Every country in the world is famous for its original desserts. Hungary also has a signature business card - Hungarian apple pie. Those who have tried it once in a lifetime will necessarily want to bake this dessert on their own. After all, it is not only delicious, crunchy and aromatic, but also light in cooking.
Hungarian pie with apples
In the classic recipe for Hungarian apple pie, five layers. Two of them - grated apples and three - dough, while it always goes the final layer, so that the baking turned out with a crispy and ruddy crust. The alternation of the filling and dough gives the Hungarian pie with apples juiciness and tenderness. And the apple-cinnamon flavor does not even need to be described. When you see your family members, turning one by one in the kitchen, you will think - is not that a little pie for the evening. Apples are best used slightly with sourness, but if you like sweet, then they will do fine.
Ingredients:
- flour - 130 g;
- apples - 7 pieces;
- semolina - 160 g;
- cinnamon - 0,5 tsp.
- baking powder - 7 g;
- Butter - 120 g.
Preparation
To prepare a Hungarian pie, first, wash my apples and peel from the peel and seeds. Then three of them on a large grater, in a separate bowl, mix the flour with baking powder, semolina, sugar and cinnamon. We cover the form for baking with paper and thoroughly lubricate with butter. The shape can be either round or rectangular, for our cake this is not important. At the bottom of the poured part of the test, level,
It is quite possible to prepare the preparation in only three layers - between the two layers of the dough is laid out apple filling. Your baking will be just as good, just the Hungarian pie will not be as wet as five layers, but the taste and aroma will remain delicious.