Szarlotka is one of the most popular desserts in Polish families and in cafes in Poland. Can be served cold or warm, with a scoop of vanilla ice cream and a whipped cream.
This a a recipe of my mother, with one difference: she always topped the pie with meringue.
Cinnamon, taste of butter and a sourness of apples makes Szarlotka a perfect dessert:)
- 2 cups of flour
- 1/2 cup powder sugar
- 1 ts baking powder
- 1 butter (200 gr/0,44 lb)
- 3 egg yolks
- 1 tbs thick yogurt
Sift the flour, sugar and baking powder into a bowl.
Cut butter into small pieces and rub into flour and sugar with fingers. You can use also a food processor.
Add egg yolks and thick yogurt. Continue mixing till you get smooth dough. Don’t do it too long- butter will melt.
Divide the dough into 2 parts: 1/3 and 2/3, cover with cling foil and refrigerate for 1 -1,5 hour.
In the meantime prepare apples:
- 4 semi-sour apples ( I used Antonówka)
- 1/4 cup water
- 1/2 cup sugar
- 1 ts cinnamon
- 1 tbs potato starch
- 2 tbs lemon juice
- 3 tbs breadcrumbs
Core and slice the apples. Some may say to peel them, I don’t think it is necessary.
Place cut apples in a pan, add water and simmer for 10 minutes without mixing. Then mix carefully, add cinnamon, sugar and potato starch mixed with lemon juice and 3 tbs water. Simmer another 2 minutes.
Preheat the oven to 180 C/ 350 F.
Cover baking pan ( 20 cm x 30 cm) with baking paper. Cover the bottom and the sides with 2/3 portion of the dough. Bake for 8 minutes.
Cool for few minutes, toss with breadcrumbs and place a layer of apples. Sprinkle the remaining dough with your fingers on the top.
Bake for about 45 minutes, till the top is nicely brown and crispy.
After cooling, sprinkle the pie with powdered sugar.