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Post by JustJohn or JJ on Mar 4, 2015 9:38:14 GMT -7
Szarlotka (Polish Apple Pie) Recipe type: Dessert Cuisine: Polish Prep time: 50 mins Cook time: 50 mins Total time: 1 hour 40 mins Serves: 8 Szarlotka, Polish apple pie, is a staple found in every cafe and bakery. Szarlotka vs. Apple Pie Szarlotka is different than American apple pie in both the crust and the filling and tends to be less sweet. After looking at all of these szarlotka recipes, I now know that szarlotka differs from szarlotka! Some have raisins and almonds, some have meringue on top, some get a crumble topping. As for this one in particular, it is very basic. I found the pie crust “dough” to be coarse and crumbly, almost like making a graham cracker crust. After baking, the crust was a tad hard, but what we discovered was that after sitting for one day, the consistency changed. The moisture from the apples softened the crust and it was wonderful. So that’s my recommendation, make this apple pie at least one day before you intend to serve it. I am a big fan of dishes that can be made in advance. As for the filling, it’s only apples. I’ve edited a bit by adding cinnamon, but that’s it, no sugar in the filling, just what goes into the crust. We enjoyed this szarlotka; I know we’ll make it again. If you’d rather not deal with rolling out a pie crust, this is the dessert for you! If you think this recipe looks like a winner, how about sharing the love and passing it along to your friends? A quick and easy version of Poland's apple pie Ingredients 2 cups flour (250 g) 1 cup sugar (200 g) ¾ teaspoon baking powder 9 tablespoons butter (125 g) 1 egg 1 egg yolk 2¼ pounds Granny Smith apples, peeled, cored, & sliced (1 Kg) ½ teaspoon cinnamon Instructions Preheat oven to 350 F (180 C) Combine the flour, sugar, and baking powder Cut in the butter (with a pastry blender, two knives, or rub into flour with fingers) until it resembles coarse meal Work in egg and egg yolk, the dough will be crumbly, cover and refrigerate for 30 minutes Reserve ⅓ of the crust, pat the remaining ⅔ into a 9 inch springform pan, covering the bottom and the sides Toss the sliced apples in the cinnamon, and add to the pan, piling them up Crumble the remaining ⅓ crust and sprinkle over the apples Bake for about 50 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminum foil Notes You could add some ground almonds on top of the crust before the apples.
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Post by pieter on Mar 4, 2015 10:21:04 GMT -7
Looks delicious John!
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Post by Jaga on Mar 4, 2015 14:50:31 GMT -7
John, this is really a wonderful looking szarlotka. Pieter, Polish szarlotka reminds me a pie which sells as so called Dutch apple pie in the US, also delicious. Do you have this type of pie in Netherlands?  www.food.com/recipe/dutch-apple-pie-43990 |
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Post by pieter on Mar 5, 2015 1:07:13 GMT -7
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Post by pieter on Mar 5, 2015 7:32:20 GMT -7
Vlaai The production of Vlaai's in a South-Limburgian bakery next to the German and Belgian borderVlaai, also known as Limburgse vlaai, is a pie or tart consisting of a pastry and filling. Vlaai is usually 27—30 centimeters in diameter. It is a typical product from the southern regions of the Netherlands, but variations are available throughout the country and in parts of Belgium and Germany near to the border of the Netherlands. The historical roots of Vlaai lies in nearby Germany. The current standard Dutch vlaai was created in Weert, Netherlands and is therefore also known as Weertervlaai. It is available in many different varieties of fruit fillings, such as cherry, apricot, strawberries, and plums. Other variations are a crumbled butter and sugar mix (" greumellevlaai" in Limburgish, or " kruimelvlaai" in Dutch) and a cooked rice and custard porridge (" rijstevlaai"). Vlaais are often eaten on life events, such as birthdays and funerals.   A cosy Southern Limburgian baker bakes a Weertervlaai  Frau Antje present the typical WeertervlaaiYou could say this is a typical Southern Roman-Catholic tradition, because the Limburgian people are the Southern-Dutch catholics, and close to the German and Belgian cultures. Limburgian culture, cuisine and language is a mix of Southern-Dutch, Belgian and German elements. Karl, will recognise some of the German delicious Gebäck, Kuchen, Rührkuchen and Pâtissier in it. I have to say that the Belgian Felmish and especially the Wallon people have fantastic bakeries and Pâtissiers. I really love the Belgian-Wallon rhubarb pie.  Belgian-Wallon rhubarb pie
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Post by JustJohn or JJ on Mar 5, 2015 9:06:35 GMT -7
Pieter, You shouldn't have done that. Now I have to go and start cooking to quench my ravenous hunger that you initiated.  |
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Post by pieter on Mar 5, 2015 10:54:28 GMT -7
You are welcome John. Cook somethinjg delicious four your family and yourself. I get hungry of these delicious 'Southern Limburgian' products myself, but they aren't easily accesable. For the real once you have to go to special bakeries or the South (Limburg).
