Layered yeast pie with apples. Apple pie made from ready-made puff pastry

Even a novice cook can prepare a layer pie with apples using this recipe. Ready-made puff pastry helps save time and effort. The dough always turns out airy and tasty. A secret recipe for making the most delicious pie from the All About Desserts website.

200 g puff pastry without yeast – 200 g
4 medium sized apples
½ cup granulated sugar
white of one large egg

How to make apple pie from puff pastry

Rinse and dry the apples well with a paper towel. Peel them from seeds and cut them into small plastics, you can leave the peel. The neater the apple slices are, the more appetizing the finished pie will look. Try to keep the slices equally even and about 1 centimeter thick. If you want the pie to be spicy and like spices, you can sprinkle the apples with a little cinnamon.

Choose a suitable pie tin and grease it with a little butter and lightly dust it with flour. The recipe calls for using a mold of any diameter and material. It all depends on your imagination. You can use ceramic, glass or regular detachable.

Then take one plate of ready-made yeast-free puff pastry. There are several of them in a package; one is enough for this pie recipe. The rest you can put in the freezer. If you just took the dough out of the refrigerator, you need to defrost it at room temperature for 1 hour or in the microwave. Next, roll out to a thickness of 4 millimeters and carefully place the dough in a baking dish. Press the softened dough against the sides of the pan and cut off any excess around the edges.

The recipe recommends using firm varieties of green apples (Semirenko, Antonov apples, Jonathan, Golden, etc.) If you have juicy red apples, they can give juice during the cooking process and the pie will not be crispy, the dough will become soggy. To avoid this, sprinkle a little starch, dry cookie crumbs or breadcrumbs on the dough, they will remove excess juice.

Place apple slices on the dough in a circle and sprinkle the filling with 1-2 tablespoons of granulated sugar. If you have scraps of dough left over, you can bake them separately and, using a knife, cut them into crumbs and decorate the finished pie.

Take a separate bowl and pour the chilled white of one egg into it (carefully so that parts of the yolk do not get into the mixture!) It is better to take fresh eggs that have been in the refrigerator for no more than three days. Beat the finished protein with a small amount of sugar, as per the recipe for making homemade meringue. The resulting mass should be fluffy and thick.

Recipe to note

We offer a universal recipe for the perfect separation of egg whites from the yolk, which will come in handy when cooking. You need an ordinary plastic bottle. Break the egg into a bowl, being careful not to damage the yolk. Take an empty bottle and press it to create a vacuum. Now carefully suck the yolk into the bottle. Fast and easy!

When the cream is ready, place it on the dough and sprinkle with puff crumbs from the dough scraps pre-baked in the oven. According to the recipe, the dessert should be baked in an oven preheated to 180 degrees for about 25-30 minutes until the apples are browned. It is recommended to cut and serve the pie slightly cooled. When serving, you can sprinkle with powdered sugar, garnish with fresh mint and a scoop of ice cream.

Layered pie with apples is ready! Bon appetit! This recipe is suitable at any time of the year.

Video recipe for making layer pie with apples

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Puff pastry is a versatile product for making sweet desserts, such as apple pie. Check out the most popular baking recipes and useful cooking tips to try a new dish.

Puff pastry apple pie recipe

There are many variations of the puff pastry apple pie recipe. Depending on the type of base, it can be yeast or yeast-free, depending on the preparation technology - open or closed. If you’re short on time, use a store-bought puff base; otherwise, make it yourself. In addition to apples, the filling may include pears, cottage cheese, raisins, walnuts or other ingredients. Try different recipes to choose the most delicious one.

From puff pastry without yeast

Time: 2 hours 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Yeast-free (unleavened) dough has a large number of layers and low calorie content. It can be stored frozen for a long time. Apple pie made from puff pastry will have a crispy crust (as in the photo below). For the filling it is better to take sweet and sour varieties of apples. Use vanillin and cinnamon to add flavor.

Ingredients:

wheat flour – 450 g;
butter – 250 g;
water – 180 ml;
chicken egg – 1 pc.;
salt - a pinch;
table vinegar 9% - 3 tsp;
vodka – 1 tbsp. l.;
apples – 6 pcs.;
powdered sugar – 2 tbsp. l.;
lemon juice – 2 tsp.

