If you ever visit Poland during apple season, there’s a good chance you’ll smell szarlotka baking somewhere. It’s one of those cakes that almost everyone grew up eating. You’ll find it at family dinners, holidays, little cafés, and Sunday visits to Grandma.
This traditional Polish apple pie has a buttery shortcrust base, soft cinnamon apples, and a crisp crumbly topping. It isn’t overly sweet, which is one of the reasons I love it so much. Every bite is full of apple flavor instead of just sugar.
I usually bake szarlotka in the fall when apples are at their best, but honestly, we make it all year. It tastes wonderful on its own, dusted with powdered sugar, or served warm with a scoop of vanilla ice cream. If you’ve never made Polish szarlotka before, this recipe will show you just how easy it is.
What Is Szarlotka?
Szarlotka (say “shar-LOT-kah”) is one of the most popular apple desserts in Poland. Even though many people call it Polish apple pie, it looks a little different from the classic American version.
Instead of two pie crusts, szarlotka is made with a buttery shortcrust pastry called kruche ciasto. The apples are cooked with cinnamon until soft, then covered with grated or crumbled dough that turns golden as it bakes.
Almost every Polish family has its own version. Some people add raisins, some use a layer of meringue, and others keep it simple with just apples and a dusting of powdered sugar. No matter how it’s made, it’s a cake that brings back happy memories for many of us.
Szarlotka vs. Jabłecznik
People often use the names szarlotka and jabłecznik to mean the same thing, but they’re not always the same cake.
Traditional szarlotka is made with a buttery shortcrust pastry. It has a crisp base, soft apple filling, and a crumbly top. That’s the version you’ll find in this recipe.
Jabłecznik is usually softer. It can be made with a sponge cake or yeast dough, with apples baked right into the cake instead of between layers of pastry.
The easiest way to remember the difference is this: if the crust is buttery and crumbly, it’s probably szarlotka. If it’s soft like a cake, it’s probably jabłecznik. Both are delicious, but szarlotka is the classic Polish apple pie most people think of first.
Why I Love Homemade Polish Szarlotka
This is one of those cakes that never lasts long in our house. As soon as it comes out of the oven, everyone wants “just one little piece.” Before I know it, half the pan is gone. I always try to save a slice for the next day because, honestly, I think szarlotka tastes even better after it has rested overnight.
I also love that it isn’t too sweet. The tart apples, buttery crust, and little bit of cinnamon work so well together that they don’t need much sugar. It’s the kind of dessert that’s just as good with an afternoon coffee as it is after a big family dinner.
If you’re making szarlotka for the first time, don’t worry. The grated topping is much easier than making a traditional pie crust, and once you’ve tried it, you’ll probably make it this way every time.
Best Apples for Szarlotka
The best szarlotka starts with good apples. In Poland, many people use Antonówka or Szara Reneta because they have a nice tart flavor and stay full of apple taste after cooking.
If you can’t find those, don’t worry. Granny Smith apples are my favorite choice and the ones I use in this recipe. If you want an even better flavor, try mixing two parts Granny Smith with one part Honeycrisp, Braeburn, Pink Lady, or Cortland. The tart apples give the filling its classic Polish taste, while the sweeter apples make it a little softer and more fragrant.
If you like bigger pieces of apple in your pie, chop the apples instead of shredding them. Then cook them for about 10 minutes instead of 20 so they keep more of their shape after baking.
Key Ingredients & Substitutions
Apples: Granny Smith apples are my favorite because they’re nice and tart, which is exactly what you want for traditional szarlotka. You can also use Antonówka, Szara Reneta, Honeycrisp, Braeburn, Cortland, Pink Lady, or Mutsu. If your apples are very sweet, simply use a little less sugar.
Flour: Regular all-purpose flour works perfectly. I like to sift it first because it makes the dough easier to mix and helps avoid little lumps.
Butter: Always use cold butter straight from the fridge. That’s the secret to a crumbly, buttery crust. Unsalted butter is best, but salted butter will also work if that’s what you have.