The Germans and Belgians have their own delicious cakes, sweets, pie's and deserts! I love the German bakery in Arnhem with it's special chees cakes. Sometimes they remind me of the delicious chees cakes I ate in Poland as a child.
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Post by JustJohn or JJ on Mar 5, 2015 11:46:44 GMT -7
Here, I'm going to make you hungry. The Cuisine of the Southern Netherlands: A TourThe Netherlands – a place of beauty and great food! But I’m guessing that you’re not familiar with the cuisine of the southern Netherlands. If you’re driving the southern Netherlands, you’ve a great culinary adventure in front of you. Besides the traditional Dutch dishes we all know and love, here are some regional foods to discover. The southern Netherlands encompasses three regions: Limburg (bordering Belgium and Germany), North Brabant (bordering Belgium), and Zeeland (the coastal region). In these regions, you’ll get away from the stereotypical visions of Holland (tulips, clogs) and discover a popular destination for travelers in the know. What can you see? Well, in Zeeland, windmills and other efforts to harness nature, including the Delta Works. Through the region, you can see castles, timber-framed houses, canals in the medieval town of Hertogenbosch, modern art, monuments, parks, and vibrant cities. - See more at: www.wanderingeducators.com/best/traveling/cuisine-southern-netherlands-tour.html#.dpuf |
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Post by karl on Mar 5, 2015 13:57:08 GMT -7
Boy oh Boy, you guys have sure made me hungry, for I do enjoy most any cooking with apples such as you fine cooks have presented. There is very little of food I do not like, and this time, nothing comes to mind with of course Hager that the Scotts seem to like.
A desert that is wonderful is Red fruit pudding {Rote Grütze} made with black and red currants, rasberries cooked in juice with some corn starch to thicken. With a dabble of heavy cream as a topping, is very good. In Denmark, we had apple sauce cake {Aeblekage} it is very moist and with again a dabble of heavy cream as a topping, is filling and very good.
And of course every one knows of apple strudel. My self am not fond if it is crisped up, I do like it very moist with a nice coffee in as well with aeblekage {Dansk}.
Boy, now to check the menu for Friday mid day in the canteen for deserts.
Karl
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Post by pieter on Mar 5, 2015 14:55:01 GMT -7
Here, I'm going to make you hungry. The Cuisine of the Southern Netherlands: A TourThe Netherlands – a place of beauty and great food! But I’m guessing that you’re not familiar with the cuisine of the southern Netherlands. If you’re driving the southern Netherlands, you’ve a great culinary adventure in front of you. Besides the traditional Dutch dishes we all know and love, here are some regional foods to discover. The southern Netherlands encompasses three regions: Limburg (bordering Belgium and Germany), North Brabant (bordering Belgium), and Zeeland (the coastal region). In these regions, you’ll get away from the stereotypical visions of Holland (tulips, clogs) and discover a popular destination for travelers in the know. What can you see? Well, in Zeeland, windmills and other efforts to harness nature, including the Delta Works. Through the region, you can see castles, timber-framed houses, canals in the medieval town of Hertogenbosch, modern art, monuments, parks, and vibrant cities. - See more at: www.wanderingeducators.com/best/traveling/cuisine-southern-netherlands-tour.html#.dpufDear John, I know the Zeeland part of the Southern Netherlands. Know the Zeeland windmills and the efforts to harness nature. The Delta Works were near and something we were proud of. In the practical sense it protected our existance and way of living there. The First 20 years of my life were in Zeeland, in the South-West. Due to tourism and excellent horeca in Zeeland you can enjoy fine breakfests, lunches and diners, with fine special (local) Dutch or Belgian beers, or excellent wine. Since it is a fishing area, you can eat excellent fish dishes there, but comparable to Belgian or French cuisine you have excellent meat dishes there too. Steak, Game (deer, boar, Common pheasant, brown hare). Another great Zeelandish dish is Blue mussel with special vegetables and sauses with it. I have to say that Limburg and North-Brabant are completely different in atmosphere, landscape, kind of people, mentality and way of living. While in general much of the Zeelandish people are sober living, Calvinists or import Dutch people, the Limburg and Brabant people are closer to the Flemish and Wallon Belgian people in culture and mentality. Taking things more easy, enjoying life with a lot of good food, beers and good wines. They are truely Southerners, with the Roman-Catholic joy of life. Carnaval people, social community people, relaxed people, and slightly more rural than the Dutch Holland people of the West of the larger cities and towns, and the Urban agglomerations. People who live Yuppy lifes, who live stressful, bussy Western city