Bulgarian apple pie. Bulgarian banitsa. Cooking in a slow cooker

Step-by-step recipes for various Bulgarian apple pies: classic, quick and new

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

1 gr.

Carbohydrates

144 kcal.

Option 1: Classic Bulgarian apple pie

In Bulgaria, this pie is as popular as apple charlotte in our country. It is just as juicy, tender, very aromatic, but is prepared without eggs and from completely dry dough. There is no need to beat or knead anything, everything is much simpler.

Ingredients

• 130 g flour;
• 10 g ripper;
• 800 g apples;
• 210 g milk (full glass);
• 160 g sugar;
• 160 g semolina.

Step-by-step recipe for classic Bulgarian apple pie

Peel the apples and chop them using a regular kitchen grater. It is not advisable to use a food processor or other device, since the cake needs shavings.

Mix all remaining Bulgarian pie ingredients except milk in a bowl. It should just be a dry, loose mixture. Don't forget to add baking powder.

It is convenient to assemble the cake in a silicone mold, since nothing sticks to it. If you use a split bowl, cover the bottom. Pour in a quarter of the dry mixture and level with a spatula.

Sprinkle the crumbs with a third of the apples and apply the crumb mixture again. Repeat, complete the assembly with bulk ingredients, straighten the layer, press lightly.

Pour milk over the top of the pie. Use a knife or thin spatula to make vertical punctures so that the liquid passes to the bottom.

Bake for 40 minutes. Temperature for Bulgarian pie 180.

After baking, do not immediately remove from the mold or cut into pieces. Let the pie sit until the layers get stronger, otherwise the pieces may fail when cutting.

By the way, it is the classic variation of the pie that is considered the lowest in calories, since no butter or other fats are added to it. If you want to make the pie even healthier, you can replace white flour with a whole grain counterpart.

Option 2: Quick recipe for Bulgarian apple pie “Three glasses”

The main ingredient of this Bulgarian apple pie is also a mixture of semolina and flour. But this recipe does not use milk, everything is prepared very simply, the most difficult thing is to grate the apples.

Ingredients

• 180 g butter;
• 1 tbsp. semolina cereals;
• 1 tbsp. sah. sand;
• 1 tbsp. white flour (wheat);
• 1300 grams of apples;
• 10 g (sachet) baking powder.

How to quickly make Bulgarian apple pie

In a bowl, combine semolina with sugar and flour, that is, all three glasses, which gave the name to the pie. Add a packet of baking powder and stir.

Coarsely grate the apples. If the skin of the fruit is thin, then you don’t have to remove anything.

Grate the butter on the same grater. We immediately do this in the form. For the bottom layer you need 50 grams. Distribute with your hands, press lightly and pour in a third of the flour mixture, that is, about a glass.

Now lay out half the apples, smooth them out and cover them again with the mixture of semolina and other ingredients. Again it will take about a glass.

Now lay out the second part of the apples, cover with the rest of the dry dough, and level it out.

Rub the remaining oil, for the top layer you need about 130 grams. Lay it out on top.

Bake the Bulgarian pie for 45 minutes. Place in the oven and continue cooking at 180.

If the shape is of small diameter, then it is advisable to increase the number of layers by at least two pieces, that is, lay the fruit again and cover it with dry dough. Baking powder cannot be replaced with soda here, since it requires quenching, and the wet product in the dry mass will form lumps.

Option 3: Bulgarian apple pie with raisins on margarine

For such a pie, you can use not only butter, but also regular margarine. The dough with it turns out to be just as tender, but it comes out cheaper in cost. This recipe also has an incredibly tasty filling.

Ingredients

• 170 g sugar;
• 10 g cinnamon;
• 170 g semolina;
• 125 g flour;
• 150 g margarine;
• 50 g sour cream;
• 90 g raisins;
• 1 kg apples;
• 8 g baking powder.

