Bulgarian pie with apples and milk semolina. Bulgarian apple pie

Since ancient times, Bulgarian cuisine has been famous for its traditional pies, a huge variety of which amazes the imagination of an inexperienced person. But, despite the beautiful, sonorous names and amazing taste, it is not difficult to prepare them. Today we will share the recipes for traditional Bulgarian pies.

Banitsa is a delicious traditional bulgarian pie baked with various fillings... Most often it is cottage cheese or feta cheese, but meat or cabbage can easily replace them. Modern housewives most often use yeast-free puff for this baking, however, for a real Bulgarian pie, a special stretching dough is required. A properly prepared Banitsa will be soft and very juicy on the inside, and pleasantly crispy on the outside.

Banitsa with feta cheese

For the test, we need the following:

• 300 ml of water;
• 1 tablespoon wine vinegar or lemon juice;
• Half a teaspoon of salt;
• 750 grams of flour (premium);
• 2 tablespoons of vegetable oil.

For filling:

• 400 grams of feta cheese;
• 100 grams of thick sour cream (unsweetened yogurt, yogurt or kefir);
• 4 chicken eggs.

Preparation:

First, prepare the lingering dough. To do this, add salt, vegetable oil and vinegar to the water, then gradually stir in the sifted flour. Knead the dough thoroughly;

Cut the resulting dough into 8 parts, wrap it in a bag and leave it for 70 minutes;

At this time, we will prepare the filling: Rub the cheese on a coarse grater, add sour cream and raw eggs, mix thoroughly. The filling is ready for use;

During this time, the dough must have already arrived and is ready to be pulled. This is best done on a patterned surface to control the thickness of the dough. When the pattern shines through it, the dough is ready;

First, sprinkle the table with flour, take 1 portion of the dough and roll it out with a rolling pin, giving the shape of a square. Then we begin to stretch the dough with our hands in different directions, holding it in the middle. Ultimately, we should have a uniformly thin and elastic layer of dough;

Spread the filling evenly over the prepared dough, but step back slightly from the edge. Then we fold the blank into a tube, and then we turn it into a snail (we twist it in a circle);

To get an elegant crust, the top of the Banitsa can be greased with sour cream or a beaten egg;

We spread the workpiece on a greased form, put it in the oven for 1 hour at 200 degrees. Then we take out, sprinkle the pastries with water and cover with a towel. We give "rest" for about half an hour. Bulgarian pie Banitsa with feta cheese is ready!

Tip: Banitsa will turn out to be more spicy and elegant if you add parsley to the filling.

Banitsa with cottage cheese

Banitsa is an extraordinary pie, not only because of the variety of fillings, but also because of the large number of options for making the dough. Pay attention to this recipe, the number of products is calculated for 6 servings.

For the test, take:

• 200 grams of flour;
• 2 tablespoons of 75% butter, melted
• 4 tablespoons of heated water;
• Half a bag of baking powder;
• Two pinches of salt.

For filling:

• Half a kilogram of grained cottage cheese;
• 2 raw chicken eggs;
• 3 tablespoons of granulated sugar;
• 3 tablespoons or special spoons of honey;
• Egg for smearing.

Let's start cooking:

We start by kneading the dough. The flour must be sieved 4-5 times (the more we sift, the more magnificent the cake will turn out), then mix with baking powder. Add heated water and melted butter, knead the dough. Then roll it into a ball, cover with a clean towel and put in the refrigerator for half an hour.

In the meantime, it "reaches", we will deal with the filling. Rub the cottage cheese thoroughly through a sieve, beat the chicken eggs separately and stir in to the cottage cheese. If you have a blender, the task is greatly simplified: both cottage cheese and eggs just need to grind in a bowl of a suitable size or with a dipping knife;

Then we take butter, add honey and granulated sugar and send it to the stove, heat the mixture over medium heat, stirring often. Combine the mixture with cottage cheese;

The filling is ready, it's time to do the dough again. Sprinkle flour on the table surface and roll our ball into an even square. Then we pull it out with our hands, as described in our first recipe;

Finished sheet grease the dough with melted butter 75% butter, evenly distribute the filling on top, slightly retreating from the edge;

We carefully fold the workpiece into a tube, glue the ends;

Grease a baking dish (preferably round) with oil, then lay out our tube in a circle in the shape of a snail, grease the surface with a beaten egg;

We send to the oven for 40 or 45 minutes at 180 degrees;

Ready baked goods cover damp first. Then with a dry napkin and let it "rest" for about 10 minutes. Serve warm to the table.