lives, with little time for relaxation, large diners, community life, and larger extended families like in Limburg and North-Brabant with it's rural life, with it's hamlets, villages, cosy towns and few cities. Yes, the North/West and South are different. Stil I love the North and West, due to it's wonderful cities and towns, nice women and girls, culture, art, and mix of people. The Netherlands changed, because a lot of Southerners moved West and North, and vice versa, people from the North, West, and East moved Southwards. That improved both the North and the South. The mix of Duch cultures created a pleasent climate. Ad the flavors, qualities and contributions of foreign immgrants, expats and people of our colonies (Indonesia, Suriname and the Dutch Antilles) to that, and you have a great mix. I have not much to complain about. I wrote about problems we have, and which we have to conquer, but the Dutch love their country and their culture, and the newcomers want to be part of that. In a few generations they will be fullly part of that like the French Huegenots, German Dutch (people with German names or one or two German parents), and the Ashkenazi and Sephardic Dutch jews. They are all as Dutch as their Dutch neighbours, colleages and thus compatriots. Limburg and Brabant are cosy Southern Dutch provinces close to Flanders, Wallona and Germany. They know hwo to enjoy life and are certainly different than the Randstad people of South-Holland, North-Holland and Utrecht ( en.wikipedia.org/wiki/Randstad ) Cheers, Pieter |
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Post by pieter on Mar 5, 2015 15:01:19 GMT -7
John, this is really a wonderful looking szarlotka. Pieter, Polish szarlotka reminds me a pie which sells as so called Dutch apple pie in the US, also delicious. Do you have this type of pie in Netherlands? www.food.com/recipe/dutch-apple-pie-43990 comes in two varieties, a crumb ( appelkruimeltaart) and a lattice (appeltaart) style pie, both recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added and differ in texture, not taste. Dutch apple pies may include ingredients such as raisins and icing, in addition to ingredients such as apples and sugar, which they have in common with other recipes. Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie. A recipe in a late medieval Dutch cook book ' Een notabel boecxken van cokeryen' (from around 1514) is almost identical to modern recipes. The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling. Atop the filling, strands of dough cover the pie in a lattice holding the filling in place but keeping it visible or cover the pie with crumbs. It can be eaten warm or cold, sometimes with a dash of whipped cream or vanilla ice cream. In the US, " Dutch apple pie" refers specifically to the apple pie style with a crumb, streusel, topping. |
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Post by Jaga on Mar 5, 2015 15:56:20 GMT -7
Pieter,
I am so glad that you help us to enrich the subject of Dutch pie. Whenever I see Dutch pies i think about you! I love all the pictures, I still have a preference for a crumb pie, a traditional one.
I remember that Germans were crazy about peach pie.....
I guess, every nation has its own national delicacy.
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Post by Jaga on Mar 5, 2015 16:06:57 GMT -7
Karl, I did not see your post when I was replying to Pieter. Yeah, I remember black and red currants in Silesia and rasberries. I think we call this red pudding in Polish "kisiel". Thanks for a reminder. Strudel also is used as a word in Silesian dialect. Boy oh Boy, you guys have sure made me hungry, for I do enjoy most any cooking with apples such as you fine cooks have presented. There is very little of food I do not like, and this time, nothing comes to mind with of course Hager that the Scotts seem to like. A desert that is wonderful is Red fruit pudding {Rote Grütze} made with black and red currants, rasberries cooked in juice with some corn starch to thicken. With a dabble of heavy cream as a topping, is very good. In Denmark, we had apple sauce cake {Aeblekage} it is very moist and with again a dabble of heavy cream as a topping, is filling and very good. And of course every one knows of apple strudel. My self am not fond if it is crisped up, I do like it very moist with a nice coffee in as well with aeblekage {Dansk}. Boy, now to check the menu for Friday mid day in the canteen for deserts. Karl |
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Post by pieter on Mar 5, 2015 17:42:17 GMT -7
Dear Karl and Jaga,
Thinking of Germany I think of very nice food, hospitality, delicious ice with fruits (gemüse) and cream, and really delivious pies and cakes. If we look at the latter I believe Germany is maybe superior to the Dutch with all their cheese cakes, pies, fruitcakes, noodles, pancakes and delicious patiserie products. Belgium also has a larger variety in that. I love the Dutch Apple Pie and Limburgse Vlaai, and the other sweet Dutch bakery products, but remember the Polish, German and Danish cakes, and they were superior in their delicate taste and deliciousness.
