Sift the flour into a large bowl to aerate it and remove impurities for a fluffy dough.
Make a well in the center and place the fresh yeast inside. Sprinkle in 1 teaspoon granulated sugar to activate the yeast.
Pour 250 ml of lukewarm mineral water (not hot) over the yeast, stir gently, and let sit 10–15 minutes until bubbles form.
Once activated, add the vanilla sugar, salt, and softened Unirea Original margarine. Mix gently until margarine is fully incorporated.
Gradually add the sifted flour, stirring to avoid lumps. When the dough becomes too stiff for a spoon, turn it out onto a floured surface.
Knead by hand for 10–15 minutes until smooth, elastic, and easy to shape. If too sticky, add a little more flour, but avoid over-drying.
Place the dough in a clean bowl, cover with a damp towel, and let it rise for 30–40 minutes until doubled in volume.
2. Filling Preparation:
Meanwhile, wash, core, and grate the apples.
Transfer to a sieve and gently squeeze out excess juice to prevent a soggy filling.
Place the drained apples in a large bowl, add the cinnamon, and mix thoroughly. For extra sweetness, adjust with a little sugar to taste.
3. Assembling the Pie:
After the dough has risen, divide it into two equal parts.
Roll out the first portion on a lightly floured surface into a thin sheet.
Brush the entire surface evenly with Unirea Margarine for Creams.
Spoon the apple–cinnamon filling onto the dough, leaving a small border to seal.
Roll up tightly into a log, pinching the edges to seal.
Repeat with the second portion of dough and filling.
4. Preparing for Baking:
Arrange the filled logs in a large baking tray greased with Unirea Original margarine—either spiraled or side by side.
Cover with a clean towel and let rise another 15–20 minutes.
Before baking, brush each log with Unirea Margarine for a golden, crispy crust. Optionally, sprinkle granulated sugar on top for extra sweetness and crunch.
5. Baking:
Preheat the oven to 180 °C.
Bake for 35–40 minutes, or until the pie is evenly golden and crisp.
Allow to cool completely in the tray to firm up before slicing.
6. Finishing Touches:
Once cooled, slice into desired portions.
For an extra touch, dust each slice with vanilla sugar.
Baking Tip: Letting the dough rise in the tray before baking yields a fluffier pie. For a glossier finish, brush the top with a syrup of beaten egg and honey before baking—this creates a delicious glaze.
This apple and cinnamon pie is perfect for any occasion, filling your home with an irresistible aroma. With its light dough and sweet apple filling, it’s the ideal dessert for lovers of traditional flavors. Enjoy!
Butter Substitute Option: You can replace Unirea margarine with butter for a richer flavor and more tender texture. Use an equal amount of butter (90 g for the dough and 90 g for brushing) to maintain the proportions. Butter will give the pie a more natural taste.