Cooking method:

Break an egg into a measuring glass, pour in vodka, vinegar, salt, and whisk. Add enough water so that the total amount of liquid is 250 ml.
Sift 400 g of flour, gradually pour the liquid mixture into the depression made in it and knead the dough. Adjust the density by adding flour.
Place the smooth and elastic base in the refrigerator, wrapped in film.
Using a spatula or knife, spread the butter over the baking paper so that you get a rectangular layer measuring 20 by 30 cm and 0.5 cm thick.
Take out and roll out the prepared mass to such a size that the butter layer placed on top of it occupies half the area of the dough. Cover the butter with the other half of the dough and use a rolling pin. Next, fold the mass and roll it out. Repeat the procedure at least 10 times.
Remove the finished mixture to cool.
Peel the apples, cut into thin slices, mix with powdered sugar and lemon juice.
Roll out the base thinly, place some of the filling on 1/3 of the layer, wrap, lay out the rest of the filling, wrap. Pinch the edges, including the sides, well. Make small cuts at the top.
Bake the puff pastry apple pie at 210°C for about 40 minutes.

From yeast dough

Time: 2 hours 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 350 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

The base for a pie with yeast turns out to be more fluffy than without yeast, it rises well in the oven, but the layers in it are less pronounced. With live yeast the dough is more tender. If you don’t know how to work with such a substance, use dry yeast. Any type of apple is suitable for the filling. If the fruit is very sweet, you can omit the powdered sugar.

Ingredients:

flour – 500 g;
butter – 350 g;
milk – 300 ml;
sugar – 60 g;
pressed yeast – 12 g;
salt - a pinch;
apples – 6 pcs.;
powdered sugar – 2 tbsp. l.;
lemon juice – 1 tsp;
cinnamon – 0.5 tsp;
egg – 1 pc.

Cooking method:

Heat 100 ml of milk to 40°C. Place yeast and sugar in it. Mix everything and set aside for 15 minutes to form a dough.
Add 1 tbsp. flour, mix and remove for another 30 minutes.
As soon as a high cap is formed, pour the remaining milk into the dough, add salt and begin adding flour in parts, kneading the thick mass.
Next, put 50 g of butter there and continue kneading. Place the prepared mass, elastic in consistency, in the cold for 2 hours.
Spread the softened remaining butter over the parchment in a thin layer. Place in the refrigerator to harden.
Take out the base, roll it out into a layer up to 1 cm, put a layer of butter on it, cover it with dough, roll it out with a rolling pin. Fold over and over, then roll out. You need to do this 10-15 times. Refrigerate the base.
At this time, rinse the apples, cut into thin pieces, after removing the core.
Mix fruits with powdered sugar and cinnamon.
Take out the base, roll it out, put the filling on one half, cover the other, and pinch the edges well.
Bake the pie in the oven at 210°C for about 30 minutes. As soon as it starts to brown, beat the egg yolk with a fork and brush the pie with it. Cook the baked goods until golden brown. The protein can be whipped with sugar into a fluffy foam and served with dessert.

Time: 50 minutes.
Number of servings: 5 persons.
Purpose: for dessert.
Cuisine: international.

Open apple pie on puff pastry can have a yeast or yeast-free base. If you cook on a baking sheet, the dessert will turn out thin, but there will be a lot of it. Made in a round or square baking pan, the cake will be thicker. It will take longer to bake in the oven, so add a little starch to the filling to prevent the juice from leaking out.

Ingredients:

puff pastry – 500 g;
apples – 6 pcs.;
powdered sugar – 2 tbsp. l.;
starch - 1 tbsp. l.

Cooking method:

Remove the base from the freezer in advance and leave to thaw at room temperature.
Peel the apples, cut into small cubes, mix with powdered sugar and starch, which will turn the juice into a thick syrup.
Roll out the base into a layer measuring approximately 30 by 40 cm and place it on a baking sheet, having previously covered it with baking paper or coated it well with butter.
Distribute the filling.
To prevent the juice from leaking out, make sides on the pie. If there is any dough left, you can roll it into strips and place them on top of the apples.
Bake the pie for half an hour at 180°C.

