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Banitsa Bulgarian. Recipe from “Everything will be kind” - a quick and easy bulk apple pie! Bulgarian charlotte with apples

Autumn is a fertile time, it pleases us with abundance and a rich harvest. And especially pleasant emotions are caused by a rich harvest of apples. After all, you can cook a lot of delicious second courses, appetizers, sauces, ketchups, and, of course, desserts from them.

If you are lucky enough to have a rich harvest of apples and have tried all your traditional recipes with these fruits, you can offer a simple and delicious dessert called Bulgarian Apple Pie. How pleasant it is to treat guests or pamper your family with delicious and fragrant pastries, which are also simple and quick to prepare, while sitting over a cup of strong tea.

With the world over an apple pie

Apple pie is a very common dessert all over the world. Due to the fact that fragrant fruits are perfectly stored for several months, dishes from them can be prepared even in the cold season, providing our body with vitamins, fiber and minerals.

Almost every country where this juicy healthy fruit grows has its own unique sweet recipe made from dough and apples. Charlotte is one of the most famous apple pies, very loved in our country, although France is its homeland. Initially, the process of making charlotte took several hours and included products such as liquor, fruits other than apples, and buttercream. Now the main French apple pie is recognized as a pie called "tart tatin", filled with caramel syrup.

And in Austria, Germany and some countries of Eastern Europe they love apple strudel. They make it from stuffed with chopped apples, and when serving, add berry sauce and powdered sugar.

In the UK, they prepare such a dessert as apple crumble - a baked pudding with apples and shortcrust pastry crumbs. In America, you will be fed an Apple Pie pie, it has a lot of fruit filling, and it is served with a scoop of ice cream.

"Warsaw" or "Bulgarian"

But the pie, which will be discussed today, is often called both Bulgarian and Warsaw. But whatever the name may sound, this apple pie is easy to make and tastes just right.

The Bulgarian apple pie is called bulk because of the cooking technology - one layer is “poured on top of the other”, there is no dough kneading process here. This makes him amazing and interesting. The whole process of miraculous transformation of "dry" and "wet" ingredients into delicious, melt-in-your-mouth cakes takes place in the oven.

Products

In order to prepare the magical Bulgarian bulk apple pie, you will need the following products:

  • apples (juicy variety with sourness) - 4-5 pieces or 0.5 kg;
  • premium flour - 0.5 cups;
  • semolina - 0.5 cups;
  • sugar - 0.5 cups;
  • baking powder for dough - 0.5 teaspoon;
  • butter or margarine (it must first be cooled in the freezer) - 50 grams;
  • cinnamon - a pinch, or to taste (you can do without it if you don't like cinnamon);
  • milk - 50 ml.

If you have a large family or are expecting a lot of guests, you can double the portions of the ingredients.

Cooking

Wash apples as standard, clean out the core with seeds. If the apples have a thick skin, it is best to get rid of it as well. The fruits must be grated on a coarse grater. A little secret: if you immediately lightly sprinkle the grated apples with lemon juice, they will not darken.

You also need to grate butter or margarine on a grater. It is most convenient to rub the oil, after holding it in the freezer for about 30 minutes.

Then, in a large bowl, very carefully mix all the dry ingredients - semolina, flour, baking powder, sugar and cinnamon.

We take the form in which the Bulgarian apple pie will be baked, cover it with parchment and sprinkle with half of the grated butter. First we spread about a third of the dry mixture or a layer of 2-3 cm. Then comes a layer of wonderful fragrant apple mass, if the apples are not “wet” enough, you need to add a little sugar syrup or apple juice to them. The fruit mass also needs to be taken about 1/3.

The next layer is dry mix again. The optimal number of layers is 3 apple and 4 dry, it is necessary to complete the Bulgarian apple pie with semolina with a dry layer.

Baking

Before baking, you need to make through holes in the cake with a knife or a wooden stick to the first layer. Pour the hot milk evenly over the top, poke holes again to make sure the milk has penetrated all over the pie. The more holes there are in the cake, the less unbaked places there will be. Then sprinkle the remaining grated butter or margarine on top.

