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Juicy Greek apple pie with phyllo sheet
🖨️ Print Recipe
Desserts
Servings
10–12
Preperation
25 minutes
Cooking
45 minutes
Waiting
1 hour
Υλικά
450 g
phyllo pastry
200 g
brown sugar
4
eggs
1 tsp
vanilla extract
200 ml
vegetable oil
300 g
strained Greek yogurt
1 tsp
ground cinnamon
1 tsp
baking powder
A pinch of salt
4
large apples (e.g. Pink Lady), grated
For the syrup:
100 g
fresh apple juice (from the grated apples)
350 g
water
450 g
sugar
1
cinnamon stick
1 tbsp
lemon juice
Execution
Dry the phyllo: Cut phyllo sheets into thin strips and spread on a baking tray. Bake at 150°C (300°F) for 20 minutes until crisp, stirring every 5 minutes.
Prepare the apples: Grate the apples and squeeze them well, saving both the juice (for the syrup) and the pulp (for the batter).
Make the batter: Beat the eggs with brown sugar until fluffy. Add oil, vanilla, yogurt, baking powder, and cinnamon. Mix in the apple pulp.
Add the baked phyllo strips and fold gently with a spatula to combine.
Pour the mixture into a greased 28 cm round baking pan. Bake at 175°C (350°F) for 35 minutes, until golden and set.
Prepare the syrup: In a pot, combine the apple juice, water, sugar, cinnamon stick, and lemon juice. Bring to a boil, then simmer for 5 minutes.
Pour cold syrup slowly over the hot pie, let it absorb fully, and rest for 1 hour.
Serve plain or with vanilla ice cream for extra indulgence.
See more recipes:
Breakfast
Apple pie chia pudding
Desserts
Apple crumble for 2 people with leftover apples from the fridge
Budget Recipes
My favorite apple cake
Budget Recipes
Yogurt panna cotta with honey
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