Szarlotka

Name: Szarlotka
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12 servings
Cuisine: Polish
Ingredients: 500g all-purpose flour; 200g cold butter, cubed; 150g sugar; 3 egg yolks; 1 tsp baking powder; 1.5kg tart apples (e.g., Antonowka); 100g sugar for filling; 2 tsp cinnamon; 2 tbsp breadcrumbs; Powdered sugar for dusting

Szarlotka (shar-LOHT-kah)

Polish Apple Cake

⏱ Prep Time 1.5 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 326 kcal

A lattice-topped apple cake with a buttery shortcrust pastry encasing layers of cinnamon-spiced grated apples — Poland's answer to apple pie.

Nutrition & Info

Protein 4.0g

Carbs 46.0g

Fat 14.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

baking pan box grater mixing bowl

Presentation Guide

Vessel: cake plate

Garnishes: powdered sugar, whipped cream

Accompaniments: coffee, tea

Ingredients

500g all-purpose flour
200g cold butter, cubed
150g sugar
3 egg yolks
1 tsp baking powder
1.5kg tart apples (e.g., Antonowka)
100g sugar for filling
2 tsp cinnamon
2 tbsp breadcrumbs
Powdered sugar for dusting

Instructions

1
Mix flour, sugar, baking powder. Cut in cold butter until crumbly. Add egg yolks, knead briefly into a dough. Chill 30 min.
2
Peel and grate apples coarsely. Mix with sugar and cinnamon.
3
Press 2/3 of the dough into the bottom and sides of a lined baking pan. Sprinkle with breadcrumbs.
4
Spread the apple filling evenly over the crust.
5
Grate the remaining dough over the top to create a rustic lattice.
6
Bake at 180C (350F) for 45-50 min until golden. Cool and dust generously with powdered sugar.

💡

Did You Know?

Polish grandmothers insist on using Antonowka apples for szarlotka — a tart heritage variety that breaks down perfectly during baking.

Chef's Notes

Equipment Tips

baking pan
box grater
mixing bowl

Garnishing

powdered sugar, whipped cream

Accompaniments

coffee, tea

The Story Behind Szarlotka

Szarlotka evolved from the French charlotte in the 19th century, but Polish bakers made it entirely their own with a shortcrust base and grated dough topping. It became the quintessential Polish cafe pastry, served with a cloud of whipped cream.

🕐 Traditionally enjoyed afternoon tea or dessert 📜 Origins: 19th century

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