We put the Bulgarian apple in the oven preheated to 180 degrees. The optimal baking time is 50-60 minutes. To form a beautiful, crispy, caramel crust, 15 minutes before the end of baking, the Bulgarian apple pie can be sprinkled with sugar. The cake will keep its shape perfectly if you let it cool a little and cut it, too, it is better to be slightly warm.

When serving, the finished cake can be sprinkled with powdered sugar, add whipped cream and garnish with a sprig of mint.

Bulgarian Apple Pie: Vegetarian Recipe

As you know, during Lent you can not eat food of animal origin, including milk and butter. Also, if you are a supporter of vegetarianism or even more strict veganism, and you cannot eat dairy products, in the Bulgarian apple pie recipe, milk can be easily replaced with coconut or almond, butter - with vegetable fat margarine (since margarine will be required just a little bit, it will not cause harm to health).

If you don't have almond or coconut milk in your fridge, you can simply mix 50/50 hot water and any flavorless vegetable oil. This liquid will also be required in an amount of 50 ml per the above volume of other products.

Cooking in a multicooker

And also, if for some reason you don’t have the opportunity to use the oven, a wonderful bulk cake can also be prepared in a slow cooker. This is another Bulgarian apple pie recipe (with photo). The cooking process, in general, is the same - we cook food as usual.

In a separate bowl, apple mixture and a mixture of dry ingredients. Then you need to grease the multicooker bowl with margarine or butter. We distribute the first layer of the dry mixture to the bottom of the bowl, then the apple layer and so on, the last layer should be a layer of flour with semolina. Again, do not forget to make holes as often as possible and deep to the very bottom.

We lay the bowl, set the "Baking" mode and the time - 50 minutes. After the final signal, we do not open the multicooker, but let the cake rest for 10-15 minutes.

Guests or family members who have tried Bulgarian apple pie cooked both in the oven and in the slow cooker will leave excellent reviews! And you will spend a minimum of effort on preparing this dessert.

Classics in variations

The classic Bulgarian apple pie with semolina, the recipe of which is described above, can be varied with various additives. Giving a special piquancy, citrus aroma and light bitterness will be the addition of lemon zest to the apple mass.

The taste of nutmeg goes well with apples. Adding a pinch of ground nutmeg to the dry mix will give the cake a subtle, sophisticated flavor.

Any nuts you like - walnuts, pine nuts, cashews, peanuts, almonds, toasted sesame seeds, pumpkin seeds or sunflower seeds are great as a tasty addition to the filling. Nuts need a little - a small handful will be enough.

You can also add a handful of dried fruits to the apple mass - prunes, raisins, dried apricots, dried cherries or candied fruits. Just do not forget the rule - "dry" ingredients to dry, "wet" to wet.

The flight of fancy here is almost limitless, and every time you can enjoy a new taste of your favorite pie. This recipe is often referred to as "lazy" because it's easy to make (especially if you use a slow cooker). In addition, the whole process does not take much time, and as a result, the dessert turns out to be very, very tasty.

Ingredients:

  • flour - 1/2 cup;
  • semolina - 1/2 cup;
  • sugar - 1/2 cup;
  • baking powder dough - 2 teaspoons;
  • apples - 3-4 pieces;
  • walnuts - a handful;
  • raisins - a handful;
  • cinnamon - 1 teaspoon;
  • lemon juice - 2 tbsp;
  • butter - 100 grams.

How to make Bulgarian apple pie

To prepare an apple pie according to the Bulgarian recipe, measure semolina, flour and sugar in half a glass.

Then mix three bulk ingredients, add baking powder.


Mix everything thoroughly until smooth.


Peel the apples and cut out the core with seeds.


Grate on a coarse grater and sprinkle with lemon juice.


Add chopped walnuts, raisins and cinnamon. Soak the raisins first in water for a short while, then squeeze and add to the grated apples.


Mix all ingredients.


Grate 50 grams of frozen butter on a medium grater and put it on the bottom of the mold. It is best to take the form itself one-piece, as the butter will melt during the baking process and may drip a little to the bottom of the oven.


And now pour the necessary ingredients for the future pie in layers. Pour a third of the dry mixture over the oil.


Then half of the grated apples, level and compact the layers a little.