Sugar: Traditional Polish desserts aren’t very sweet, so don’t be afraid to adjust the sugar to match your apples. If they’re already sweet, you can use a little less.
Cinnamon: Just a little cinnamon gives the apples a warm flavor without taking over. If you enjoy warm spices, you can also add a small pinch of nutmeg or cardamom.
Vanilla: Vanilla extract works well, but vanilla sugar is the traditional Polish choice if you have it.
Egg: One egg brings the dough together and helps make it tender.
Optional add-ins: Some families like adding raisins, dried cranberries, or chopped walnuts to the filling. I usually keep mine simple, but they’re all great if you want to make the recipe your own.
Equipment You’ll Need
You don’t need any special equipment to make szarlotka. Here’s what I use:
- Large mixing bowl: For making the dough.
- Large pan: To cook the apples until they’re soft.
- Box grater: For shredding the apples and grating the top layer of dough.
- Rolling pin: For the bottom crust if you prefer rolling it out. (I sometimes just press it into the pan with my hands.)
- 8×12-inch baking dish or 10-inch round pan: Either works well for this recipe.
- Cooling rack: Helps the pie cool evenly before slicing.
Step-by-Step Instructions for Perfect Szarlotka
Step 1: Cook the apples
Peel, core, and shred the apples. Cook them with the sugar and cinnamon over low heat until they’re soft and most of the liquid has cooked away. Let the filling cool completely before using it.
Step 2: Make the dough
Mix the flour, baking powder, and sugar. Rub in the cold butter until you have coarse crumbs, then add the egg and vanilla. Mix just until the dough comes together. Divide it into two pieces, making one piece slightly bigger for the base.
Step 3: Chill the dough
Place both pieces of dough in the fridge for about 15 minutes. If your kitchen is warm, you can put the smaller piece in the freezer for the last 15 to 20 minutes. It’ll be much easier to grate later.
Step 4: Build the pie
Press or roll the larger piece of dough into your prepared baking pan. Spread the cooled apple filling over the crust, then grate the second piece of dough evenly over the top.
Step 5: Bake
Bake at 350°F (180°C) for about 50 minutes, or until the top is lightly golden.
Step 6: Cool before slicing
It’s tempting to cut into it right away, but try to wait. The filling sets as the pie cools, so you’ll get much cleaner slices. If you can wait until the next day, it’s even better.
My Favorite Trick for the Perfect Crumbly Topping
If there’s one little trick I always recommend, it’s this one.
After dividing the dough, place the smaller piece in the freezer for about 15 to 20 minutes. When it’s nice and firm, grate it over the apples using the large holes of a box grater.
I love doing it this way because there’s no need to roll out a second crust. The little pieces of dough spread out evenly and bake into a crisp, buttery topping that looks beautiful with a dusting of powdered sugar.
Once I started making szarlotka this way, I never went back to rolling the top crust.
Recipe Variations
There are lots of ways to make szarlotka, and almost every Polish family has their favorite version. Here are a few ideas if you’d like to try something different.
Szarlotka z Bezą
This is one of the most popular bakery versions in Poland. Spread a layer of fluffy meringue over the cooled apples before adding the grated dough. It bakes into a soft, marshmallow-like layer that makes the cake feel extra special.
Chunky Apple Filling
If you like bigger pieces of apple, chop the apples instead of shredding them. Cook them for about 10 minutes so they stay in small pieces after baking.
Add a Little Crunch
Mix a handful of chopped walnuts or almonds into the apple filling or sprinkle them over the top before baking.
Add More Warm Spice
A small pinch of cardamom, nutmeg, or allspice goes really well with the apples without changing the classic flavor.
Szarlotka z Bezą (Polish Apple Pie with Meringue)
If you’ve ever been to a Polish bakery, you’ve probably seen szarlotka z bezą. It’s made with a light layer of meringue between the apples and the crumbly topping, and it’s absolutely delicious.
To make it, whisk 3 egg whites until they become foamy. Slowly add ½ cup sugar while mixing until stiff, glossy peaks form.