From ready-made puff pastry

Time: 50 minutes.
Number of servings: 6 persons.
Purpose: for dessert.
Cuisine: international.
Difficulty: Easy for beginners.

Using ready-made dough reduces the time it takes to create a pie by almost half. It is important that the base is thawed at room temperature and not cooked before the cake goes into the oven.

Ingredients:

finished dough – 500 g;
apples – 6-7 pcs.;
butter – 30 g;
sugar – 3 tbsp. l.;
lemon juice – 2 tsp;
egg – 1 pc.

Cooking method:

Remove the base from the freezer in advance to allow it to thaw.
Wash the fruit, remove the core and peel (if it is too hard). Cut into small pieces.
In a frying pan, add sugar to butter and prepare caramel. Then add apples, lemon juice, and cinnamon. Simmer the filling a little until soft.
Roll out the softened base into a layer. It should be twice the size of the baking sheet.
Place the filling on one half and spread over the surface. Cover the other half of the layer and pinch the edges. Make 5-6 punctures.
Place the puff pastry apple pie in the oven for half an hour at 180°C. 10 minutes before it’s ready, brush it with beaten egg.

Cinnamon

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 160 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: Easy for beginners.

The main feature of this pie is the aroma of cinnamon, the presence of raisins and walnuts. Hot or cold roll can be served not only with drinks, but also in combination with ice cream, whipped cream and even sour cream. You will need a clean waffle towel to roll out the base, so have one ready in advance.

Ingredients:

dough – 500 g;
apples – 6 pcs.;
raisins – 100 g;
cinnamon – 1 tsp;
powdered sugar – 2 tbsp. l.;
walnuts – 100 g.

Cooking method:

Wash the apples and cut into thin slices.
Pour the washed raisins with water and let them swell.
Remove debris from nuts.
Roll out the base on a waffle towel into a thin layer.
Place the filling on 2/3 of the dough, moving 3-4 cm from the edge: first spread the apples, then add raisins and chopped nuts. Sprinkle with powdered sugar and cinnamon.
Carefully fold the sides so that the filling does not spill out.
Using a towel, roll up the roll, carefully transfer to a baking sheet and cook at 200°C for 40 minutes, or until lightly browned.

With cottage cheese

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: Easy for beginners.

Cottage cheese goes well with juicy apples. For preparation, use a granular product: it will mix better with fruit than curd mass. Yeast and yeast-free dough are suitable for the base. If you use sour apples for the filling, you will have to add more sugar to them to make the dessert sweet.

Ingredients:

puff pastry – 500 g;
apples – 4 pcs.;
cottage cheese – 200 g;
powdered sugar – 1 tbsp. l.;
honey - 2 tbsp. l.

Cooking method:

Wash the apples, peel the core, cut into small cubes.
Mash the cottage cheese with a fork, add honey and powdered sugar. Stir and add to apples.
Roll out the base into a layer 0.5 cm thick, place it in a mold, making high sides.
Place the filling, distribute evenly, cover with sides.
Bake at 180°C for half an hour.

With the addition of pears

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 150 kcal/100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: Easy for beginners.

To add some flavor to your apple pie, add some pears. Cut the fruits into cubes or slices. Be sure to sprinkle the filling with starch, otherwise the juice will leak out.

Ingredients:

yeast-free puff pastry – 500 g;
apples – 3 pcs.;
pears – 2 pcs.;
starch - 1 tbsp. l.;
sugar – 2 tbsp. l.;
lemon juice – 2 tsp.

Cooking method:

Wash the fruit, remove the core, cut into small pieces.
Mix the cuttings with sugar, starch and lemon juice.
Roll out the base into a large layer 0.3 cm thick.
Place the filling on one half of the dough, smooth it out, and cover with the other half of the base. Pinch the edges and make several cuts.
Bake at 180°C for 40 minutes.

