Calories: Not specified
Cooking time: 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 bulk Apple pie in Bulgarian 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 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- a wonderful, easy and quick dessert to prepare. This bulk cake(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.
Need to:
- 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 should 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, add a layer grated apples(about one third of the total 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! Once again, we remind you that glass molds made of heat-resistant glass are not recommended to be placed in hot oven, so we put this form in a cold oven, after that we turn on the heat and increase the time the cake stays in the oven for 10-15 minutes, which will be needed to warm 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.
Banitsa pie - classic dish 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. most popular, classic version banitsa is prepared 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 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 fermented 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.
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 turned out to be such a lucky man who had a rich harvest of apples, and all your traditional recipes dishes with these fruits have already been tried, you can offer a simple and delicious option dessert called Bulgarian apple pie. How nice, sitting over a cup of strong tea, to treat guests or pamper your family with delicious and fragrant pastries and also simple and quick to prepare.
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.
In almost every country where this succulent grows useful fruit, there is a unique sweet recipe 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 butter cream. 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 adore 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- baked pudding with apples and crumble shortcrust pastry. In America, they will feed you an Apple Pie, it has a lot of fruit filling and 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;
- flour premium- 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. Little secret: if you immediately lightly sprinkle grated apples lemon juice they won't 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, mix all the dry ingredients very thoroughly - 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. 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 applying ready pie you can sprinkle with powdered sugar, add whipped cream and decorate 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 almond or coconut milk is not in your refrigerator, you can just mix 50 to 50 hot water and any odorless 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 mix 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.
Pairs well with apple flavor nutmeg. 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.
Dough Ingredients:
- 600 g flour
- 60 g sugar
- 0.5 teaspoon salt
- 200 g of kefir
- 50 g milk
- 1 tablespoon dry yeast
- 75 g margarine (butter)
- 2 eggs
Lubrication:
- 2 yolks
- 2 tablespoons of milk
Filling:
- 2 tablespoons butter, melted
- 2 tablespoons of honey
- 1.5 cups chopped walnuts
- 1/3 cup sugar
- 1 teaspoon cinnamon
Cooking:
Warm the milk a little and dissolve the yeast in it.
Melt butter (margarine) until liquid.
Mix sugar, kefir, eggs, salt; add yeast with milk and oil.
Gradually add the sifted flour into the resulting mixture. Knead everything. The dough should be smooth, elastic (not tight!!!) and not stick to your hands.
Lubricate the saucepan with vegetable oil, put the dough in it and put in a warm place for an hour and a half. The dough will rise almost three times.
Mix honey and butter in a cup, mix sugar, nuts and cinnamon separately.
Glaze:
- 1/2 cup powdered sugar
- 3-4 teaspoons of milk
- vanillin
Beat all this with a mixer until the powdered sugar is completely dissolved.
We divide the dough into two parts, roll out one part into a circle, smear the top with a mixture of honey and butter, sprinkle with a nut mixture and cover with the other part of the rolled out dough.
We put a glass in the center and cut the cake into 12 segments.
Each of them is carefully twisted twice.
Leave to rise and bake in a preheated oven at 160-170 C for 15-20 minutes.
Leave to cool on a wire rack and spread the glaze on the still warm cake.
Sweet bulgarian pie - photos