Spread the meringue over the cooled apple filling, then grate the chilled dough on top and bake as directed in the recipe. The meringue stays soft inside while the top turns crisp and golden.
It’s a lovely version for holidays or whenever you want something a little more special.
Tips for the Best Polish Szarlotka
Make it the day before. This might surprise you, but I actually think szarlotka tastes even better the next day. The filling settles, the flavors come together, and the slices hold their shape beautifully.
Keep the butter cold. This is the most important tip in the whole recipe. Cold butter gives you that crisp, crumbly crust that makes szarlotka so good.
Let the apples cool completely. Warm filling can make the bottom crust soft. I usually cook the apples first so they have plenty of time to cool while I make the dough.
Don’t overwork the dough. Mix it only until it comes together. The less you handle it, the more tender it will be after baking.
Freeze the top piece of dough. Even 15 to 20 minutes makes a big difference. It grates much more easily and gives you a beautiful crumbly topping.
Want bigger apple pieces? Chop the apples instead of shredding them and cook them for about 10 minutes. They’ll keep more texture after baking.
Taste your apples first. Some apples are much sweeter than others. If yours are already sweet, you can use a little less sugar and let the apple flavor shine.
Should You Serve Szarlotka Warm or Cold?
The answer is both!
If you order szarlotka in a café in Poland, there’s a good chance it’ll be served warm with a scoop of vanilla ice cream. The warm apples and cold ice cream are such a good match.
At home, though, we often eat it cold with a little powdered sugar on top. After a night in the fridge, the filling sets beautifully, and the flavors come together even more.
That’s why I often bake szarlotka a day before I plan to serve it. It saves me time, and I honestly think it tastes even better the next day.
Serving Suggestions
There really isn’t a wrong way to serve szarlotka. If it’s still a little warm from the oven, my favorite way is with a scoop of vanilla ice cream. The cold ice cream melts into the warm apples, and it’s hard to beat.
If you’re serving it the next day, keep it simple with a dusting of powdered sugar and a cup of coffee or tea. That’s how we enjoy it most often at home.
If you love Polish desserts, this szarlotka also goes well with other family favorites like Polish Racuchy (Apple Pancakes), Polish Sweet Buns with Apples, Traditional Polish Plum Cake, or a slice of creamy Polish Cheesecake (Sernik) for a special holiday dessert table.
Make Ahead and Storage
One of the best things about szarlotka is that it keeps really well. In fact, I think it tastes even better the next day.
At room temperature: If your kitchen isn’t too warm, you can cover the cake and leave it out for up to one day.
In the fridge: Store leftovers in an airtight container or cover the baking pan well. They’ll stay fresh for up to 5 days.
In the freezer: Szarlotka freezes very well. Wrap individual slices or the whole cake tightly in plastic wrap, then place it in a freezer bag or airtight container. Freeze for up to 3 months.
To reheat: Warm a slice in a 350°F (180°C) oven for about 10 minutes or in the air fryer for 4 to 5 minutes. If you don’t mind a softer crust, you can also use the microwave.
Troubleshooting
My filling is too watery. The apples probably needed a little more time to cook. Make sure most of the liquid has cooked away before you let them cool. If your apples are extra juicy, sprinkle a tablespoon of breadcrumbs or semolina over the bottom crust before adding the filling.
My dough is too crumbly. Add one extra egg yolk or a teaspoon of cold water until the dough comes together.
My bottom crust is soft. This usually happens if the apples were still warm or too wet when they went into the pan. Let the filling cool completely before assembling the pie.
My pie is too sweet. Next time, use a little less sugar or choose tart apples like Granny Smith. Traditional Polish szarlotka is meant to let the apple flavor shine.
FAQ
Is szarlotka the same as American apple pie?
Not quite. Both are made with apples, but traditional szarlotka has a buttery shortcrust pastry and a grated or crumbly topping instead of a double pie crust. It’s also usually less sweet than American apple pie.
Can I make szarlotka ahead of time?
