Bulgarian apple pie with semolina (for a lazy housewife). Bulgarian Apple Pie: Recipes Bulgarian Apple Pie
Banitsa pie is a classic dish of Bulgarian cuisine with a rich centuries-old history. Travelers of the 18th century wrote about the amazing taste of this dish, but the first mention of it dates back to the 10th-11th centuries. And to this day, banitsa is one of the most popular and favorite dishes of Bulgarian cuisine, widely known both in Bulgaria and far beyond its borders.
In Bulgaria, banitsa is an indispensable attribute of both festive and everyday menus. The pie is prepared with various fillings depending on the occasion and season. The most popular, classic version of banitsa is stuffed with cheese, eggs, sour milk and butter. In the spring, fresh herbs are often added to the filling. For the cold season, there are options with sauerkraut, meat, potatoes and pumpkin.
In the daily menu, banitsa is often served for breakfast. For the holidays, a festive version of the banitsa is prepared, which is served before or instead of dessert. In the New Year's banitsa, according to ancient tradition, it is customary to lay small items that are a symbol of what awaits a person in the coming year. For example, laurel leaves, coins, twigs and berries, symbolizing love, luck and prosperity, happiness, prosperity.
Currently, ready-made stretch dough or filo dough is often used to make banitsas. But according to ancient customs, every girl should be able to cook the “correct banitsa” from homemade, thinly rolled out dough. Let's try and learn!
To prepare the Bulgarian banitsa, prepare the ingredients according to the list.
Measure the required amount of flour and sift thoroughly so that the dough is airy and light.
Make a well in the center of the flour and add salt, egg, vegetable oil, water and vinegar. The use of vinegar in the dough is one of the options for preparing dough for banitsa. It is believed that the addition of vinegar makes the dough more elastic and allows it to be rolled out more thinly. According to another popular version of the recipe, the dough is prepared without vinegar with identical other ingredients.
Mix the ingredients and knead into a smooth and elastic dough. The dough is very plastic and non-sticky, it is easy to roll out on a dry work surface without the addition of flour or butter.
Divide the dough into an even number of small pieces. Shape each piece into a ball. Brush the surface of the dough balls with vegetable oil. From the indicated amount of ingredients, I got 24 small balls of dough. From this amount of dough, you can make 2 bananas.
Leave half of the dough balls on the board, and place the second on top of them and press down with your fingers.
From the resulting 12 pieces of dough, roll the balls again. Turn the dough out onto a floured board and refrigerate. It is recommended to keep the dough in the refrigerator overnight before rolling it out or, if you are in a hurry, place it in the freezer for 30-40 minutes. I preferred the first option and, tightly wrapping the board with the dough in cling film, placed it in the refrigerator overnight.
An important point - vinegar was clearly felt in the freshly prepared dough, but after 12 hours in the refrigerator, both the taste and smell of vinegar disappeared, and its presence was not felt in the dough and in the finished pie. If there is no time to infuse the dough, I think it is better to reduce the amount of vinegar and use more delicate varieties, for example, wine vinegar.
Prepare the filling for the banitsa. To do this, grate or crumble the cheese.
Dissolve soda in kefir, sour cream or yogurt. In Bulgaria, sour milk is used, which can be replaced with another sour milk product. Soda is put in to make the filling airy. Add yogurt, eggs, ground black pepper and salt to taste. Mix everything thoroughly.
Add fresh herbs if desired. Popular options: spinach, young beet greens, leeks. I used 0.5 bunch of spinach and 0.5 bunch of sorrel.
Melt the butter.
Grease a baking dish with a little oil, line with baking paper. Grease the paper with a thin layer of melted butter.
Roll out the dough as thinly as possible until it becomes almost translucent. In order to make it more convenient to work with the dough, it is recommended to roll out the dough on polyethylene or oilcloth. To work with such a dough, a special very long and thin rolling pin is used, but you can also use a regular rolling pin, pull and stretch the dough with your hands.
Grease a sheet of pastry with melted butter and evenly spread a layer of filling.
Roll the dough into a roll. Brush the surface of the roll with butter.
Roll up the roll and place in a baking dish. Lubricate with a thin layer of butter.
Repeat the procedure with the rest of the dough and filling, gradually filling the form.
Brush the surface of the banitsa with melted butter, and then apply a layer of yogurt or other fermented milk product.
Bake the banitsa in an oven preheated to 200 degrees for 35-40 minutes. I followed the recommendation to bake the banitsa for the first 20 minutes at 200 degrees, then, when the top of the pie is browned, cover with foil and, reducing the temperature to 180 degrees, bake for another 20 minutes. And, if time and patience allow, reduce the temperature to a minimum and sweat the finished banitsa in the oven for another 15-20 minutes.