Making baked goods from puff pastry requires following some rules. To make the base elastic and the pie juicy and flaky, follow these recommendations:

The puff base cannot be rolled out randomly. Movements should be directed in one direction only. This way you will maintain its structure, and the cake will turn out more fluffy.
To improve the quality of the dough prepared independently, between rolling out it is necessary to put the dough in the cold for 10-15 minutes.
You can prepare a puff pastry without yeast without using vodka and eggs, but the result will not be so ideal. Eggs improve the quality of finished products, and alcohol makes them fluffy. Vinegar helps increase elasticity.
Baked goods from a homemade base are prepared at a temperature not lower than 210-220°C, otherwise the products will turn out to be thinly layered and dry.

Video

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Baking with fruits and berries takes pride of place among the culinary variety of desserts and has its own group of fans who are ready to consume it in unlimited quantities.

Pie made from puff pastry with apples should definitely be in every housewife's recipe book, along with the familiar charlotte and apple strudel! The combination of aromatic apples and cinnamon is a win-win filling option for any pie that excites the olfactory receptors and provokes you to eat every last crumb.

Apples are the most accessible in our latitudes; they are usually found in every home. Baking with them always turns out juicy and spicy, everyone without exception likes it.

Let's prepare an apple pie from puff pastry dough, the recipe for which is quite simple, and the ingredients can be found in any kitchen.

Apple pie made from yeast dough

Ingredients

— 30 g + -
— 7 g + -
- pinch + -
— 230 g + -
— 200 g + -
- 1 PC. + -
— 120 ml + -

How to make puff pastry for pie

We make puff yeast dough, which we will use in our apple pie, as follows.

In a deep bowl, mix all the dry ingredients: flour with salt, sugar and yeast.
Beat the egg into the mixture, add milk (it should be warm) and softened butter.
Knead the elastic dough, transfer it to a large container, pre-greased with oil, and leave to separate for about 2 hours.
Place the risen dough on the work surface and, using a rolling pin, form it into a rectangle, which we put in a bag and refrigerate overnight.
After the specified period of time, roll out the dough into a rectangular layer, preferably no thicker than 1 cm.
Transfer the butter (straight from the refrigerator) into a plastic bag and roll it into a rectangle, half of the rolled out layer of dough. Transfer the butter to the dough and cover it with the other half, joining the edges by gently rolling with a rolling pin.
Roll out the rectangular piece again, fold it in four like a book, put it in a plastic bag and place it in a cool place for half an hour.
We take the dough out of the bag, transfer it to the work surface (similar to the previous location relative to the surface) and turn it 90 degrees.
Roll it out into a rectangular layer, fold it in three and, putting it in a plastic bag, place it in the cold. Now it is ready for further use!

It is convenient to stock up on puff pastry in advance, increasing the proportions by 2-3 times and freezing it, after dividing it into pieces. If necessary, you can take out a piece of the finished dough, defrost it at room temperature and form the confectionery product.

How to make apple pie filling

Ingredients

Apples - 1 kg;
Butter - 60 g;
Sugar - 70 g;
Cinnamon - 0.25 tsp;
Raisins - 35 g;
Lemon juice;
Yolk - for lubrication.

Making the filling for the layer pie

Peel the apples and cut them into small cubes.
Place butter in a heated frying pan, add chopped apples, sugar and cinnamon, mix and simmer over medium heat for seven minutes.
Add salt, raisins and lemon juice to the apples, mix and remove from the stove.

To prepare the apple pie filling from puff pastry, we recommend choosing sour varieties of apples.

How to form an apple pie

The dough and filling for the apple pie are prepared, let's move on to the shaping process.

Remove the dough from the refrigerator and roll it into a rectangle with sides approximately 20*30 cm.
Visually divide the rectangular layer into three equal parts, cut the two outer parts into ribbons 2-3 cm wide at an angle of 45 degrees.
Distribute the apple filling onto the central part.
We coat the edges of the dough ribbons with yolk and begin to fold them one by one onto the central part, thus forming a pigtail.
Carefully transfer the formed cake onto a baking sheet covered with parchment, cover with a clean towel and send to a warm place to layer for an hour and a half.
Preheat the oven to 180-200 degrees.

