Canadian Serbian Apple Pie: A Close Cousin to the Apple Strudel
Serbian Apple Pie is traditionally made with homemade phyllo pastry and is a close cousin to the Viennese strudel; our version is made with puffed pastry which is why I call it "Canadian"!
Ingredients
Ingredients for the Filling:
- 2-3 medium apples , peeled, cored and grated
- 2 tablespoons granulated sugar
- 1/4 to 1/2 teaspoon cinnamon , depending upon taste
- 3 tablespoons of flour , divided
- 1 1/2 tablespoon butter
Ingredients for the Pie:
- 1 sheet of puff pastry
- milk or cream for brushing over pastry
- Demerara sugar
Instructions
Instructions for the Filling:
- Gently combine the grated apples, sugar, cinnamon, and half of the flour
- Roll or lay out puff pastry sheet on top of parchment paper; spread filling over it closest to you, right on the pastry line, leaving an inch uncovered on the two sides and two inches on the opposite side or end
- Dob carefully with the butter' sprinkle with remaining flour
Instructions for the Pie:
- Use the parchment paper under the pastry to begin to roll it up over onto itself; keeping a tight cinnamon bun type of roll, continue rolling until the filling is covered
- Turn in the ends, and tuck them under the pastry roll; continue to roll over the tucked in ends to finish the roll
- Brush with cream or milk and sprinkle liberally with Demerara sugar to garnish and provide a sugar crunch
Instructions for Baking the Pie:
- Preheat oven to 400F; bake for 30 minutes on parchment paper
- Cook for 10 minutes; serve with ice cream
Notes
Best apple flavour is created with a combination of apples. If you are making a large batch of these to freeze, I suggest three different kinds:
Granny Smith: tart and firm
MacIntosh: soft and "appley"
Gala or a similar sweet and juicy apple
If not topping with Demerara Sugar, dust with icing sugar to garnish
MacIntosh: soft and "appley"
Gala or a similar sweet and juicy apple
If not topping with Demerara Sugar, dust with icing sugar to garnish