooling rack

FAQ

• Can I use a different type of flour?You can use whole wheat flour instead of all-purpose flour for a nuttier texture. However, this change could alter the taste and texture a bit.
• Which type of apples should I use?Apples that are tart, such as Granny Smith or Fuji, are the most appropriate for this dish, as they maintain their form exceptionally well during baking, and they provide an excellent counterpoint to the sweetness of the crust.
• Can I make this dessert ahead of time?Definitely, Szarlotka can be prepared a day ahead and kept at room temperature. It is also delectable when served the next day because the flavors meld.
• Is there a substitute for cinnamon?Alternatively, you can use nutmeg or allspice, although the flavor profile will change subtly.
• Do I need to peel the apples?It is recommended to peel the apples to get a softer texture and more uniform flavor, but it is not strictly necessary.
• What is the purpose of the breadcrumbs?The job of the breadcrumbs is to soak up all the extra moisture coming from the apples. If you have a really juicy batch of apples, you might want to add this extra ingredient.
• How should I serve Szarlotka?Warm or at room temperature, it is usually served—with a dusting of powdered sugar or, even better, a scoop of vanilla ice cream—to induce a cold sweat.

Gateau Pommes Polonais Szarlotka Recipe Substitutions and Variations

You can use whole wheat flour in place of all-purpose flour for a nuttier taste.
Coconut sugar or maple syrup can be used instead of granulated sugar to add a different sweet flavor.
Chilled unsalted butter can be replaced with either coconut oil or a vegan butter alternative for a dairy-free version.
A flaxseed egg (1 tbsp flaxseed meal mixed with 2½ tbsp water) can be used in place of a large egg as a vegan substitute.
A possible substitute for baking powder is a mixture of 1/4 tsp baking soda and 1/2 tsp cream of tartar.

Pro Tips

1. Chill the Dough After mixing and dividing the dough, consider chilling both portions in the refrigerator for about 20 minutes before rolling and pressing them into the pan. This helps prevent the dough from becoming too soft and sticky, making it easier to work with.

2. Enhance Apple Flavor Before using the apples, let them sit in the sugar, cinnamon, and lemon juice mixture for about 10 minutes. This marination step helps the apples release some of their juices and enhances their flavor.

3. Prevent Soggy Crust If using breadcrumbs on the base, toast them lightly in a pan beforehand. This can add a subtle nutty flavor and provides a more effective barrier against moisture from the apples, keeping the crust crisp.

4. Use a Mandoline For uniformly thin apple slices, consider using a mandoline slicer. This ensures consistent baking and a nicer texture in your final product.

5. Experiment with Apple Varieties Mix different types of apples (such as Granny Smith for tartness and Honeycrisp for sweetness) to create a more complex flavor profile in your apple filling.