28 Magda’s Szarlotka

Szarlotka is a much loved cake in Poland, and my uncle’s wife, Magda, makes a nice one indeed!

Another must try Polish cake, probably one of the most famous Polish cakes, called beautifully Szarlotka. Nice apple and cinnamon flavour brings back the childhood memories. Best eaten while still warm, with a scoop of vanilla ice cream on the side.

The recipe below was given to me by Magda, who is an exceptionally great baker herself. I always look forward to the family celebrations, as her bakes are always amazing! Thank you for sharing this recipe for szarlotka with me.

for the pastry
4 cups flour
5 egg yolks
3/4 cup icing sugar
1tsp vanilla extract
200g butter
3tbsp sour cream
1tsp baking powder

for apples
2kg apples
3 tbsp sugar (optional)
juice of 1/2 lemon
2 tsp cinnamon

1. Sieve the flour and baking powder onto the pastry board, add 3/4 of the sugar, vanilla extract and butter. Chop everything with a big knife.
2. Add the egg yolks. Knead the pastry quickly and put it in the fridge for at least half an hour.
3. Peel the apples and grate them fairly coarse. Add the grated apples with sugar, cinnamon and lemon juice into the bowl, mix well and squeeze the excess juice out.
4. Preheat the oven to 180 degrees.
5. Divide the pastry into two parts and roll out one part. Place it into greased baking tin (spread the butter on the tin and sprinkle it with some flour).
6. Prickle the pastry with a fork and add the apples.
7. Roll out the second half of pastry and cut out the lid for the cake. Cover your pie with the rolled out dough. Make little holes in the dough with a fork.
9. Put the cake in the oven and bake for about an hour. If the lid of the pie is getting burnt, cover it with tin foil.
10. When baked, sprinkle the cake with icing sugar. Serve with custard or ice cream.


  1. Szarlotka is NOT apple pie.
    The closest approximation is apple “cake” and even that is off…
    PIE is American and gross.
    Szarlotka is unlike anything else. It’s delicious. Not too sweet. Homey. Comforting.


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