Brush the top of the risen cake with yolk and place in the oven for 40 minutes. The enchanting aroma and golden brown crust will notify you that the pie is ready!

How and with what to serve homemade apple pie

Cut the cooled pie into portions.

To present, place the pie on a plate, sprinkle lightly with powdered sugar and cinnamon, and garnish with mint sprigs or a scoop of vanilla ice cream.

We pour aromatic tea, invite all family members and start tasting the dish!

Autumn puff pastry pie is made from store-bought yeast-free puff pastry, fresh apples and apple jam. I made this pie out of my winter nostalgia for autumn. I don’t know if you will agree with me, but the combination of fragrant apples and crispy puff pastry is the best thing you can come up with. If you add jam, apple jam, to them, you get such a doubling of taste, such a saturation of baked goods with “apple spirit” that you won’t even remember the cold, indifferent winter...

Preparation: 20 minutes.
Preparation: 25 minutes.
Output: 8 pcs.

Ingredients

To make puff pastry pie with “apple spirit”, you will need:

500 g puff pastry (I use yeast-free)
1 egg
300 g apple jam
2 tbsp. l. flour
1 apple
1 pinch cinnamon
2 tsp. ghee
1 tbsp. l. Sahara
A little vegetable oil to grease the pan

To make the pie more interesting, I added a fresh apple, which works great in this cake, and ground cinnamon.

Preparation

After dusting the counter with flour, roll out half the puff pastry sheet to cover the baking dish or baking sheet. Grease a baking sheet and place the rolled out dough on top, letting any excess dough hang over the edges.

Using a knife, cut off any dough that extends over the sides.

To help the cake hold its shape better during baking, make approximately 50 punctures with a fork along the entire diameter of the baking sheet.

Spread the dough with apple or any other jam.

Cut the apple into 4 parts, cut off the core, and then cut into thin, even slices. The most convenient way to do this is with a vegetable cutter.

Place the apple slices on top of the jam.

Roll out the second part of the puff pastry sheet, lightly dusting it with flour.

Make cuts with a knife of approximately the same size, at a distance of 1 cm, placing them in a checkerboard pattern.

Slightly stretch the sheet of dough with slits and place it on top of the pie, letting the edges hang over.

Trim off any excess dough around the edges and press one layer of dough against the other at the edges.

Beat 1 egg with a fork and spread it over the dough mesh. Place the pie in the oven, preheated to 200 degrees for 15 minutes.

But that is not all. I had some dough left over, from the remains of which I made and baked buns. If you have extra puff pastry left over, Part 2 of the recipe is for you too.

Cinnamon Sugar Puff Pastry Buns

Collect the remaining dough, roll it into a ball and roll it out into a thin layer, brush with vegetable or melted butter, sprinkle with sugar and cinnamon, you can also add chopped nuts.

Pressing one edge of the cake along the entire length, roll it evenly into a roll.

Cut the resulting roll into disks 1-1.5 cm thick.

Place the cookies on a baking sheet greased with vegetable oil and bake until browned at a temperature of 200 degrees. (10-15 minutes)

After 15 minutes, remove the apple pie and repeat the egg glaze.

Place it back in the oven and bake until nicely golden, about 10 minutes longer.

The cinnamon rolls look like this:

And the apple jam pie made from puff pastry is like this:

Pie with apples made from puff pastry without yeast is an excellent solution for those who like to pamper themselves with homemade baked goods, but at the same time prefer to do it without any hassle.

Frozen puff pastry dough can be bought at any supermarket, and by putting it in the refrigerator, you can cook the pie at a time convenient for you. So, stock up on semi-finished products and prepare a delicious puff pastry apple pie with us.

To begin with, use our recipe with photos, and then you can try your own variations, because a layer cake will always be tasty and successful.

Ingredients

puff pastry – 0.5–0.6 kg;
apples (sweet) – 300–400 g;
sugar – 60 g;
cinnamon – 10 g;
yolk of one egg

How to make apple pie from puff pastry without yeast

If you bought frozen dough in advance, remove it from the freezer. And in any case, the frozen semi-finished product must be thawed. This will take up to 5 hours at room temperature. If you put the dough on the bottom shelf of the refrigerator up to 10. But in warm water up to 3.