Yes! I actually recommend it. The flavors come together overnight, and the slices hold their shape much better the next day.
What’s the best way to reheat szarlotka?
Warm it in a 350°F (180°C) oven for about 10 minutes or in an air fryer for 4 to 5 minutes. You can also use the microwave if you’re in a hurry.
Is szarlotka a pie or a cake?
It’s a little bit of both. It has a buttery shortcrust pastry like a pie, but in Poland we usually call it a cake. Whatever you call it, it’s one of the country’s most loved apple desserts.
Why is my szarlotka watery?
The apples probably weren’t cooked long enough, or they were still warm when you assembled the pie. Let the filling cool completely before baking, and if your apples are very juicy, sprinkle a tablespoon of breadcrumbs or semolina over the bottom crust.
What’s the difference between szarlotka and jabłecznik?
Szarlotka is made with a buttery shortcrust pastry, while jabłecznik is usually made with a soft sponge cake or yeast dough. Both use apples, but the texture is very different.
How do you pronounce szarlotka?
It’s pronounced “shar-LOT-kah.” Once you’ve said it a few times, it’s easier than it looks!
Ready to bake? Scroll down for the full printable recipe with exact measurements and step-by-step instructions.
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Traditional Szarlotka Recipe (Polish Apple Pie)
- Total Time: 1 hour 45 minutes
- Yield: 14 servings 1x
Description
This traditional szarlotka recipe is a classic Polish apple pie with a buttery shortcrust, soft cinnamon apples, and a crisp crumbly topping. It’s simple to make, not too sweet, and perfect for sharing with family and friends.
Ingredients
For the Apple Filling:
- 3 1/2 pounds Granny Smith Apples (cored, peeled and shredded)
- 5 tablespoons White granulated sugar
- 1/2 teaspoon Cinnamon
For the Crust and Crumble
- 2 1/2 cups All-purpose flour (sifted)
- 1 cup Cold butter (cut into cubes)
- 1 1/2 teaspoons Baking powder
- 1/2 cup White granulated sugar
- 1 teaspoon Vanilla extract (or traditionally use vanilla sugar)
- 1 medium Egg
Optional toppings
- Powdered sugar
- Vanilla ice cream
- Whipped cream
Instructions
1. Cook the Apple Filling
Peel, core, and shred the apples. Place them in a large pan with the sugar and cinnamon, then cook over low heat for about 20 minutes. Stir every few minutes until the apples are soft and most of the liquid has cooked away. Set the filling aside and let it cool completely before assembling the pie.
2. Make the Dough
In a large mixing bowl, whisk together the flour, baking powder, and sugar. Add the cold butter and rub it into the flour with your fingertips or a pastry cutter until the mixture looks like coarse crumbs. Add the egg and vanilla, then gently mix until a dough forms. Stop mixing as soon as the dough comes together so it stays tender and crumbly after baking.
3. Chill the Dough
Divide the dough into two pieces, making one slightly larger than the other. Refrigerate both pieces for about 15 minutes. If your kitchen is warm, place the smaller piece in the freezer for the last 15 to 20 minutes. It will be much easier to grate over the apples later.
4. Prepare the Baking Pan
Preheat your oven to 350°F (180°C) and lightly grease an 8×12-inch baking dish or a 10-inch round pan. Roll out or simply press the larger piece of dough evenly into the bottom of the pan and slightly up the sides.
5. Assemble the Szarlotka
Spread the cooled apple filling evenly over the crust. Then grate the chilled piece of dough over the apples using the large holes of a box grater. Cover the filling as evenly as you can, but don’t worry if a few spots show through—the topping will spread slightly as it bakes.
6. Bake
Bake for about 50 minutes, or until the topping is lightly golden and the edges are nicely browned. Your kitchen should smell like warm apples, butter, and cinnamon.
7. Cool Before Slicing
Let the szarlotka cool before cutting into it. This gives the filling time to set and makes the slices much neater. If you can, make it a day ahead—it tastes even better the next day.
