We continue our apple recipe series with a super traditional recipe for Apple Phyllo Rolls or Pita sa Jabukama. It’s always confusing translating “pita” to “pie” because there is such a big difference between a traditional American-style pie and the Balkan version which leads to confusion. So as you’ve probably noticed by now, I’ve been getting creative with my title translations opting to call things “squares” or “rolls”. Nevertheless, the deliciousness that are these dishes remain unchanged and I’m so excited to be sharing yet another traditional Balkan recipe with you.

This sweet and seasonal dish is the perfect way to use up all those apples you may have picked at the orchard this fall. It’s perfect for year-round consumption too, when you need to use up those apples that keep getting pushed around the fruit bowl. With a little bit of sugar and spice, plain old apples turn into a caramelized, sticky, and sweet dessert that will disappear in a flash. Oh and this recipe is vegan, so it’s very traditional to enjoy during Lenten holidays if you observe or even to serve to loved ones who are vegan.

An important note I want to make about this recipe is using the right number of phyllo dough sheets per roll. Depending on where you buy your kore (or phyllo sheets), you may have access to both thicker and thinner sheets. My preferred brand for kore in the USA is this one here that I purchase at my local supermarket, but I realize they may not be available everywhere. These are on the thicker side, so if a recipe calls for 3 sheets per roll, I always use 2. If you only have access to Baklava-style phyllo sheets (ultra thin), use 3 or even 4 if they are fall-apart thin.

This recipe is very similar to my Dulecnjak/Bundevaca recipe, made with pumpkin puree and worth checking out. The only difference is these apples are grated whereas the pumpkin filling is not, and the pumpkin version is also not vegan.

I hope you give this recipe a try soon, especially while we’re in peak apple season!

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Pita sa Jabukama/Vegan Balkan Apple Phyllo Rolls

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan

Servings

servings

Prep time

minutes

Cooking time

minutes

The traditional Pita sa Jabukama, a tried and true classic!

Ingredients

1 package (500 g) phyllo dough sheets, thawed (see my preferred one above)
6-7 medium (4-5 large) apples, both sweet and tart
2/3 cup (200 ml) sparkling water
1/3 cup (80 ml) oil + additional oil for greasing
1/2 cup (113 g) sugar
2 tablespoons vanilla sugar (2 kesice)
1/4 cup (30 g) cream of wheat (griz)
Cinnamon, to taste
Powdered sugar, for dusting on top

Directions

Preheat oven to 375F (200 C) and prepare your baking dish by brushing a generous amount of oil on the bottom and sides. I use about 2 tablespoons. Set aside.
Peel the apples and then using a box grater grate them into a large mixing bowl. To the apples add the vanilla sugar, griz (cream of wheat), and cinnamon. Mix everything together and set aside.
Unroll your phyllo dough sheets onto a flat surface and turn so the long side is facing you and the short sides are on each side. Essentially make sure you have a rectangle in front of you 🙂
In a bowl or measuring cup mix together the oil and water.
Lay one phyllo sheet down and drizzle with about 1 tablespoon of the oil and water mixture, just enough to moisten the entire sheet. Stir well before brushing.

Next, sprinkle 1 tablespoon of sugar all over the phyllo sheet and lay another sheet on top. Brush the second sheet with water and oil, sprinkle another tablespoon of sugar, and then spread/sprinkle the grated apples evenly across the top. I use my hands for this part to break up any clumps of apples.

Tip: Count your phyllo sheets before starting to determine how many rolls you’ll have. Then divide the apple mixture into that many portions so each roll has an even amount of apple filling.
Fold each side 1/3 of the way towards the center (or more depending on the length of your baking pan) and then begin rolling the phyllo dough away from you into a log. Transfer the log into the baking dish.

Repeat with the remaining ingredients.
Once all of your phyllo logs are assembled into the baking dish, brush the remaining water and oil all over the phyllo logs generously. Allow to sit for a few minutes to absorb some of the water.
Bake at 350F/200 C until golden brown. Remove from the oven, cover the dish with paper towels, and then with aluminum foil. Let cool to room temperature.
Dust with powdered sugar before serving.