The dough should be placed in warm water in a tightly tied plastic bag, defrosted on the table on a cutting board without packaging, and in the refrigerator in the original (store-bought) packaging.

I defrosted the semi-finished product on a cutting board sprinkled with flour.

For apple pie we use yeast-free dough; this semi-finished product has 225 layers. This means that the dough is completely ready for cooking. All we have to do is roll it out. Like this.

In order for the pie to bake well, you need to place the baking sheet in an oven preheated to 200 C, it should be preheated. I usually turn mine on as soon as I start preparing the filling, and you are guided by the parameters of your device.

For the filling we use regular sweet red apples. Cut them into halves, carefully remove the middle, and then cut the halves into slices. The peel does not need to be peeled.

Divide the dough into two equal parts. Line a warm baking sheet with parchment and place one part on it. Place the apples beautifully on top. When laying apples, leave at least 4–5 centimeters of space around the edges (without apples).

Now you need to prepare cinnamon sugar: to do this, mix the amount of sugar with cinnamon, stir the mixture well. Sprinkle the mixture generously over the apples. During the baking process, the apples will release juice, mix with sugar and cinnamon, resulting in a kind of apple caramel.

Fold the second part of the dough in half and make slanting, even cuts on the fold with a sharp knife.

Now carefully unfold the layer and place it on top of the pie. To ensure that the edges are pinched well, moisten them with a little water.

Let's start decorating. This simple decoration will make our pie attractive in appearance, and will also allow the filling to breathe (the dough will not be overly wet). To do this, carefully move the cuts one at a time. If you don't rush, it will turn out perfectly smooth.

Separate the yolk from the white, shake the yolk, and brush the top of the pie with it.

The oven has already warmed up well, you can put the cake in, we will bake it for 15–20 minutes without adding temperature (at 200 C). It should look like this.

The finished pie has a flaky consistency, and apples and sugar form apple caramel. The pie is not only very tasty, but also filling.

Teaser network

Pie with apples and cottage cheese from puff pastry

Pie with apples and cottage cheese made from puff pastry is also very easy to prepare, but the taste of this pastry is completely different. This dessert is appropriate on a holiday table and is perfect for friendly gatherings. It can also be used to feed children (there are many benefits here and it’s also delicious).

Preparing such a pie is quick and easy, and if you use a ready-made frozen semi-finished product, it’s not at all troublesome.

An apple pie made from puff pastry will only require patience and adherence to the cooking sequence.

Ingredients:

Cottage cheese – 200 g;
Apples – 3 pcs.;
Sugar – 150 g;
Eggs – 2 pcs.;
Sour cream (thick) – 150 g;
Starch (potato) – 120 g;
Salt – 10 g;
Syrup (fruit, very thick) or honey – 60 g;
Puff pastry – 400–500 g.

Preparation:

For baking, puff pastry without yeast should already be defrosted and at room temperature.
We will need an oven preheated to 180 C, turn it on in advance.
Let's prepare the filling: take sugar and eggs, beat until white in a blender. Add starch, salt, cottage cheese and sour cream to the mixture, and mix again until smooth. Let's put the filling aside for now.
Cut the apples into halves, remove the seeds, and peel the peel. Cut into thick slices.
Roll out the semi-finished product (no need to divide it into parts), place it on a warm baking sheet, on parchment. Be sure to make high sides around the edges so that the filling does not spill onto the baking sheet.
Then pour a mixture of cottage cheese, eggs and sour cream onto the dough.
Place apple slices on top of the mixture; it’s better to place them tightly, they will slightly fall into the liquid filling, no big deal.
Pour syrup or honey over the apples (from a spoon). If there is any syrup left, it’s okay, it’s better not to pour too much, but the apples should be covered evenly and completely.
Place the pie prepared in this way in the oven for 30 minutes, on the middle shelf. The temperature should be no more than 180 C so that the apples do not burn.

Well-thawed dough is soft, elastic, it bends and rolls out easily.
Always roll out the dough while it is still cold, this makes it easier to handle.
Bake the puff pastries on the middle rack until the tops are browned.