How to cook

It is better to start cooking with raisins. You need to sort it out and immediately fill it with hot water. But do not use boiling water, otherwise the grapes will become very soggy. Leave for 10 minutes, squeeze out, place on a napkin.

Mix all the dry products, you can add a pinch of cinnamon to them.

Peel the fruit and grate. Sprinkle the apples with cinnamon, which we don’t regret. Add soaked raisins, stir thoroughly.

Finish with flour mixture. Pour sour cream on top and spread. Grate the remaining margarine or simply cut into pieces. Scatter over the top layer of sour cream.

Bake for 35 to 45 minutes, depending on the height of the Bulgarian pie.

If the apples are imported, then the peel must be removed. It contains many harmful substances, nitrates, as well as remedies for premature rotting.

Option 4: Bulgarian apple pie with cottage cheese

A very popular cottage cheese variation of the Bulgarian block pie. The recipe is very different from the classics, but the result is worth it. You can take any fat content of cottage cheese, it only affects the calorie content.

Ingredients

• egg;
• 300 g cottage cheese;
• 20 g butter;
• 160 g semolina;
• 1 tbsp. flour (wheat, sifted);
• 3 tbsp. l. powdered sugar;
• 5 apples;
• 10 g ripper;
• 155 g sugar;
• 1 lemon;
• 120 ml heavy cream;
• 10 g cinnamon powder.

Step by step recipe:

As in the classic recipe, mix the cereal with flour, season with granulated sugar, add baking powder, but not all of it. Leave half a teaspoon (about 2.5 grams) for the curd layer.

Rub the pan with a piece of butter. Pour a glass of the prepared semolina mixture. Level the base of the pie.

Place the cottage cheese in any bowl, add powder, add the remaining baking powder and add one egg. Beat with a blender or thoroughly grind these products until creamy.

Pour the curd mixture onto the dry dough. Carefully level, being careful not to disturb the integrity of the layers. Cover the cottage cheese with a glass of semolina dough.

Just grate the apples. Add cinnamon powder to them. Remove the zest from the lemon, chop finely, add to the filling, and squeeze the juice from half the citrus into it. If the apples themselves are sour, then just adding zest is enough. Mix everything thoroughly and lay it out as the penultimate layer.

Pour in the remaining dry dough.

Heat the cream and pour over the top of the pie. Make small punctures for better penetration of liquid.

By the end of assembling the Bulgarian pie, the oven should already warm up to 180 degrees. Place and cook for about 40 minutes.

You can add various dried fruits, vanillin to the curd layer, add more granulated sugar or eliminate it altogether, but we must not forget about the egg. It will help the mass to strengthen, the filling will not flow out of the pie when slicing.

Option 5: Bulgarian apple pie with nuts

Nuts for such a pie are added to the dough itself. They give baked goods a very pleasant and noble aroma. There is no need to pre-fry anything.

Ingredients

• 4 apples;
• 170 g flour;
• 200 g semolina;
• 70 g butter;
• 6 g ripper;
• 5 apples;
• 0.7 tbsp. nuts;
• 0.5 tbsp. milk.

How to cook

Chop the nuts into small pieces; you can use a blender, but you don’t need to chop them too hard. It works better with pieces.

Add semolina to the nuts, immediately add the ripper with sand and flour, stir. Add vanilla if desired.

Peel and grate fresh apples. Make medium sized chips.

To assemble, use a small mold about 22-24 cm. Rub the inside with butter, pour in a glass of flour mixture. Place the first layer of grated apple. Repeat again, cover with the rest of the dough.

Combine butter with whole milk in a small saucepan. Place on the stove, heat until all the pieces dissolve; it is not necessary to boil the mixture.

Stir in the milk and pour over the top of the pie. Use a stick or knife to make punctures over the entire surface for better penetration of milk.

Immediately after assembly, place the Bulgarian pie in the oven. It will also cook at 180 degrees, like other options, for about 40 minutes.

As in other recipes, here you can make changes to the filling by adding cinnamon, lemon juice, zest. If there aren’t enough apples for the pie, you can add grated pears, quince, or cut plums and apricots into small pieces.