"Ruguvachki" Bulgarian

Ruguvachki - unusually tasty Bulgarian traditional pastries, outwardly and in composition reminiscent of the pasties known to us. The recipe for this amazing dish has been passed down from generation to generation in Bulgarian families. The basis of this dish is a very thin and light, slightly porous dough, as well as a filling of cottage cheese with herbs.

To make the dough for real Bulgarian "Ruguvachek", we need the following:

• 500 grams of wheat flour top grade;
• Half pack butter;
• Half a glass of boiling water.

For the filling we need:

• 600 grams of fresh grained cottage cheese;
• One bunch of parsley, dill and green onions;
• 8 tablespoons of any vegetable oil;
• One pinch of salt.

Preparation:

As always, we start with the test. Soften butter with room temperature, cut into small pieces. Pour boiling water into it and stir. We begin to gradually add the flour sifted several times, knead with a spoon. When it becomes difficult to do this, we continue to knead with our hands until we get elastic and elastic dough;

From the resulting volume of dough, we form 12 balls of the same size, then roll each one into a small round cake (about 1 cm thick). We put the blanks aside, start preparing the filling for baking;

We wash all the greens in running water, dry them with a napkin or let them dry naturally. Grind into small pieces, it is most convenient to do this with a large kitchen knife;

Grind cottage cheese in a blender bowl (or with an immersion knife) or through a sieve, then combine with chopped herbs and mix;

We take the finished layers of our dough, spread the filling on half of the mug, slightly receding from the edges, then cover with the second half and pinch the edges with our hands or with a special dough knife;

Heat a large frying pan with a thick bottom over high heat, add vegetable oil there, when it warms up, reduce the heat to medium. Put 1-2 pieces of our "Ruguvachki" in butter and fry on both sides, like pasties.

Tip: To add a special piquancy to the filling, you can add cilantro and boiled chopped eggs to it.

Apple pie

Traditional flaky Bulgarian Apple pie it tastes more like a cake. It is very simple to prepare it, although quite unusual, and the result will pleasantly amaze any connoisseur of baking.

For the pie we need:

• One glass of semolina;
• One glass of sifted premium flour;
• Half a glass of granulated sugar;
• A third teaspoon of baking soda or half a sachet of baking powder;
• 5 sweet ripe apples;
• 4 tablespoons of freshly squeezed orange juice;
• Two pinches of cinnamon;
• Half a pack of any butter;
• Lubricating oil.

Preparation:

• Instead of dough, this cake uses a dry mixture. For her, thoroughly mix the flour, semolina, soda (baking powder) and sugar. The base is ready;
• Next, we proceed to the filling. Peel the apples and grind them on a medium or coarse grater. Add cinnamon and a little orange juice... If the fruit is sour, you can sweeten it with granulated sugar;
• We collect our cake. Thoroughly grease a suitable form with oil, then pour the first layer of dry mixture about half a centimeter high. We level it. Next, lay out the same layer of apple mass, level it with a large spoon. In the same way, we continue to alternate dry and apple layers;
• With the specified amount of ingredients, usually 4 dry layers (including the top) and 3 layers of filling are obtained. The final layer will be butter, grated on a coarse grater, which we evenly distribute over the fourth dry layer;
• We send our Bulgarian apple pie to bake at 180 degrees in the oven for about 40 minutes.

Thutmanist

Another traditional holiday cake of the people of Bulgaria is "Tutmanik". Unlike Banitsa, it is made from yeast dough, although cheese also serves as a filling.

To prepare it, we will need the following ingredients:

• Tablespoon dry instant yeast;
• Two pinches of salt;
• 500 grams of flour;
• Three pinches of sugar;
• Two chicken eggs for the dough;
• One egg for greasing the dough;
• A quarter of a pack of 75% butter for dough;
• Half a pack of any butter for greasing;
• One glass of heated water;
• 400 grams of feta cheese.