I remember how I loved the Bar Mlechny in Poland with all their lovely products. I love the Zpolish cheese cakes, the bankuchen, the special Easter cookies and sweets my Polish grandmother made. I am fond of the German bakery in Arnhem (two shops, one in the South and one in the North). It sounds delicious Karl, what you like. I understand you Jaga, Silesia will have it's special cakes and pies. Border regions are often wonderful, because they combine influences of two or three nations, like in the cases of Limburg and Silesia. I also love the country Luxemburg, because the country has French, German, Belgian and even Dutch influences. It is cosmopolitan in the Western-European context with it's old Romanesque-latin, Francian, French/Wallon, Germanic and Bourgondic influences next to the international connection with more nations and peoples outside the regional context. So cuisine wise and into the sweet world of bread, cakes and pies, Luxemburg has these regional influences and has it's own unique mix. I remember I ate well in Denmark, and remember eating a few times with my parents in a Danish restaurant with my parents in the Diamond center (neighbourhood) in Antwerp. It was quite refined and pleasent. It is nice to enjoy restaurants and pubs in Denmark. You feel home there as a foreign visitor and thr food is good. I don't remember eating danish pies or cakes unfortunately. I was distracted by the sight of wonderful, beautiful and nice Danish ladies. I was to short over there to say I have become an expert in Danish cuisine and culture. If you have been to Denmark you want to go back. Karl has s nice saying for that,
Cheers?
Pieter
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Post by karl on Mar 5, 2015 19:30:51 GMT -7
Dear Karl and Jaga, Thinking of Germany I think of very nice food, hospitality, delicious ice with fruits (gemüse) and cream, and really delivious pies and cakes. If we look at the latter I believe Germany is maybe superior to the Dutch with all their cheese cakes, pies, fruitcakes, noodles, pancakes and delicious patiserie products. Belgium also has a larger variety in that. I love the Dutch Apple Pie and Limburgse Vlaai, and the other sweet Dutch bakery products, but remember the Polish, German and Danish cakes, and they were superior in their delicate taste and deliciousness. I remember how I loved the Bar Mlechny in Poland with all their lovely products. I love the Zpolish cheese cakes, the bankuchen, the special Easter cookies and sweets my Polish grandmother made. I am fond of the German bakery in Arnhem (two shops, one in the South and one in the North). It sounds delicious Karl, what you like. I understand you Jaga, Silesia will have it's special cakes and pies. Border regions are often wonderful, because they combine influences of two or three nations, like in the cases of Limburg and Silesia. I also love the country Luxemburg, because the country has French, German, Belgian and even Dutch influences. It is cosmopolitan in the Western-European context with it's old Romanesque-latin, Francian, French/Wallon, Germanic and Bourgondic influences next to the international connection with more nations and peoples outside the regional context. So cuisine wise and into the sweet world of bread, cakes and pies, Luxemburg has these regional influences and has it's own unique mix. I remember I ate well in Denmark, and remember eating a few times with my parents in a Danish restaurant with my parents in the Diamond center (neighbourhood) in Antwerp. It was quite refined and pleasent. It is nice to enjoy restaurants and pubs in Denmark. You feel home there as a foreign visitor and thr food is good. I don't remember eating danish pies or cakes unfortunately. I was distracted by the sight of wonderful, beautiful and nice Danish ladies. I was to short over there to say I have become an expert in Danish cuisine and culture. If you have been to Denmark you want to go back. Karl has s nice saying for that, Cheers? Pieter Pieter Thank you for your very nice review of Denmark, I am very happy for your pleasant visits there. It is of each, a speciality that is yours and yours alone, then similar to another as in fine food. With this, I do hold hopes that you will once again as time and circumstances allow,, to revisit Denmark. For you are not just a visitor, you are a returning friend to a land that welcomes you. I think the saying was and is: "Denmark takes a piece of your heart, and keeps it for your return". Karl As |
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