Bulgarian banitsa is ready.
The finished cake has a very delicate delicate taste. Freshly baked and still hot, it is unusually tasty, banitsa does not lose its attractiveness even when chilled.
Reading the recipe, it may seem that a lot of butter is used, but in fact its consumption is small, because the butter is applied in a thin layer. I used about 100-110 grams of homemade butter, the banitsa turned out to be very juicy, light and tender.
Hello dear mothers!!!
I want to introduce you to apple pie if you have a lot of apples but no time to make pastries
You will need:
1 cup semolina
1 cup flour
1 cup of sugar
1 glass of milk
1.5 teaspoons spoons of high-quality baking powder,
lemon juice and 5 medium-sized apples.
How to cook:
1. The preparation of this cake is rather unusual, but the result will be wonderful.
First, mix all dry products: semolina, flour, sugar, baking powder. You can also add a pinch of salt, but I think it's superfluous here.
2. Apples must be grated on a coarse grater - I always do this with a food processor. Immediately, without delay, sprinkle the grated apples with lemon juice - otherwise they will quickly darken.
3. We take a baking dish, grease it with margarine or butter, pour a glass of our dry dough evenly, put a layer of apples, then again dry mixture and apples. There are three layers on my form.
4. Before putting the cake in the oven, evenly fill it with a glass of very hot - directly boiling - milk, carefully pierce the cake with a knife or fork so that the milk reaches the bottom layer.
5. This cake is baked for about 50-60 minutes in an oven heated to 180 degrees.
The pie is not traditional, but delicate in taste, with a pleasant apple flavor. After cooling, it keeps its shape perfectly, does not crumble.
Bon Appetit!
Bulgarian Apple pie- a wonderful, easy and quick dessert to prepare. This is a bulk pie (the dough does not need to be made) from semolina and flour with grated apples. According to this recipe, the cake turns out to be airy, tender, soft, with a slightly crispy crust.
This apple pie is prepared not on a baking sheet, but in a baking dish, it seems to us that it is more convenient in a rectangular one than in a round one, because it is more convenient to cut this dessert into squares than sectors. In the country (in the absence of a baking sheet and a rolling pin) in the apple season, you can pamper your loved ones not only, but also with a ruddy bulk pie with apples. If someone doesn’t know, let’s explain: the pie is called “bulk”, since there is no need to make dough, we will pour a dry mixture into the baking dish, which is based on semolina and flour, and already in the baking process this mixture “itself” will turn into a light tender dough.
Necessary:
- Apples (preferably sour and very juicy) - about 1 kilogram (about 6-7 pieces of medium size)
- Wheat flour - 1 cup
- Semolina - 1 cup
- Sugar sand - 1 cup (if the apples are not sour - you can 0.5 cups)
- Baking powder - 10 grams (about 1 teaspoon "with a slide"), you can replace 0.5 teaspoon of baking soda
- Salt - about 0.3 teaspoon
- Vanilla sugar (optional) - 0.5 teaspoon, you can replace vanilla, but put it less, at the tip of a teaspoon
- Butter - 120-150 grams
- Powdered sugar (if desired, sprinkle the top of the cake) - 1-2 teaspoons
Cooking:
Butter must be put in the freezer at least 2 hours before the start of cooking the apple pie according to this recipe, so that later in the process the butter can be easily rubbed on a coarse grater or “sliced”, cut into very thin slices.
My apples, wipe, peel and rub on a coarse grater. If the peel of apples is very thick, peel it off and throw it away. As a result, we get a very “wet” apple mass, from which one could even squeeze the juice. If your apples were not juicy enough, add a few tablespoons of lemon or fruit juice. This is important because if there is not enough liquid, the dry mixture will not be able to turn into a tender dough.
We mix all the bulk ingredients in one bowl: semolina, flour, sugar, salt, baking powder and vanilla sugar. Mix well until a homogeneous mixture. Lubricate the baking dish with oil or, better, line it and pour about one-fourth of the loose mixture there, distributing it evenly in a thin layer over the entire bottom of the form.
Next, lay out a layer of grated apples (about one third of the entire mass of apples). Spread first in small hills, and then level evenly.
Then again a layer of dry mixture (about another fourth of it). On a layer of loose mixture evenly distribute about 40-50 grams of butter (rub on a coarse grater or cut into thin slices).
Again lay out a layer of apple mass, this is still about a third of all apples.