Let's start cooking:

We knead yeast dough... To do this, dissolve yeast in heated water, add beaten eggs, sugar and salt, soft butter and flour. We knead well and send for a couple of hours to a warm place to rise;

Ready dough cut into 6 equal parts, roll into balls, roll out round layers (15 cm in diameter) from each. We coat each circle with butter, then put 3 pieces together. We get 2 stacks of dough;

Roll out each stack again to get a layer of dough 30 cm in diameter;

We spread one layer in a previously prepared form, form sides and lubricate the surface with softened oil;

We spread the filling, sprinkle it with pieces of soft butter, put the second layer of dough on top and fasten the sides. Cover the surface of the cake with oiled paper;

We give to "come up" for 1 hour in a warm place or in an oven at 40 degrees;

Beat the egg with the rest of the softened butter and grease the surface of the cake with a culinary brush, simultaneously heating the oven to 180 degrees;

We send our work to bake for 45 minutes. Wonderful Bulgarian dish ready to eat!

Kifle

Kifle is a traditional Bulgarian pastry, similar to our pies. Its basis is soft yeast dough, and the filling can be of the most varied, both sweet and salty. We offer you a recipe for making Kifle with cheese.

For this baking we need:

• One glass of warmed milk;
• 1.5 teaspoon dry yeast;
• Three pinches of sugar and one pinch of salt;
• One egg;
• 150 grams of any hard cheese;
• A third of a packet of butter.

Preparation:

Let's make dough for Kifle. Dissolve yeast in warmed milk, add salt and sugar,? parts of flour, mix and leave in a warm place for 1 hour. When the dough rises a little, add the softened butter, mix and add the rest of the flour. We knead the elastic dough and send it back into the heat to "reach";

After an hour and a half, the dough needs to be kneaded a little and divided into 10 equal parts, each must be rolled out to a thickness of no more than half a centimeter;

On one side of the resulting cakes, we make cuts, retreating from the edge by about a centimeter;

Cut the cheese into cubes of suitable size and put it on the prepared dough, on the opposite side from the cuts;

We turn the workpiece into a roll towards the cuts. Then put on a greased baking sheet, leave for 20 minutes so that our Kifle rise;

During this time, we preheat the oven to 180 degrees;

Grease the Kifle that have come up with a beaten egg, then send them to bake for half an hour. A delicious and hearty Bulgarian dish is ready!

Bulgarian cuisine has kept and passed on its cooking traditions from time immemorial; every family has its own signature baking recipes. Try to make pies according to our recipes, and they will surely add to your piggy bank of your favorite dishes!

Bulgarian apple pie is different not only excellent taste, but also by the fact that the process of its preparation is quite simple, while consuming the minimum amount of utensils used. And cleanliness can only please both experienced and novice hostesses.

The apple pie with semolina, nevertheless, turns out to be juicy to the will, precisely due to the filling of apples, namely the juice, it all becomes soaked in juice, aroma.

To cook a Bulgarian apple pie according to the recipe does not require a lot of effort, knowledge, step-by-step adherence to the recipe will lead to successful baked goods that everyone will undoubtedly like.

Bulk Bulgarian apple pie - ingredients

By classic recipe a Bulgarian pie must contain milk, namely, due to the content and combination of milk with a dry mixture of flour and cereals, semolina pie with apples turns into the most delicate dough during the cooking process.

Ingredient composition:

• juicy, sour, medium-sized apples - 6-7 pieces or 1 kg;
• flour - 1 tbsp.;
• semolina - 1 tbsp.;
• sugar - 1 tbsp. (in the case of sweeter apples, half a glass is enough);
• baking powder - 1 tsp with a slide (10 g) or soda - 0.5 tsp;
• salt - on the tip of a spoon;
• at your own discretion you can add vanilla sugar or a little vanilla;
• butter - 130 - 150 g;
• for decoration, you can use icing sugar, nuts, and the like (you need about 2 spoons).

There are enough products to divide the pie into 4-6 servings.

