Balkan Apple Pie (Jabukovača)
Balkan apple pie, or jabukovača, is a homemade, syrup-soaked apple pastry made with rolled phyllo sheets filled with cinnamon-spiced apples and walnuts. The result is a delicate, delicious dessert that's perfect with a cup of coffee, a scoop of ice cream, or simply on its own. Shall we?
Jump to:
Background
Jabukovača, derived from the word jabuka (apple), is a term associated with apple-filled pastries in the Balkans. These pastries are sometimes also called pita od jabuka, or apple pie.
Balkan apple pies come in many forms. (You may remember our mama’s crumble apple pie.) Depending on the recipe and regional traditions, they can be prepared in several different ways.
Today, we’re making jabukovača with rolled phyllo sheets and syrup, rather than the Western-style apple pie baked in a pastry crust. Grated apples, cinnamon, and walnuts are rolled in layers of phyllo, then generously soaked in a satisfying lemony simple syrup.
The preparation is similar to our plum pie (šljivopita). However, this one is even easier to make—and dare we say, tastier?
Why You'll Love This Recipe
🍎 Flavorful Filling. Freshly grated apples, cinnamon, and walnuts create a fragrant filling with distinctly fall notes.
🥮 Store-Bought Phyllo. No need to make dough from scratch! Store-bought rectangular phyllo sheets make this traditional-style dessert that much easier to prepare.
🍯 Syrup-Soaked Goodness. The lemony simple syrup is everything! It gives jabukovača its signature sweetness and makes every bite wonderfully juicy.
Ingredients
Here's all you need for jabukovača:
Phyllo dough. Look for rectangular sheets (usually 1 box, or 450-500g). You’ll need 12 sheets. Substitute with homemade dough. (If you have the time and know how to, homemade sheets are perfect.)
Apples. Look for the slightly sour kind like Idared, Granny Smith, etc. If in a pinch, substitute with any other type of fresh apples.
Ground Cinnamon.
Walnuts. Finely chopped.
(Optional) Raisins.
Sugar. Granulated sugar. Avoid substitutes.
Lemon.
Butter.
Instructions for Jabukovača Apple Pie
Step by step way to prepare the Balkan apple pie.
Step 1. Make the simple syrup (agda) and cool.
Step 2. (Parallel to Step 1.) Prepare the apple filling.
Step 3. Melt the Butter.
Step 4. Grease the baking baking pan.
Step 5. Layer and paint the phyllo sheets.
Step 6. Add the apple filling and roll and cut.
Step 7. Arrange the rolls in pan.
Step 8. Brush with butter and bake.
Step 9. Pour the cool syrup over the hot pie. Let rest.
Handling
Here's how to keep and serve Balkan pita od jabuka (apple pie):
Serving. Jabukovača can be served on its own or with a scoop of vanilla ice cream. (Pour a tablespoon or two of simple syrup left in the pan over it.) It's also lovely alongside a cup of coffee, perfect as a nice dessert for family gatherings or an afternoon treat.
Storing. Store leftover jabukovača in an airtight container in the refrigerator for 3–4 days. (Although you may eat it in one sitting. :))
Reheating. If you like your apple pie warm, you can gently reheat individual pieces before serving. Keep in mind that the syrup-soaked phyllo will be softer than freshly baked pastry.
Pair Jabukovača With
Here are a few beverages we love to serve with Balkan apple pie (pita od jabuka):
Recipe FAQs
Jabukovača is the Balkan apple pie. The name comes from jabuka, meaning apple. It also goes by pita od jabuka.
Recipes vary. Most versions use syrup while others are prepared differently.
No.
American apple pie is typically made with a pastry crust and sliced apples. Most versions of Balkan apple pie are more like a savory pastry.
The method involves thin phyllo sheets rolled around a filling made with grated apples, walnuts, raisins, et al. After baking, these pies are often topped with simple syrup.
Pouring the cooled syrup over the freshly baked pie allows it to soak better into the pastry as the dessert rests.
Expert Tips
Grate Coarsley.
Coarse grating gives the apple filling texture and keeps it evenly spread across the phyllo.
Bake Carefully.
You know your oven so watch it carefully! The initial baking temp is high. If your oven runs high, start lower. The point is to get that great initial blush, and then lower the temp and bake until the end.
Rest.
Give the pie time to rest. This will allow it to absorb the syrup well.
Thoughts?
If you made a Jabukovača or pita od jabuka (Balkan apple pie) and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Jabukovača: Balkan Apple Pie
Equipment
- A pan measuring approximately 15×10 inches (38×25cm) is best.
Ingredients
- 2 lemon slices seeds removed
- 3 cups granulated sugar
- 2.5 cups water
- 5.3 ounces butter
- 2.6 pounds apples about 6–8 large apples
- 1 teaspoon ground cinnamon
- 2 ounces walnuts chopped or minced
- 17 ounces phyllo dough about 12 rectangular sheets
- (optional) 2 teaspoons raisins
Instructions
- Make the simple syrup. Add the sugar, water, and lemon slices to a saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and let cool completely.
- Prepare the filling. Peel, wash, and coarsely grate the apples into a large bowl. Remove any seeds. Squeeze grated apples out to remove any extra liquid (you can discard this, or drink it - it's real apple juice). Add the cinnamon, walnuts, and optional raisins, then mix well.
- Prepare the phyllo. Unwrap the phyllo sheets and melt the butter. Grease your pan with butter generously. Preheat the oven to 480°F (250°C) as you begin assembling the rolls. (If your oven runs hot, lower a little bit.)
- Layer the sheets. Place one phyllo sheet on your work surface with the shorter end toward yourself, then brush with melted butter. Place a second sheet directly on top and brush with butter also.
- Fill and roll. Spread one-sixth of the apple filling in a horizontal strip across the bottom of the buttered phyllo sheets, spreading it all the way from one side to the other. Roll the phyllo up gently, keeping it snug but not so tight that the phyllo tears.
- Cut and arrange. Cut the roll into three equal pieces and arrange them in the prepared pan. Repeat with the remaining phyllo sheets and filling. (You can use a ruler if you need to.)
- Bake. Brush the tops with the remaining melted butter. Bake at 480°F (250°C) for about 15 minutes, until the phyllo is nicely golden. (Very important!) Reduce the temperature to 390°F (200°C) and bake for another 15–20 minutes, until the pie is cooked through and evenly browned.Keep an eye on your oven, as baking times may vary. If your oven runs hot, lower the initial temperature or cover the pie loosely with foil once the top has browned. The phyllo should develop a lovely golden color, but don't let it burn.
- Add the syrup. Remove the pie from the oven and immediately pour the cooled syrup evenly over the hot pastry. Let rest until the syrup has been absorbed and the pie has cooled. (At least 20 minutes.)
- Serving. Jabukovača can be served on its own or with a scoop of vanilla ice cream, or alongside coffee. (Pour a tablespoon or two of simple syrup left in the pan over it.) It's great served warm. Storing. Store leftover jabukovača in an airtight container in the refrigerator for 3–4 days.Reheating. Reheat gently before serving. The syrup-soaked phyllo will be softer than freshly baked pastry.
Notes
Nutrition
More Spectacular Desserts
If you enjoy traditional Balkan desserts, try these recipes next:
