Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 10
Dough
Filling
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Dough · About 30 min
- Rub butter into dry ingredients from 350 g plain flour, 180 g cold butter, 100 g sugar, 2 egg yolks, 1 tsp baking powder, 40 ml cold water; add yolks and water to bind. Chill 30 minutes.
Fill · About 10 min
- Cook apples, sugar and cinnamon from 1200 g apples, peeled and grated, 80 g sugar, 1 tsp cinnamon, 30 g breadcrumbs 10 minutes to reduce moisture; cool. Press two-thirds of dough into a 23 cm tin, scatter crumbs and add apples.
Bake · About 50 min
- Grate remaining dough over top; bake at 180°C / 350°F for 45–50 minutes until golden. Cool 30 minutes before cutting.
Check: Look for this result: golden.
Tips
- Cook off excess apple juice before filling the pastry.
- Judge Polish Apple Cake by the texture and doneness signs in its steps. Your pan and heat affect how long Polish Apple Cake takes to cook.
Substitutions
- Use tart pears for a different version.
Storage
- Get perishable Polish Apple Cake into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Polish Apple Cake within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Polish Apple Cake to 74°C / 165°F, stirring or turning it for even heating. When Polish Apple Cake is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Make the filling for Polish Apple Cake one day early. Cool it, then refrigerate the filling for Polish Apple Cake. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Polish Apple Cake.
FAQ
What matters most when making Polish Apple Cake?
Cook off excess apple juice before filling the pastry.
What can I substitute in Polish Apple Cake?
Use tart pears for a different version.
Can I prepare Polish Apple Cake ahead?
Make the filling for Polish Apple Cake one day early. Cool it, then refrigerate the filling for Polish Apple Cake. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Polish Apple Cake.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