Cooking bulgarian apple pie

Bulk apple pie in Bulgarian and is called this way due to the fact that almost all the ingredients are poured into the cooking container dry. Then they simply mix, then, in turn, are stacked on top of each other in even layers.

The cooking process is as follows:

1. Pour flour, sugar, semolina, baking powder or soda into a bowl. Everything needs to be mixed very well.
2. Further, all apples need to be peeled, core, seeds. Apple pieces are rubbed on a coarse grater, sprinkled with lemon juice. Everything gets mixed up.
3. A baking dish is being prepared, for this you need the bottom, cover the walls with parchment or grease with oil. Using glass molds it is worth remembering that they are not allowed to be put in a preheated oven. They are placed in a cold place while increasing the dwell time of baking by 10-15 minutes.
4. A free-flowing mixture in the size of one glass is poured into the mold and leveled evenly over the entire bottom area.
5. The apple mass is approximately divided into three parts and one of the parts is laid out on dry ingredients, trying to do this in an even layer.
6. This is followed by another 1/3 of dry ingredients, then apples and again dry and apples on top. Each time, the loose layer can be covered with grated butter, about 40 grams, but this is for those who love it even more gently.
7. In the presence of walnuts they need to be crushed and poured onto the apple layer.
8. Pour the whole cake with milk brought to a boil. When pouring hot milk on the surface, you should try to distribute the milk evenly throughout the cake and be sure to reach the bottom. For this, several punctures can be made to the full depth.
9. The oven must be preheated to a temperature of 180 ° C.
10. Put the cake in the oven for about 50 minutes.
11. Before you get the cake, you need to check it with a toothpick for readiness.
12. After taking out the Bulgarian pie, you must wait for it to cool. Then you can cut it into portions and start enjoying the taste of the most delicate pastries.

Fast and delicious recipe Bulgarian apple pie is very much appreciated by housewives. Firstly, it helps out great when guests are on the doorstep or when they suddenly want something sweet. Secondly, a minimum of ingredients are required to make a cake. When you try this recipe, you will be surprised how cost effective it is.

Bulgarian apple pie is cooked with milk and without eggs, so it turns out to be very light. However, the cake tastes like no other dessert. And the combination of flour with semolina makes the dough incredibly tender. The recipe does not require any culinary skills from you at all. So rest assured of a great 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 smearing the mold

• butter - 50 g.

For decoration

• icing 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 face is the choice of apples. The recipe, of course, does not require the use of any particular type of fruit, and you can safely take any apples you love for the filling. However, if you make a pie with sweet and sour fruits, then it will turn out perfect. Sweet apples with a slight sourness will add spice 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 fruits with a towel and free them from the core. We advise you to peel the fruit, although original recipe does not mean it. And yet with the skin, apples seem a little harsh, so do not forget about this. Cut the fruit into quarters so that it will be more convenient for you to work with them in the future.

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

Step # 4. What makes our recipe so valuable is that it eliminates the need to fiddle with the dough, knead it, etc. The base for the pie consists exclusively of dry ingredients. To prepare it, mix in a deep bowl wheat flour with semolina, add baking powder, sugar and vanillin there. Here's the dough and you're done! And do not be intimidated by such a recipe. Dry dough, although rarely used in baking, does not make it worse. The base will bake perfectly thanks to the milk, as well as the juice from the apples, so you shouldn't 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 a mold and distribute it evenly.

Step 6. Then place 1/3 of the apple straw on the base so that it evenly covers the bottom of the mold.

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

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

Step 9. Cow's milk should soak all the cakes of our dessert, reach 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 cooking step, as it depends on whether our dessert is baked or not. Do not under any circumstances deviate from the specified ingredients. Do not replace milk with anything else, because a cake 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 elapsed, remove the form from the oven and leave the dessert to cool. Be very careful with the cake - do not remove it from the mold until it is completely cooled.

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 walk around the edges with a knife and try again to extract the Bulgarian pie.

We are sure that the recipe will pleasantly surprise you. If you stick to each step, then the Bulgarian apple pie is sure to turn out to be 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 pieces of cake with powdered sugar, if desired, you can use fresh mint leaves as 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 cake will win the hearts of everyone who tastes it. So go for it! Rather seek necessary ingredients and please yourself and your loved ones with a miracle cake.

Bon Appetit!

Banitsa pie - classic dish Bulgarian cuisine with a rich centuries-old history. About amazing taste This dish was written by travelers of the 18th century, but the first mentions of it date back to the 10th-11th centuries. To this day, banitsa is one of the most popular and favorite dishes of the Bulgarian cuisine, widely known both in Bulgaria and far beyond its borders.

In Bulgaria, banitsa is an indispensable attribute of both the festive and everyday menu. The pie is prepared with various fillings depending on the occasion and season. Most popular, classic version banitsa are prepared with a filling of feta cheese, eggs, sour milk and butter. In the spring, fresh herbs are often added to the filling. For the cold season, there are options with sauerkraut, meat, potatoes and pumpkin.

Banitsa is often served for breakfast on the daily menu. For the holidays, a festive version of the banitsa is prepared, which is served before or instead of dessert. According to the ancient tradition, it is customary to lay 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.

At present, ready-made stretched dough or filo dough is often used to make banitsa. But according to ancient customs, every girl should be able to cook “the right banitsa” from home-made, thinly rolled stretched dough. Let's try to learn and we ?!

For cooking Bulgarian banitsa prepare the ingredients according to the list.

Measure required amount flour and sift thoroughly so that the dough turns out to be airy and light.

Make a well in the center of the flour and add salt, egg, oil, water and vinegar. The use of vinegar in the dough is one of the options for making the dough for the banya. Adding vinegar is believed to make the dough more elastic and roll out more thinly. According to another popular version of the recipe, the dough is prepared without vinegar with the same other ingredients.

Combine the ingredients and knead to a smooth, firm dough. The dough turns out to be very plastic and non-sticky, it is easy to roll it out on a dry work surface without adding flour or oil.

Divide the dough into an even number of small pieces. Shape each piece into a ball. Brush the surface of the dough balls vegetable oil... From the specified number of ingredients, I got 24 small balls of dough. From this amount of dough, 2 banitsy can be prepared.

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

Roll the balls again from the resulting 12 pieces of dough. Place the dough on a floured board and place in the cold. It is recommended to keep the dough in the refrigerator overnight before rolling it out or, if in a hurry, place it in the freezer for 30-40 minutes. I preferred the first option and, tightly wrapping the board with dough in cling film, placed it in the refrigerator overnight.

An important point - in the freshly made dough, vinegar was clearly felt, but after 12 hours in the refrigerator, the taste and smell of vinegar disappeared, and in the dough and in the finished cake, its presence was not felt. If there is no time to infuse the dough, I think it is 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. Bulgaria uses spoiled 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, young 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 little oil, line with baking paper. Grease the paper with a thin layer of melted butter.

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

Brush a sheet of dough with melted butter and apply a layer of filling evenly.

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

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

Repeat the procedure with the rest of the dough and filling, gradually filling in the form.

Lubricate the surface of the jar 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 darken the finished banitsa in the stove for another 15–20 minutes.

Bulgarian banitsa is ready.

The finished cake has a very delicate delicate taste. Freshly baked and still hot, it is extraordinarily 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 to be very juicy, light and tender.

A quick Bulgarian apple pie that can be made in 7 minutes with the addition of cinnamon, nuts, zest, berries.

To all lovers of delicious apple baking we suggest trying original cake, which came to us from the Bulgarian cuisine. Unlike traditional pies, it doesn't require kneading. 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, the Bulgarian apple pie, the recipe with the photo step by step of which is described below, can be baked even by an inexperienced housewife. And the most fastidious sweet tooth will be satisfied with the result. By the way, in the composition of such a pie there are no eggs and fat, which significantly reduces its calorie content (100 g contains only 190 kcal). This will allow you to feast on delicious pastries without being too afraid for your figure.

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

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

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

Before you start collecting the pie, you need to turn on the oven and preheat it to a temperature of 190 degrees. Cover the baking dish (if there is such an opportunity, then you can use a detachable form) cover with a circle cut from baking paper... The diameter of the circle should be about 5 cm larger than the diameter of the mold itself. Carefully cover the form with paper and lightly grease it with refined sunflower oil.

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

Spread one third of the grated apples on top.

Pour another glass of the mixture on top of the apples, on which again put 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 cinnamon and nuts over the top of the pie.

Because a Bulgarian apple pie with milk is being prepared, it must be poured into a saucepan and brought to a boil. After that, immediately pour the milk onto the cake, making sure that it is evenly distributed over the entire surface of the cake. It is convenient to use a tablespoon or ladle for this purpose. Next, you need to make several punctures in the cake with a knife so that the milk passes to the bottom of the mold.

Bake the cake for 50 minutes, until the top is browned. After that, leave to cool, then remove it from the mold and transfer to a dish. Sprinkle icing sugar on top of the cake.

You can serve Bulgarian apple pie with tea or milk.

Recipe 2, step by step: Bulgarian apple pie

The recipe conquered with its simplicity, and the pie - with its unusual taste. Judge for yourself: the most difficult thing in cooking is to peel and grate apples.

• Apples 10 pcs
• Flour 1 glass
• Semolina 1 glass
• Sugar 1 glass
• Milk 1 glass
• Soda 0.5 teaspoon

Peel and seed apples and grate on a coarse grater.

Mix flour, semolina and sugar. Add soda.

Divide the resulting dry mixture into equal parts. Divide the apples into equal parts and put them in a mold with high edges in layers: a layer of a mixture - a layer of apples - a layer of a mixture - a layer of apples ... At the end, pour milk over everything and put in a preheated oven for 30-40 minutes.

The pie may not be so pretty, but it tastes fantastic.

Recipe 3: Bulgarian pie with apples and semolina

Apple pie is easy to prepare and goes well with tea and coffee. And yet - the pie is cooked in milk, and there is not a drop of fat in it anymore, just as there are no eggs in it.

• Sweet and sour apples - 4 pcs. (800 g)
• Semolina - 1 glass
• Flour - 1 glass
• Sugar - 1 glass
• Milk - 1 glass
• Baking powder - 1.5 tsp
• Lemon - 0.5 pcs.

How to make Bulgarian apple pie: Mix semolina, flour, sugar and baking powder. Wash the apples and grate them on a coarse grater. If the skin is thick, then the apples can be peeled. Sprinkle grated apples with lemon juice.

Put the dry mixture and apples in a baking sheet (19x25 cm). First, 1 cup of free-flowing mixture. Smooth with a spatula.

This will create 3 layers.

Heat the milk well and pour into a baking sheet, piercing the cake with a knife so that the milk reaches the very bottom. Bake the Bulgarian apple pie for 45-50 minutes in an oven preheated to 180 degrees. Allow the cake to cool in the baking dish. Then you can walk along the edges with a knife.

Remove the cake from the mold and cut into slices. Bulgarian apple pie is ready. Bon Appetit!

Recipe 4: bulgarian loose pie with raisins

If you do not have enough time to cook pies for a long time and fiddle with the dough, then write down my recipe for a bulk pie that you can bake without getting your hands dirty. It will be very useful for every housewife to have such a profitable and convenient recipe... Sometimes there is no time to knead the dough and wait for the yeast to work for the dough to increase in volume, so such a bulk Bulgarian apple pie in just 7 minutes will be a lifesaver for all hostesses. Despite all the simplicity, the cake tastes airy and tender with an extraordinary taste. Recommend!

• 150 grams of flour;
• 150 grams of semolina;
• 150 grams of granulated sugar
• 2 tea l. baking powder;
• 1 tea l. ground cinnamon;
• 3-4 large apples;
• 150 grams of butter;
• 10 pieces. walnuts;
• 2-3 handfuls of raisins.

I mix dry ingredients: add granulated sugar to flour.

Pour semolina to the dry mixture and mix it well again.

Now I add baking powder to make the dough more fluffy.

I always cut off the hard peel from the apples. Rub them over the coarse side of the metal grater.

I add washed and dried raisins to the apples, as well as peeled and slightly chopped walnuts.

I put a sheet of parchment paper at the bottom of the pan. Then I take a piece of frozen butter and rub it on the grater directly onto the paper to form the first layer of the pie. This will prevent the cake from sticking to the paper or dry.

Now I pour 3-4 tablespoons of the dry mixture onto the oil. I distribute it evenly in an even continuous layer.

Now a layer of apples with raisins and nuts will follow. I do not regret the apple layer so that the pie is juicy and tasty.

I alternate layers of dry dough and apple filling.

At the end, I rub again the layer of butter that I have left. I cover the cake completely with a layer of butter as much as possible without gaps. This is how you can make a wonderful cake in 7 minutes without getting your hands dirty from the dough.

I bake a pie in the oven, no more than 25 minutes. Usually 20 minutes is enough for me when the oven is turned on at a maximum of 230 degrees.

I take out the rosy, cooled, bulk Bulgarian apple pie in just 7 minutes from the pan and put it on a wide flat dish.

Recipe 5: bulgarian loose pie in 7 minutes

The advantage of the recipe is its incredible simplicity and speed of preparation. If you do not take into account the baking time, then a bulk apple pie is prepared in just 7 minutes, in extreme cases - in 10. The longest time you have to tinker with the filling - at least 5 minutes, well, it will take a minute or two to mix the filling and lay out all the ingredients in the form.

And if you change the traditional recipe quite a bit, you can prepare this dessert in the "Light" variation, which will especially delight those who have to tightly control their weight, but are unable to give up sweets. V light version regular granulated sugar is replaced by fructose. With the same calorie content, fruit sugar is twice as sweet, and therefore it will be possible to take half as much to obtain the same taste. Another reserve for reducing calories is the more rational use of butter.

For the "Light" variant, replace a glass of granulated sugar with half a glass of fructose and reduce the amount of butter to 60 g.

• Wheat flour of the highest grade - 1 glass (250 ml) or 160 g;
• Semolina - 1 glass or 200 g;
• Granulated sugar - 1 glass or 200 g;
• Butter - 100 g;
• Brown sugar - 40 g (1.5 tablespoons);
• Apples - 700-800 g;
• Lemon - 1 pc.;
• Ground cinnamon - 1 tsp;
• Vanillin - 1 package;
• Baking powder - 1 package.

We'll start making the pie by peeling the apples, but before that we put a piece of butter in the freezer. Summer or homemade thin-crust apples are enough to wash and core. Winter store fruits, as a rule, are thicker-skinned, broken in places. It is advisable to clean them by removing all damaged areas. If we take a kilogram of apples, at the exit we will just get the 700-800 g of filling we need.

Grate apples on a coarse grater.

If desired, for a brighter aroma, you can first remove the zest from the lemon and add it to the apples.

To prevent the filling from darkening, oxidizing in air, you need to immediately squeeze lemon juice on it.

Traditional Apple Flavor - ground cinnamon... Pour a teaspoon of ground cinnamon into grated apples in addition to the zest.

Mix everything well. The filling is ready.

We prepare the filling from dry products, so the bowl in which we will mix the ingredients must be absolutely dry, this is important!

You can measure products by volume ("Total by a glass"), but you can also measure by weight - as it is more convenient for anyone. Pour 1 cup (160 g) flour into a bowl.

The next tab is 1 cup (200 g) semolina.

Instead of a glass of sugar, add half a glass (100 g) of fructose.

Vanillin is most often used as a flavoring for sweet pastries, but if you wish, you can replace it with ground cardamom, grated nutmeg, dried ginger, or the same cinnamon - this is a matter of taste and personal preference. If there is no baking powder in the house, you can replace it with an incomplete teaspoon of regular baking soda. Finally, don't forget to add a pinch of salt to highlight the sweetness of the dough and the acidity of the apple filling.

Mix the dry mixture thoroughly - all the components of the pie are ready.

We turn on the oven to heat up, and proceed to the "assembly" of the cake. We need a mold, best of all silicone, it does not need to be oiled, like metal, regular or detachable. Pour a quarter of the dry mixture onto the bottom of the mold, level it with a spatula.

The second layer is a third of grated apples. With an ordinary fork, apples need to be smoothed and slightly "trampled".