8. Serve and Enjoy
Serve your szarlotka slightly warm with a scoop of vanilla ice cream or enjoy it at room temperature with a dusting of powdered sugar. Both are traditional, and honestly, you can’t go wrong with either.
Notes
Keep the butter always cold. Be careful not to melt it with your hands or the mixer, because then the crumble won’t have perfect texture.
You can make your own vanilla sugar, mixing fresh vanilla (scraping out the seeds) with white granulated sugar. We recommend leaving it room temperature for at least few days, so the vanilla flavor will be more intense.
Because traditionally polish desserts and cakes aren’t very sweet we recommend adding sugar to your liking.
Instead of crumble topping, you can also roll out the dough and place it on top of the apple pie. Just be sure to make a few cuts on the top, so the air will be able to escape.
Traditional way of serving (and our favorite way to eat szarlotka) is to serve it hot with a dollop of vanilla ice cream, and whipped cream. Also we recommend sprinkling it with powdered sugar.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 162
Nutrition Information
Per 1 Serving:
Calories: 162, Carbs: 39g, Fat: 13g, Protein: 3
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Delicious!
Made this tonight and it was a hit! Delicious almost cookie like crust. Thanks for the great recipe.
Hello Tara! I am so happy that You liked the Szarlotka! Smacznego!
This recipe was a hit! My husband loves apple desserts and was requesting that I make it again ASAP. I changed a few things, such as doubling the cinnamon and adding a little lemon juice to the apple mixture as well as a bit more sugar. I didn’t chill the dough for the bottom, just pressed the crumbs in with my hands. I did chill the toppingandèd just broke it up on top of the apples. I also cooked the apples almost completely and baked the dessert on convection setting at 350 for only 25 minutes. The topping and crust were nice and crispy, and it reheated nicely in our air fryer in about 5 minutes. Thanks and I’ll be following you now!
Thank you so much—I’m thrilled it was a hit! Your tweaks sound amazing—love the extra cinnamon and lemon juice for brightness. And great tip about reheating in the air fryer! So happy to have you following along!
As a Pole, living in Poland I wanted to try this recipe to see if I can recommend it to foreign friends. I can attest it’s authentic and delicious. Remember to use tart apples and go easy on sugar in the apple filling (I have added only 2tbsp and added some lemon juice). Sweetness will come from the crust and the optional toppings (ice cream/whipped cream/powdered sugar).
This was a WONDERFUL addition to our Thanksgiving meal this year! I will be making it (at least) annually from now on. Because the majority of our family is plant-based I was able to swap the butter for margarine and the egg for an egg substitute. (I know, I know! The Polish Grandmas I grew up with are wagging their fingers at me right now lol!) Thank you for such a delicious addition to honor our family’s Polish heritage. 🙂
I have been craving having szarlotka similar to the ones I had in Poland. I tried this recipe and it was terrific. I doubled the cinnamon, simply pressed in the crust (did not roll out) and I only cooled the apple filling for 10 minutes or so. Otherwise I followed exactly. My American son really loved it! I love introducing him to polish flavors.
Thank you so much for sharing this! 😊 I’m thrilled that the szarlotka reminded you of the ones you enjoyed in Poland. Doubling the cinnamon sounds delicious, and pressing the crust into the pan is a great time-saving shortcut. I’m especially happy to hear your son loved it too—what a wonderful way to share Polish flavors and traditions with him. Thank you for giving the recipe a try! 💛
Thank you for the recipe and easy to follow instructions. The szarlotka looked great but I was hesitant about making it assured that mine wouldn’t turn out that way. I took the chance and I can tell you that it was an absolute hit with the family. I asked if I should make it again and it was a resounding ‘absolutely’. I will be baking it for family and friends. Thank you again
This makes me so happy to read 😊
I’m so glad you gave it a try—and even happier that it turned out to be such a hit with your family! That “absolutely” is the best kind of feedback you can get.
Thank you so much for trusting the recipe and sharing this—it truly means a lot 💛
Can I use can apples (or other can fruit). Thanks.
Yes You can! Just make sure they are not too watery!