Again a layer of dry loose mixture covered with butter. And then we repeat the procedure again: the last, third, layer of apples, on top of the rest of the dry mixture, which we cover with butter ( check out our video recipe!). Do not forget to cut off the protruding edges of the baking paper, which should not touch the walls of the oven. We put the form in an oven preheated to 180 degrees and bake a bulk pie with apples for 45-50 minutes. ATTENTION! We remind you once again that heat-resistant glass molds are not recommended to be placed in a hot oven, so we put such a mold in a cold oven, after that we turn on the heating and increase the time the cake stays in the oven for 10-15 minutes, which will be needed to heat up to the desired temperature . During the specified time, the butter will melt, mix with the released apple juice and turn the dry loose mixture into a tender soft dough, while the cake will slightly increase in volume.
The readiness of the cake is determined by the color: it should become ruddy and golden. A thin crispy crust forms on top.
Ingredients
- flour - 1 cup;
- semolina - 1 glass;
- sugar - 1 glass;
- milk - 1 glass;
- apples - 600 g;
- walnuts - 0.5 cups;
- baking powder - 2 tsp. spoons without a slide;
- cinnamon - 1 tsp. a spoon.
Cooking time - 1 hour 10 minutes.
Yield - 6 servings.
We offer all lovers of delicious apple pastries to try the original pie, which came to us from Bulgarian cuisine. Unlike traditional pies, it does not require kneading the dough. The dough here is a dry mixture of flour, semolina and sugar, and the filling is grated fresh apples. Due to the ease of preparation, the Bulgarian apple pie, the recipe with a step-by-step photo of which is set out below, can even be baked by a not very experienced hostess. And the most fastidious sweet tooth will be satisfied with the result. By the way, there are no eggs and fat in the composition of such a pie, which significantly reduces its calorie content (100 g contains only 190 kcal). This will allow you to enjoy delicious pastries without being too afraid for your figure.
How to make Bulgarian apple pie
First you need to prepare a mixture of dry ingredients. To do this, sift the flour into a bowl, add sugar, semolina, baking powder, a pinch of salt to it. Mix everything thoroughly and set aside for now.
Wash apples, peel from seeds and skin, cut into 4 parts, then grate on a coarse grater.
Before you start assembling the cake, you need to turn on the oven and preheat it to a temperature of 190 degrees. Line a baking dish (if possible, you can use a detachable form) to cover with a circle cut out of baking paper. The diameter of the circle should be about 5 cm larger than the diameter of the shape itself. Carefully cover the form with paper and lightly grease it with refined sunflower oil.
Now you can start assembling the pie. To do this, evenly pour 1 cup of the prepared dry mixture on the bottom of the mold.
Arrange one third of the grated apples on top.
Pour another glass of the mixture on top of the apples, on which again lay a layer of apples. In total, 3 layers of dry mixture and 3 layers of apples should be obtained. The top layer should be apple. Chop the nuts with a knife (not too finely). Sprinkle the top of the pie with cinnamon and nuts.
Because Bulgarian apple pie with milk is being prepared, it must be poured into a saucepan and brought to a boil. After that, immediately pour the milk onto the cake, trying to make it evenly distributed over the entire surface of the cake. It is convenient to use a tablespoon or ladle for this purpose. Next, you need to make several punctures in the cake with a knife so that the milk passes to the bottom of the mold.
Bake the cake for 50 minutes until the top is browned. After that, leave to cool, then remove it from the mold and transfer to a dish. The top of the cake can be sprinkled with powdered sugar.
Bulgarian apple pie can be served with tea or milk.
We wish you all bon appetit!
Hello dear readers! Today we will cook a Bulgarian bulk apple pie. I offer you some simple, but slightly varied recipes for lovers of sweet pastries.
According to this recipe, in just 7 minutes, a miracle pie is obtained from the available products.
We will need:
- 5 st. l. wheat flour;
- 5 st. l. semolina;
- 5 st. l. white sugar;
- 2 tsp baking powder;
- 4-5 pcs. sour apples;
- 100 g frozen butter;
- 0.5 st. raisins;
- 0.5 st. chopped walnuts;
- 1 tsp cinnamon.
How I cook:
- In a deep, small bowl, mix flour and baking powder.
- I add raisins, sugar, semolina to this mixture and mix.
- I wash the apples, peel them with a potato peeler, cut them in half and remove the seed membranes.
- I rub the prepared fruits on a coarse grater, add nuts to them. Sprinkle with cinnamon and stir.
- I cover the bottom of the form with parchment paper, rub it with oil and crush it a little with a dry mixture.
- I spread apples with nuts on top, cover with bulk ingredients.
- I add another layer of fruit, spread the rest of the mixture.