We repeat this operation twice more, pour the last quarter of the dry mixture on the top of the cake with the last layer.

Now it's time to get the butter out of the freezer. By traditional technology it is proposed to rub the butter on a coarse grater and distribute over the surface of the cake. But if a well-frozen butter is cut with a sharp knife into very thin plastics and evenly laid on top of the "dry" layer, the oil will go much less.

The final touch: sprinkle the cake on top of the butter brown sugar, it is less nutritious, but more aromatic.

Bulk apple pie is baked in the oven until cooked for about 30 minutes at a temperature of 200-220 degrees.

In order for the finished cake not to be soaked, but to retain a crisp crust, it must first be tipped from the mold onto a plate while still warm, and then turn the cake onto a plate in the same way.

In principle, you can bake a loose apple pie in a slow cooker, but then it will look more like a pudding in consistency: soft, tasty, tender, but without the crispy crust and caramelized top, like a real Bulgarian dessert.

Recipe 6: Bulgarian apple pie (with photo)

Today I propose to cook a very simple, but no less delicious "Bulgarian bulk apple pie". We are all used to it. that the cake requires dough, so this cake does not require any dough, it will be bulk. Here are the products that we need, and now I will tell and show how to make this cake. It is very convenient to remember: you only need one glass of flour, semolina and granulated sugar. And three or four more apples, half a pack of butter, you can add cinnamon, raisins, and even nuts, but this is a matter of taste. Well, let's start!

• apples - 500 grams;
• granulated sugar - 1 glass;
• flour - 1 glass;
• semolina - 1 glass;
• ground cinnamon - 15 grams;
• baking soda - 3 grams;
• salt - 3 grams;
• butter - 100 grams;
• raisins - 100 grams

We take one glass of semolina

One glass of wheat flour

One glass of granulated sugar

A little salt and soda one third of a teaspoon. The baking soda can be replaced with a special baking powder.

All the dry ingredients that I have just listed are mixed in one cup, this will be our dry dough. Really very simple ?!

Now let's get down to apples. I have such "tortured" apples, but it's not scary, in the pie they will be just wonderful

I remove the middle and rub them on a grater

If you wish, you can add raisins, I also had dried cranberries, I will add that too.

It turned out such an apple-cranberry mixture with raisins

Add cinnamon to taste, because cinnamon is very “friendly” with apples

I take a round detachable form, the bottom of which needs to be covered with baking paper

Remove half a pack of frozen butter from the freezer and grate it

Pour a part on the bottom of the mold and coat the walls with it a little

Pour one third of the dry mixture on top of the oil

then half grated apples

For apples, another third of the dry mixture

and lay out the remaining half of the apples

Top up with the rest of the dry mixture and sprinkle with the rest of the grated butter. That's it, the cake is ready to bake!

In the oven, he will spend about half an hour at a temperature of 150 degrees., He has a beautiful crispy crust

Use a silicone spatula to work out the sides of the mold so that the cake comes out well from the mold, after that we remove the mold

and carefully transfer the cake to a platter or large plate

The pie turns out to be tender and deliciously tasty, like in the best pastry shops.

This is a very easy cake to make, it does not require any special skills and products, everything is very simple, try to cook it, and your family will be very happy!

Recipe 7: apple pie with semolina and cinnamon

In the apple season, I always delight my family with a delicious and juicy and easy-to-prepare apple pie.

• apples 1 kg
• sugar 1 stack.
• flour 1 stack.
• semolina 1 stack.
• baking powder 2 tsp
• ground cinnamon 1 tsp
• citric acid 0.8 tsp
• butter or margarine 150 g
• icing sugar 3 tsp

Prepare a dry mixture - dough: mix sugar, flour, semolina, baking powder and citric acid... Mix thoroughly.

Wash apples, cut out the middle and three on a coarse grater along with the skin.

Grease a baking sheet with oil, sprinkle with flour.

We proceed to the formation of the cake: sprinkle 1/3 of the dry mixture on the bottom of the baking sheet, 1/2 grated apples on top, etc. We finish with a dry mixture, on top of three chilled butter on a coarse grater.

We bake for 1 hour at 180 degrees.

Bon appetit, everyone!