Apple pie with filo dough

Thin crispy dough, delicate cream, sour apples. This is delicious!
I do not recommend replacing the filo dough with anything. It is sold in supermarkets, frozen. Read the instructions on the dough package carefully. The dough dries quickly, so while you are working with one layer, you can cover the rest of the dough with a towel.
I recommend using apples that are sour or sweet and sour..
From the specified amount of ingredients, 6-8 servings are obtained.

  • 7-8 sheets of filo dough
  • 500 g apples


  • 200 ml cream 15-20%
  • 15 g cornstarch (or 5 g potato)
  • 1 egg
  • 150 g sugar
  • 2 tsp vanilla sugar


  • 50–70 g butter


Add starch to 50 ml of cream.


add egg.


Add sugar and vanilla sugar to 150 ml of cream.


Add cream with starch and egg.
Cook until thick.
Cool down.

Peel and core the apples.
Slice thin.

Melt butter.

The mold (I used a mold measuring 20 × 20 cm) grease with oil.
Lay out the dough sheet.

Lubricate with oil.

Lay out one sheet of dough.

Lubricate with oil.

Lay out another sheet.
Lubricate with oil.

Spread out half of the cream.

Put apples.

Spread out the remaining cream.

Wrap the edges of the dough.

Lubricate with oil.

Lay out the dough sheet.
Lubricate with oil.

Put another 3-4 sheets, greasing them with oil.
Put in an oven preheated to 180 degrees.
Bake for 40-45 minutes.

Cool the pie, cut.
Sprinkle with icing sugar if desired.

Enjoy your meal!

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