Banitsa pie is a classic dish of Bulgarian cuisine with a rich, centuries-old history. Travelers of the 18th century wrote about the amazing taste of this dish, but the first mentions of it date back to the 10th-11th centuries. And to this day, banitsa is one of the most popular and beloved 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 time of year. The most popular, classic version of banitsa is prepared with a filling of cheese, eggs, sour milk and butter. In spring, fresh herbs are often added to the filling. For the cold season, there are options with sauerkraut, meat, potatoes and pumpkin.

On the daily menu, banitsa is often served for breakfast. During the holidays, a festive version of banitsa is prepared, which is served before or instead of dessert. According to ancient tradition, it is customary to place small objects in the New Year's banitsa, which 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.

Nowadays, ready-made stretch dough or phyllo dough is often used to prepare banitsa. But according to ancient customs, every girl should be able to prepare the “correct banitsa” from homemade, thinly rolled stretch dough. Let's try to learn too?!

To prepare Bulgarian banitsa, prepare the ingredients according to the list.

Measure out the required amount of flour and sift thoroughly to make the dough airy and light.

Make a well in the center of the flour and add salt, egg, vegetable oil, water and vinegar. Using vinegar in dough is one of the options for preparing dough for banitsa. It is believed that adding 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 turns out very flexible and non-sticky, it is easy to roll out on a dry work surface without adding 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 with vegetable oil. From the specified amount of ingredients I got 24 small balls of dough. From this amount of dough you can prepare 2 banitsa.

Leave half of the dough balls on the board and place the other half on top of them and press with your fingers.

Roll the resulting 12 pieces of dough into balls again. Turn the dough out onto a floured board and refrigerate. We recommend refrigerating the dough overnight before rolling it out, or if you're 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 both the dough and the finished pie. If you don’t have time to steep the dough, I think it’s 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 they use sour milk, which can be replaced with another fermented milk product. Soda is added 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, beet tops, leeks. I used 0.5 bunch of spinach and 0.5 bunch of sorrel.

Melt the butter.

Grease a baking dish with a small amount of oil and line with baking paper. Grease the paper with a thin layer of melted butter.

Roll out the dough as thin as possible until it becomes almost transparent. 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 dough, a special very long and thin rolling pin is used, but you can also use a regular rolling pin and pull and stretch the dough with your hands.

Brush the dough sheet with melted butter and spread an even layer of filling.

Roll the dough into a roll. Grease the surface of the roll with butter.

Roll up the roll and place in a baking dish. Grease with a thin layer of butter.

Repeat the procedure with the remaining dough and filling, gradually filling the mold.

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 simmer the finished banitsa in the oven for another 15–20 minutes.

The Bulgarian banitsa is ready.

The finished pie has a very delicate delicate taste. Freshly baked and still hot, it is incredibly 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 very juicy, light and tender.

A quick and tasty recipe for Bulgarian apple pie is very highly appreciated by housewives. Firstly, it comes in handy when guests are on the doorstep or when you suddenly want something sweet. Secondly, to prepare the pie you need a minimum of ingredients. Once you try this recipe, you will be surprised at how cost-effective it is.

Bulgarian apple pie is prepared with milk and without eggs, so it turns out very light. However, the taste of the pie is not inferior to any other dessert. And the combination of flour and semolina makes the dough incredibly tender. The recipe does not require any culinary skills from you at all. So rest assured of an excellent result!

Ingredients

For dry dough

• wheat flour - 250 g;
• semolina - 250 g;
• sugar - 250 g;
• baking powder - 1.5 tsp;
• vanillin - 1 tsp.

For filling

• medium-sized apples - 4 pcs.;
• lemon - 0.5 pcs.;
• milk - 250 ml;
• cinnamon - 1 tsp.

For greasing the mold

• butter - 50 g.

For decoration

• powdered sugar - 1 tbsp. l.

