This easy Romanian apple pie is made with flaky oil pastry and a luscious apple filling; it is the perfect apple dessert this autumn.
This Romanian apple pie features a delicious, oil-based puff pastry that’s easier and quicker to make than traditional puff pastry.
The only flaw with her recipes is how approximate they are. Measurements might call for “a piece of yeast the size of a walnut” or “a glass of milk” (the size left to your imagination). My favorite instruction of hers has to be “add as much flour as the dough can take.” But after a couple of tries, I get the hang of it and make sure to write down the exact amounts I use.
You should try Spinach in Bechamel Sauce, Romanian Lemon Cake, or Chicken Schnitzel in Pancake Batter. All Geta's recipes.
I first shared this recipe nearly ten years ago and have baked this Romanian apple pie dozens of times since. I haven’t changed the recipe, but I did add step-by-step photos to make the process easier to follow.
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Ingredients
Vegetable oil - choose a neutral-tasting oil like canola.
All-purpose flour - You will need flour to make the fake puff pastry and the fake butter to layer it into the pastry.
Apples - regular apples; I prefer a tart sort like Granny Smith, Jonagold, or Braeburn.
Other ingredients: Sugar, egg, semolina, and cinnamon.
See the recipe card for full information on ingredients and quantities.
Try other Romanian apple cakes: Stewed Apple Cake or Apple Caramel Cake with whole apples.
How to make Romanian apple pie?
The pastry you need for the apple pie is amazing. It is what I would call fake puff pastry. Absolutely genius! There is no endless rolling, folding, butter cutting, and so on.
Step #1: Combine oil with water, salt, and egg. Gradually add flour, stirring with a spoon. Add the remaining flour, then knead in the bowl until well combined. Transfer to a floured surface and knead until smooth. The dough is very soft but kneadable.
Step #2: To make the filling paste, mix the remaining oil with flour to create a smooth paste. This will replace the butter used in traditional puff pastry.
Step #3: On a floured surface, roll out the pastry. Spread the paste evenly over it.
Step #4: Roll it up from the shorter end to form a log. Cut the log in half to create two smaller logs.
Step #5: Roll out the first log just a bit larger than your baking pan.
Step #6: Lightly oil the pan, place the rolled pastry inside, and gently press it up the sides.
Step #7: Spread the apple mixture on top, then sprinkle with the remaining semolina and cinnamon.
Step #8: Roll out the second log to fit the pan and place it over the apples. Bake for about 30 minutes or until golden and flaky.
Good to know!
At several points, you might feel like this recipe can't possibly work - the dough starts off very soft, and adding the filling paste makes it even softer. Rolling such a soft, wet dough might seem impossible, but trust me, it works! Despite its softness, the dough is not sticky and is surprisingly easy to handle.
Use your fingers to press the dough evenly into the baking dish. After adding the apple filling, use your fingers to gently press the second layer of dough on top as well.
Storage
The Romanian apple cake is at its flakiest on the day you baked it. However, although a bit softer, it tastes just as delicious the next day.
You can refrigerate the leftovers in an airtight container for 3-4 days.
Romanian Apple Pie
Equipment
- Baking tray or roasting tin 8x12 inches/ 20x30 cm
Ingredients
Pastry:
- 12 tablespoons vegetable oil
- 12 tablespoons water
- a pinch of salt
- 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 apples 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
- Measurements: Always use a digital kitchen scale for baking; it guarantees the best results. This recipe was not tested using cup measuring (the Amazon link opens in a new tab).
- Pastry consistency: There may be moments when you think this recipe won’t work - the dough starts out very soft, and the filling paste makes it even softer. Rolling such a wet, soft dough might seem impossible, but trust me, it works! Despite its softness, the dough is surprisingly easy to manage.
Nickole says
This looks delicious but it’s not vegan if it has eggs
Adina Beck says
@Nickole, ??? Thank you! Sometimes I wonder where my head is!
Alina Delicious Romania says
Congrats to aunt Geta for inspiring you to write this wonderful recipe! I love apple pie, in all its forms 🙂 Do you think this fake puff pastry would go well with the cremsnit filling?
Adina says
Thank you, Alina. Why not, sounds like a great idea using this pastry for cremsnit. I have recently made cremsnit with bought puff pastry, but maybe I should try this pastry next time. ?
Penny says
Is this liquid vegetable oil or solid such as crysco? Being a type of pastry I am thinking it should be solid but I am hesitant! Please help!! lol
Adina says
Hi penny. It is regular liquid vegetable oil, I use canola most of the times.