Polish Apple Cake Szarlotka (Gluten-Free)

No ratings yet

This gluten-free Polish apple cake recipe brings all the buttery crust and juicy apple filling of traditional szarlotka: perfect for apple season, cozy weekends, fall breakfast and anyone avoiding wheat and gluten.

Prep Time20

Cook Time45

Freezing time1

Total Time2 5

Course: Dessert

Cuisine: Eastern European, Polish

Keyword: Polish Apple Cake Szarlotka (Gluten-Free)

Servings:

Calories: 476kcal

Equipment

Ingredients

For the dough

3 cup Gluten-free flour with xanthan gum
12 oz Butter unsalted, softened and cubed
3/4 cup Erythritol or coconut sugar
1/2 tsp Salt
1 tbsp Vanilla extract

For the apple filling

6 Granny apples pelled and shredded
2 tbsp Cinnamon
1/4 cup Erythritol or coconut sugar

Instructions

Shortbread cookie dough:
1. Set the rack to the middle position and pre-heat the oven to 350ºF (180ºC) and line a 9-inch (23cm) square baking tin with parchment/baking paper. (Leave some parchment paper overhang - it is easier to remove it later)I
2. In a large bowl, add the softened butter, erythritol (or coconut sugar), and vanilla and mix it with a wooden spoon or rubber spatula until combined. (Make sure you do not mix it hard because too much air will make the bottom crust crumble and break.)
3. Add gluten-free flour blend, xanthan gum, and salt. (Make sure you do not overwork the dough because too much air will make the bottom crust crumble and break)Mix it all until the dough starts clumping together, then give it a thorough knead to bring it together into a smooth ball with no patches of dry flour. The dough might crack in places, but it should hold together well without being too crumbly.
4. Divide the dough in half and wrap one half in plastic wrap and put it in teh freezer for 45 minutes.
Apple Pie Filling
1. Peel the apples and shred them.
2. Transfer the apples to a large mixing bowl and add cinnamon, salt, vanilla, and erythritol.
3. Let it sit for 20 minutes until the apples release their juices.
Assembling and baking Polish apple cake:
1. Press a little more than half of the shortbread dough into a parchment-lined 9-inch (23cm) square baking dish. Use a small offset spatula or the back of a spoon to smooth it into an even layer, aim for a thickness of about ¼ inch (7mm) across the bottom.
2. Next, gently squeeze the apples with your hands (make sure that there is some juice left, but you do not want to add all the juice from the apples) and spread it on the dough in a uniform layer.
3. Take the remaining dough out of the freezer, shred or grate it, and sprinkle it across the top. Try to distribute it as evenly as possible, though it’s perfectly fine if a few apple slices peek through.
4. Bake at 350°F (180°C) for 40 to 45 minutes, or until the top is golden and lightly crisped.
5. Once baked, let the bars cool completely at room temperature before lifting them out of the pan using the parchment overhang and slicing into individual portions.
Tip: Patience pays off here. If you try to cut them while they’re still warm, the bars will be soft and fragile, making them more likely to crumble. Waiting until they’ve cooled ensures cleaner slices and neater servings.

Nutrition