Cooking steps

Step #1. First of all, it is worth paying due attention to the filling for our Bulgarian apple pie. The first problem you will encounter is choosing apples. The recipe, of course, does not require the use of any specific type of fruit, and you can safely use any apples you like for the filling. However, if you make a pie with sweet and sour fruits, it will turn out perfect. Sweet apples with a slight sourness will add piquancy and juiciness to baked goods.

Step #2. For the filling, 4 medium-sized apples will be enough. Rinse each of them thoroughly under running water, then dry the fruit with a towel and remove the core. We advise you to peel the fruit, although the original recipe does not imply this. Still, apples with the skin seem a little tough, so don’t forget about it. Cut the fruits into quarters to make it easier for you to work with them later.

Step #3. Grate the apples on a grater with large holes, then take half a lemon, squeeze the juice out of it and sprinkle it on the apple straws. This is necessary so that the filling does not darken. After this procedure, the finished pie will look more appetizing. Add cinnamon to apples and stir. Then set them aside for a while and start testing.

Step #4. What makes our recipe valuable is that it eliminates the need to fuss with the dough, knead it, etc. The base for the pie consists exclusively of dry ingredients. To prepare it, mix wheat flour with semolina in a deep bowl, add baking powder, sugar and vanillin. Now the dough is ready! And don’t let this recipe scare you. Although dry dough is rarely used in baking, this does not make it any worse. The base will bake perfectly thanks to the milk, as well as the juice that the apples release, so there is no need to worry.

Step #5. Take any baking dish with a diameter of 25 cm, carefully grease its bottom and sides with butter so that after baking the cake can be easily removed. Next, pour 1/3 of our dry dough into the mold and distribute it evenly.

Step #6. Then place 1/3 of the apple straw onto the base so that it evenly covers the bottom of the pan.

Step #7. Next, repeat the previous two steps in turn a couple more times. As a result, you should have 6 layers, 3 of which are dry dough, and the other 3 are apple filling. This cooking technique will make the pie very juicy.

Step #8. Heat fresh cow's milk well on the stove, then pour it into a baking dish. Pour the milk evenly over the entire cake.

Step #9. Cow's milk must saturate all the cakes of our dessert, reaching the very bottom of the mold, so the cake should be pierced many times with a knife or fork in different places. Pay attention to this step of preparation, as it depends on whether our dessert is baked or not. Do not deviate from the specified ingredients under any circumstances. Do not replace milk with anything else, because a pie created according to a modified recipe may not turn out the way it was originally intended.

Step #10. Preheat the oven to 180 degrees and bake the apple pie for about 50 minutes. After the specified time has passed, remove the pan from the oven and leave the dessert to cool. Be very careful with the cake - do not remove it from the pan until it has cooled completely.

Step #11. Remove the cooled cake from the mold and carefully cut it into small pieces. If the already cooled dessert is difficult to remove from the baking dish, then you can run a knife along the edges and try again to remove the Bulgarian pie.

We are sure that the recipe will pleasantly surprise you. If you follow each step, the Bulgarian apple pie will definitely turn out very tasty and satisfying. Serve it with tea, coffee or milk; our treat will also go well with kefir or compote. Before serving, sprinkle the pie pieces with powdered sugar; if desired, you can use fresh mint leaves as a decoration.

This is not just a recipe, but a real find for every housewife. We share with you the secrets of cooking so that your pie will win the hearts of everyone who tries it. So go for it! Hurry up, look for the necessary ingredients and delight yourself and your loved ones with a miracle pie.

Bon appetit!

I offer you a quick and unusual recipe for bulk apple pie in Bulgarian, which is prepared in just 7 minutes.

You don't even need to knead the dough, and pre-cooking takes 7 minutes. As a result, you will get a delicate pie reminiscent of an exquisite strudel with a varied taste and the impression that it was prepared for more than one hour.

The ingredients for the dish are the simplest, without any special requirements. Choose juicy sweet and sour apples and quality butter. The butter must be frozen first.

