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    Where Is My Spoon > Recipes > Romanian > Romanian Desserts

    Romanian Apple Pie

    Published by: Adina November 11, 2024 6 Comments
    Jump to Recipe
    pin image title flaky apple pie.

    This easy Romanian apple pie is made with flaky oil pastry and a luscious apple filling; it is the perfect apple dessert this autumn.

    stacked squares of romanian pie with thick apple filling.

    This Romanian apple pie features a delicious, oil-based puff pastry thatโ€™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 โ€œa piece of yeast the size of a walnutโ€ or โ€œa glass of milkโ€ (the size left to your imagination). My favorite instruction of hers has to be โ€œadd as much flour as the dough can take.โ€ 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 havenโ€™t changed the recipe, but I did add step-by-step photos to make the process easier to follow.

    Jump to recipe
    • Ingredients
    • How to make Romanian apple pie?
    • Good to know!
    • Storage
    • More apple cakes
    • Recipe
    • Romanian Apple Pie

    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.

    stirring dough for pie in a bowl with a spoon.

    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.

    stirring flour and oil with a egg whisk in a bowl.

    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.

    rolled dough for making pie before adding the filling.

    Step #3: On a floured surface, roll out the pastry. Spread the paste evenly over it.

    pie dough rolled in a large sausage and cut into two halves on the working surface.

    Step #4: Roll it up from the shorter end to form a log. Cut the log in half to create two smaller logs.

    rolled pie dough on the table.

    Step #5: Roll out the first log just a bit larger than your baking pan.

    rolled pie dough in a baking tin before baking.

    Step #6: Lightly oil the pan, place the rolled pastry inside, and gently press it up the sides.

    adding apple filling and cinnamon to pie dough in a baking tin.

    Step #7: Spread the apple mixture on top, then sprinkle with the remaining semolina and cinnamon.

    freshly baked apple pie in a rectangular baking dish.

    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 cut into squares and sprinkled with powdered sugar.

    More apple cakes

    • apple olive oil cake sliced on a cake platter.
      Apple Olive Oil Cake
    • eggless apple cake sliced on a small plate with fork.
      Eggless Apple Cake
    • a slice of creamy apple streusel cheesecake on a small plate.
      Apple Streusel Cheesecake
    • three apple puff pastry rolls on a plate and an apple behind it.
      Apple Puff Pastry Rolls

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    four pieces of romanian apple apple stacked on the table.

    Romanian Apple Pie

    This is an easy Romanian apple pie with a flaky pastry made with oil and a luscious apple filling. This cake is so delicious that everyone will ask for the recipe.
    5 from 5 votes
    Print Pin Share GrowSaved! Rate
    Course: Romanian Cakes and Desserts
    Cuisine: Romanian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 16 pieces
    Calories: 329kcal
    Author: Adina

    Equipment

    • Baking tray or roasting tin 8x12 inches/ 20x30 cm
    Prevent your screen from going dark

    Ingredients 

    Pastry:

    • 12 tablespoons vegetable oil
    • 12 tablespoons water
    • a pinch of salt
    • 1 egg
    • 320 g all-purpose flour 11.5 oz/ 2 โ…” 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/ โ…“ cup
    • 4 tablespoons semolina
    • 1 teaspoon cinnamon
    • powdered sugar for dusting

    Instructions

    • Preheat the oven to 200ยฐC/ 400ยฐF.
    • 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 โ…” 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/ โ…“ 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

    1. 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).ย 
    2. Pastry consistency: There may be moments when you think this recipe wonโ€™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.

    Nutrition

    Serving: 1square | Calories: 329kcal | Carbohydrates: 32g | Protein: 4g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 5mg | Fiber: 2g | Sugar: 8g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Nickole says

      January 19, 2021 at 9:38 am

      This looks delicious but itโ€™s not vegan if it has eggs

      Reply
      • Adina Beck says

        January 19, 2021 at 6:10 pm

        @Nickole, ??? Thank you! Sometimes I wonder where my head is!

        Reply
    2. Alina Delicious Romania says

      March 12, 2017 at 2:15 pm

      Congrats to aunt Geta for inspiring you to write this wonderful recipe! I love apple pie, in all its forms ๐Ÿ™‚ Do you think this fake puff pastry would go well with the cremsnit filling?

      Reply
      • Adina says

        March 12, 2017 at 8:19 pm

        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. ?

        Reply
        • Penny says

          October 23, 2019 at 7:02 pm

          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

          October 23, 2019 at 7:19 pm

          Hi penny. It is regular liquid vegetable oil, I use canola most of the times.

    5 from 5 votes (5 ratings without comment)

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