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four pieces of romanian apple apple stacked on the table.
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5 from 6 votes

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Romanian Cakes and Desserts
Cuisine: Romanian
Servings: 16 pieces
Calories: 329kcal
Author: Adina

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

  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). 
  2. 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.

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