You will need:

• semolina - 0.5 cups.
• sugar – 0.5 cups.
• flour – 0.5 cups.
• baking powder – 1 teaspoon.
• apples – 3 – 4 pieces.
• lemon juice – 2 tablespoons.
• butter – 100 grams.
• walnuts – 50 grams.
• cinnamon – 1 – 2 teaspoons.

How to make bulk apple pie in Bulgarian

Place semolina, flour, sugar and baking powder in a dry bowl. Mix all ingredients with a whisk.

Chop the walnuts with a knife as shown in the photo

Peel the apples.

Grate the peeled fruits on a coarse grater.

Squeeze lemon juice and stir.

Add chopped nuts and mix the filling.

Prepare the form. Line the bottom and sides with parchment paper. Rub 50 grams of butter onto the bottom of the mold.

Place 1/3 of the dry mixture onto the oil and compact.

Divide the apple filling into 2 parts. Place a layer of filling on top of the dry mixture.

Repeat layer of dry mixture and apples.

Grate the remaining butter.

Sprinkle cinnamon on top.

Bake the pie at 180 degrees for 30 minutes.

Cool the baked goods in the pan, remove and place on a serving plate. Sprinkle with powdered sugar if desired.

Ingredients

• flour - 1 glass;
• semolina - 1 cup;
• sugar - 1 glass;
• milk - 1 glass;
• apples - 600 g;
• walnuts - 0.5 cups;
• baking powder - 2 tsp. spoons without a slide;
• cinnamon - 1 teaspoon spoon.

Cooking time - 1 hour 10 minutes.

Yield: 6 servings.

We invite all lovers of delicious apple pastries to try the original pie that came to us from Bulgarian cuisine. Unlike traditional pies, there is no need to knead the dough. The dough here is a dry mixture of flour, semolina and sugar, and the filling is grated fresh apples. Due to the ease of preparation, Bulgarian apple pie, the recipe with photos of which is outlined step by step below, can be baked even by a not very experienced housewife. And the most picky sweet tooth will be satisfied with the result. By the way, this pie contains no eggs or fat, which significantly reduces its calorie content (100 g contains only 190 kcal). This will allow you to enjoy delicious pastries without worrying too much about your figure.

How to make Bulgarian apple pie

First you need to prepare a mixture of dry ingredients. To do this, you need to sift the flour into a bowl, add sugar, semolina, baking powder, and a pinch of salt. Mix everything thoroughly and set aside for now.

Wash the apples, peel them from seeds and skin, cut them into 4 parts, then grate them on a coarse grater.

Before you start assembling the pie, you need to turn on the oven and preheat it to a temperature of 190 degrees. Line a baking pan (if possible, you can use a springform pan) with a circle cut out of baking paper. The diameter of the circle should be approximately 5 cm larger than the diameter of the mold itself. Carefully cover the mold with paper and lightly grease it with refined sunflower oil.

Now you can start assembling the pie. To do this, pour 1 cup of the prepared dry mixture evenly onto the bottom of the mold.

Place one third of the grated apples on top.

Pour another glass of the mixture on top of the apples, on which again place a layer of apples. In total you should get 3 layers of dry mixture and 3 layers of apples. The top layer should be apple. Chop the nuts with a knife (not too finely). Sprinkle the top of the pie with cinnamon and nuts.

Because Prepare Bulgarian apple pie with milk, pour it into a saucepan and bring to a boil. After this, immediately pour the milk onto the pie, making sure that it is evenly distributed over the entire surface of the pie. It is convenient to use a tablespoon or ladle for this purpose. Next, you need to make several punctures in the pie with a knife so that the milk reaches the bottom of the pan.

Bake the pie for 50 minutes until the top is golden brown. After this, leave to cool, then remove it from the mold and transfer to a plate. The top of the pie can be sprinkled with powdered sugar.

You can serve Bulgarian apple pie with tea or milk.

We wish everyone bon appetit!