Recipe: Apple Cinnamon Puff Pie step by step with pictures | Handy.Recipes

Apple Cinnamon Puff Pie

Cooked Puffed Apple Cinnamon Pie

Nutritional Value

My mom used to make this puff pastry back in the day when we had no idea about ready-made puff pastry. Nowadays, it is a pity and not rational to spend time on making puff pastry at home, if you can buy it in any supermarket. So do I, so often I just buy ready-made puff pastry. But the dough in this recipe can't be compared to any ready-made! Sometimes it's worth spending a few hours making it, just to enjoy the most tender, delicious, melt-in-your-mouth pastry. If you try it once, you'll understand. And the filling is in season today - just imagine that bouquet of flavors: apples, cinnamon, and lemon, lightly toasted with a touch of butter. It's irresistible!

Author of the recipe

Ingredients for puff pastry "apples and cinnamon":

  • Eggs - 2 pcs
  • Sugar (+ for filling to taste) - 0.5 glass
  • Milk - 1 glass
  • Margarine (less fatty is better) - 1 package.
  • yeast (fresh) - 50 g
  • Salt (powder)
  • Wheat flour / Flour (about 4 cups)
  • Apple (for the filling) - 1 kg
  • butter (for stuffing) - 1 tablespoon
  • Lemon (for stuffing) - 1 pc
  • Cinnamon (ground, to taste, for filling)

How to cook puff pastry "apples and cinnamon" step by step with photos

Dissolve yeast in warm milk, add a pinch of salt.

Mix the eggs with the sugar.

Knead dough by mixing egg-sugar mixture with milk and yeast, add as much flour as the dough will hold. The dough should be just like pastry. It takes about 4 cups on average (maybe more, maybe less, depends on the products).

Place in a warm place to rise for 2-3 hours. The dough will greatly increase in volume.

After the dough has risen, roll it into a square piece. Divide margarine (at room temperature) into 3 portions and spread one portion onto rolled out dough surface.

Roll the dough in an envelope. Roll out and grease the pastry three times. After each time the pastry is spread and folded into an envelope, place it in the fridge for 30 minutes.

This is the envelope after the third time you roll it out and grease it. Let's put it in the fridge, and while it cools down in the fridge, prepare the filling.

Apples should be peeled from the middle, do not peel the skin, as it contains all the vitamins. Cut the apples into slices and sprinkle with lemon juice. Melt the butter in a pan and fry the apples for a few minutes, making them soft.

When the apples become soft and juicy, add sugar and cinnamon to taste, as well as grated lemon zest. Stir everything gently and you have a delicious and fragrant filling.

Divide the dough into two parts, one smaller than the other. Roll out the large part according to the size of the tray, put the filling on it. Cover with rolled out second part of dough and press edges well together.

If you have scraps of pastry, make a decoration. Since the dough is puff pastry, some fine pigtails and pretzels do not turn out very nicely, I made apples as decorations. Brush the pie with egg and prick the pastry often with a fork or toothpick before placing it in the oven to release the steam.

Bake until mature in a preheated oven for 40-45 minutes at 180-200. This pie can also be made with unsweetened filling, in which case you need to reduce the sugar in the dough to a quarter of a cup. It's very tasty with cabbage stuffing (cut boiled eggs (5 pcs) into small cubes. Shred the cabbage (1 kg) finely, pour a little boiling water, bring to the boil, strain in a colander and squeeze. Add chopped eggs and melted butter (100g) to the cabbage. Season with salt and mix thoroughly)

This is the cut of the pie. If you enlarge the photo, you can see that the dough stratifies well. I highly recommend that you make this dough at least once. It is so delicious!!!! Enjoy your tea time!

Nutritional Value:

Whole Dish:
2821.9 Calories
51 g
178.8 g
245.4 g
145.5 Calories
2.6 g
9.2 g
12.6 g

Salt, Lemon, Flour, Wheat Flour, Sugar, Butter, Sweet, Apple, Milk, Margarine, Cinnamon, Yeast, Baking, Cakes, Dough

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