Then again dry mixture and again apple. The last will be the dry mix.


Grate the remaining 50 grams of butter on top.


Bake for 35-40 minutes in a preheated oven to 180 degrees. 10 minutes before readiness, remove the cake from the oven and sprinkle sugar on top so that a beautiful golden crust appears. And put it back in the oven.


Calories: Not specified
Time for preparing: Not specified

If you do not have enough time to cook pies for a long time and mess with the dough, then write down my recipe for a bulk pie that you can bake without even getting your hands dirty. It will be very useful for every housewife to have such a profitable and convenient recipe in reserve. Sometimes there is no time to knead the dough and wait for the yeast to act so that the dough increases in volume, so such a bulk Bulgarian apple pie in just 7 minutes will be a lifesaver for all hostesses. Despite all the simplicity, the cake tastes airy and tender with an extraordinary taste. Recommend! I also want to draw your attention to one more thing.



Required products:

- 150 grams of flour;
- 150 grams of semolina;
- 150 grams of granulated sugar
- 2 teaspoons l. baking powder;
- 1 teaspoon l. ground cinnamon;
- 3-4 large apples;
- 150 grams of butter;
- 10 pieces. walnuts;
- 2-3 handfuls of raisins.

How to cook with a photo step by step





I mix the dry ingredients: I pour granulated sugar into the flour.




Pour semolina to the dry mixture and mix well again.




Now I add baking powder to make the dough more fluffy. I'm sure you'll love this simple one too.






I always cut off the hard skin from apples. I rub them through the large side of a metal grater.




I add washed and dried raisins to apples, as well as peeled and slightly chopped walnuts.




Place a piece of parchment paper in the bottom of the pan. Then I take a piece of frozen butter and rub it on a grater directly onto the paper to form the first layer of the cake. This way the cake won't stick to the paper and won't dry out.






Now I pour 3-4 tablespoons of the dry mixture onto the oil. I distribute it evenly in an even continuous layer.




Now a layer of apples with raisins and nuts will follow. I do not regret the apple layer so that the cake is juicy and tasty.




I alternate layers of dry dough and apple filling.




At the end, I rub again a layer of butter that I have left. I cover the cake completely with a layer of oil as much as possible without gaps. This is how you can cook a wonderful pie in 7 minutes without getting your hands dirty from the dough. This one will be insanely delicious, I cook it most often.






I bake the cake in the oven, no more than 25 minutes. Usually 20 minutes is enough for me when the oven is turned on at a maximum of 230 degrees.




I take out the ruddy, cooled bulk apple pie in Bulgarian style in just 7 minutes from the pan and spread it on a wide flat dish.




Bon Appetite!

Bulgarian apple pie is somewhat similar to charlotte, but it is prepared without eggs and has a more delicate taste. In addition, the recipe and cooking technology is so simple that even a novice in the kitchen can overcome it.

Bulgarian apple pie - recipe with apples, milk and semolina

Ingredients:

  • sifted wheat flour - 80 g;
  • semolina - 95 g;
  • granulated sugar - 100 g;
  • ground cinnamon - 10 g;
  • baking soda - 2 pinches;
  • apples (already peeled) - 500 g;
  • lemon juice - 25 ml;
  • whole milk - 120 ml;
  • cane sugar - 35 g.

Cooking

First of all, we will prepare apples for the Bulgarian pie. The fruits must be washed, dried and peeled and core with seeds, then grate them on a coarse grater and sprinkle with lemon juice.

We will have bulk dough for the Bulgarian pie. To prepare it, simply combine sifted wheat flour, semolina, soda, granulated sugar and ground cinnamon in a bowl and stir thoroughly.

When decorating the cake, pour a layer of dry ingredients into an oiled slightly detachable form no more than 22 centimeters, and a little grated apple mass on it. We repeat the layers two more times, after which we fill the workpiece with milk and make punctures around the entire perimeter of the cake so that it is well absorbed inside. We crush the product on top with brown sugar and send it for further cooking and baking in an oven preheated to 180 degrees for about fifty minutes.