- I cover the top of the pie with butter, grated on a coarse grater.
- I transfer the semi-finished product to the oven, heated to 180 degrees.
- After half an hour, I take out a delicacy from the unit, sprinkle with sugar and return to bake for another 5 minutes.
When the cake is cool, I cut it. If desired, you can sprinkle the treat with powdered sugar. This dessert goes well with sour cream.
Tip: if you don't have raisins or nuts, you can leave them out, the cake will be a little easier, but its taste will remain almost unchanged.
According to this recipe, we prepare a confectionery product with milk.
We will need:
- 1 st. wheat flour of the highest grade;
- 1 st. semolina;
- 1 st. white sugar;
- 1 st. fresh farm or pasteurized milk;
- 5-6 apples, you can add a pear, raisins and nuts;
- 3-4 tsp baking powder.
How I cook:
- I rub the washed, peeled apples on a coarse grater;
- I pour the flour into a deep bowl, add semolina, sugar to it and mix with a spatula, spoon or hand - as convenient.
- I grease the bottom of the multicooker bowl with butter or margarine, sprinkle with a dry mixture.
- I put some of the grated apples on top.
- Thus, 2-3 layers are obtained, the conclusion will be dry ingredients.
- All over the pie, with a wooden stick or just a fork, I make punctures.
- I fill the whole semi-finished product with hot boiled milk.
- I transfer the bowl to the slow cooker, close the lid. I turn on the "Baking" mode.
- Cooking time - 45 minutes. 5 minutes after the beep, I take out the baked pie.
I serve a treat to the table, cold, sprinkle with powdered sugar on top.
Tip: If you do not have butter or margarine, you can replace it with vegetable oil.
The composition of the culinary product includes just such a number of basic ingredients, hence the name. In the preparation of this dessert, the flour mixture is always laid out dry, which is convenient for those who do not like to mess with the dough.
We will need:
- 1 st. wheat flour;
- 1 st. semolina;
- 1 st. white sugar;
- 6-7 pcs. apples
- 2 tsp baking powder;
- juice from half a lemon;
- 150 g chilled butter.
How I cook:
- I wash and peel apples, rub on a coarse grater. I water them with lemon juice so that they do not turn black. Sprinkle with vanilla sugar or cinnamon if desired.
- I mix all the dry ingredients and divide them into approximately three parts.
- I cover the baking sheet with parchment paper, rub it with oil and sprinkle with a dry mixture.
- I spread half of the apples on top, cover with the second part of the bulk ingredients.
- Once again I repeat the manipulation with fruit and flour mixture.
- Grate chilled butter on top.
- In the oven, preheated to 180 degrees, I send the cake, bake for 30-45 minutes, the exact time depends on the features of the electrical unit.
- I take out the finished dessert from the oven. When cool, take out of the mold, cut into portions, sprinkle with powdered sugar.
I serve the pie chilled with tea, coffee or cocoa.
This recipe is useful for those who are on a diet, or are fed before religious holidays.
We will need:
- 5 st. l. wheat flour of the highest grade;
- 5 st. l. semolina;
- 5 st. l. white sugar;
- 5-6 apples of light varieties;
- 1.5 tsp soy sauce;
- 0.5 st. sunflower oil;
- 0.5 tsp ground cinnamon;
- 0.5 st. l. baking powder for dough;
- 2-3 tsp vanilla sugar.
How I cook:
- I peel the washed apples, cut them in half and take out the seed membranes.
- I rub the fruits on a coarse grater, sprinkle them with fragrant sugar and pour over the sauce, for piquancy.
- I mix all dry ingredients.
- I cover the baking sheet with parchment, grease with vegetable oil and cover with part of the loose mixture.
- Spread half of the apples on top.
- Next, alternate blanks, the latter covers the cake, dry mix.
- I tamp a little with my hand. I make deep punctures with a fork throughout the semi-finished product.
- I pour sunflower oil over the cake.
- I preheat the oven to 180 degrees, I shift the culinary product into it.
- Baking time 45 minutes.
I cut the cooled cake, serve with herbal tea.
Note: milk can be replaced with kefir or sour cream, add sesame seeds to it. Instead of apples, put any berries in the pie, you just need to adjust the amount of sugar, depending on the acid of the selected fruits.
Tip: Butter will rub better if it is frozen. In a bulk cake, the bottom layer needs to be slightly compacted so that the cake does not crumble.
Goodbye blog readers! I hope you enjoy my recipes. Bulgarian bulk apple pie according to my recipes is so different and so delicious. I look forward to feedback, it will be nice to know the opinion of new readers on social networks. Share recipes with your friends and acquaintances.
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