Polish Apple Cake (Jabłecznik)

Spiced apple filling in delicate pastry, served with a dusting of icing sugar. Smacznego!

Polish Apple Cake (Jabłecznik)

  • Servings: 12-15
  • Difficulty: medium
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Apple filling
  • 1.2 kg / 2.6 lb of apples (weight after peeling and coring)
  • 2 tbsps of cane sugar (or more, depending on the sweetness of the apples)
  • 4 tbsps of lemon juice
  • 1 1/2 tbsps of potato flour
  • 1 tsp of ground cinnamon
  • 13×9-inch baking tray
  1. Make the dough: click here for recipe and instructions. Roll each portion into a ball, wrap in plastic food wrap and chill for 1 hour.

  2. Prepare the apple filling: Peel, core and thinly slice or shred the apples. Put the apples in a pot, add sugar, drizzle with 4 tablespoons of lemon juice and sprinkle with 1 teaspoon of cinnamon. Cook for 15 minutes over medium heat, occasionally stirring,  until most of the juice has evaporated. In a small bowl or cup stir in together potato flour with 4 –  5 tablespoons of cold water. Add the mixture to the apples and continue to cook for about 1 minute, then remove from the heat and leave to cool down.

  3. Preheat the oven to 355°F / 180°C. Grease and line 13×9-inch baking tray with baking parchment.

  4. Using a rolling pin, roll out one portion of the dough so that it is big enough to fill the bottom of the lined tray. If necessary, use the palm of your hand to push the dough until the whole base is covered. Spoon over the apple filling. Roll out the second portion of the dough into a rectangle big enough to cover the apples. Alternatively coarsely grate the dough, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 35 – 40 minutes until it is golden and the topping has cooked through. Leave to cool completely, then dust with icing sugar and serve cut in squares.


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