Bulk apple Bulgarian pie - a recipe in a slow cooker without milk with butter

Ingredients:

  • sifted wheat flour - 135 g;
  • semolina - 145 g;
  • sugar sand - 190 g;
  • baking powder - 15 g;
  • apples (already peeled) - 950 g;
  • - 35 ml;
  • peasant butter - 75 g;
  • - taste.

Cooking

Let's prepare the apples properly. We remove the washed fruits from the skins and the core with seeds, after which we grind through a coarse grater and immediately sprinkle with lemon juice to avoid darkening and mix.

As in the previous case, the basis of the Bulgarian pie will be bulk dough. For him, sift the wheat flour, mix it with semolina, granulated sugar and baking powder.

We oil the multi-pan with butter or vegetable oil and proceed to the design of the product. We pour a fourth of the cooked dry mass on the bottom and cover it with a third of apples. We repeat the layers of dough three more times, and apple chips - two more. On top of the top layer of dry dough, lay out slices of peasant butter and set the appliance to the “Baking” mode. Such a cake is prepared in this program for eighty minutes, after which we let the product brew for another twenty minutes in the container of the multi-device on the table, and only after that we can remove it to the dish and sprinkle with powdered sugar before serving.

Every hostess knows the situation when guests are about to arrive, and you have not even started preparing dessert. And what to do at such a moment - is it really possible to refuse sweets altogether or urgently run to the store for a purchased cake? No no and one more time no! It is in such cases that the recipe for a wonderful Bulgarian bulk apple pie comes to the rescue, which takes only 7 minutes to prepare, and in taste it is in no way inferior to cakes baked in the best pastry shops. Try to please your family with this simple dessert, and this will help our detailed recipe with photos and videos.

Ingredients

Servings: - + 10

  • Apples 600 g
  • Flour 80 g
  • Semolina 100 g
  • Sugar 100 g
  • Baking powder (can replace 1 tsp baking soda) 10 g
  • Butter 100 g
  • Walnuts (peeled) 35 g
  • Cinnamon 8 g
  • Raisin 30 g

per serving

Calories: 225 kcal

Proteins: 2.7 g

Fats: 10 g

Carbohydrates: 30.9 g

40 min. Video recipe Print

    First of all, we set the temperature of the oven to 180 ℃ on the thermostat and leave it to warm up so that as soon as the cake is assembled, you can immediately put it to bake.

    Then we measure the required amount of dry ingredients for the dough (wheat flour, semolina, granulated sugar and baking powder) and mix them all thoroughly in a deep bowl with a tablespoon. The resulting dry mass should be homogeneous and not contain lumps.

    Following this, we proceed to the processing of apples - they need to be thoroughly washed under a cool running stream of water, dried dry with paper towels and cut into quarters. Then, having removed the core with seeds and peeled the fruits, we rub the fruits on the largest grater.

    We begin to collect the filling for our future pie - chop 35 grams of peeled walnuts with a knife and add to the bowl with grated apples, we also send a handful of raisins pre-soaked in boiling water and squeezed out and one teaspoon of ground cinnamon. Thoroughly mix all the ingredients together.

    At this stage, we begin to create a bulk apple pie. To do this, take a small baking dish and line it with parchment paper. At the very bottom, on a fine grater, rub half of the frozen butter (50 g) taken out of the freezer and evenly distribute it with a tablespoon.

    Pour a small layer of dry dough on top (1/3 of the total volume) and then spread half of the filling on it, lightly tamping it down. Again we place a layer of dry ingredients, then - the apple mass, which we cover with the last, third, layer of dry dough, and already it - with the second half of the grated butter. Smooth out carefully.

    We send the formed bulk apple pie in Bulgarian style to a preheated oven for half an hour to bake. Literally 5 minutes before the end of cooking, crush the pastry with granulated sugar - this will give it an appetizing golden crust.

    We cool the apple pie and, carefully removing it from the baking dish, decorate with powdered sugar and fresh mint leaves - Bon Appétit!

    Advice: sprinkle the apple filling with a little lemon juice so that it does not darken and lose its presentable appearance.



    We are sure that once you have prepared an apple pie according to this recipe, you will never cross it out of your cookbook, and it will become a frequent guest on your table. Therefore, try, experiment and enjoy the result - bon appetit!

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