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Hungarian apple traybake: tender pastry and spiced apple filling
🛒 Ingredients
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300 g plain flour
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1 tsp baking powder
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60 g sugar for the pastry
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40–60 g sugar for the apple filling, depending on the apples
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1 pinch of salt
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200 g sour cream
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100 g margarine or butter, cold to room temperature
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750 g apples, preferably firm and slightly tart
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1 tbsp lemon juice
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50 g raisins
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50 g ground hazelnuts
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1 tsp ground cinnamon
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1 egg, for brushing
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breadcrumbs, for dusting the baking tray
This recipe is also available in German.
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📌 Overview
Hungarian apple traybake is a covered apple cake made with tender sour cream pastry, a juicy grated apple filling, cinnamon, raisins and ground hazelnuts. It is especially suited to autumn coffee time because the filling stays fruity while the pastry bakes into a soft, slightly crisp top and base. The key steps are squeezing the grated apples well, rolling the pastry thinly and pricking the top layer so steam can escape.
This recipe is useful if you want a Hungarian apple traybake that stays moist without becoming soggy and cuts neatly into squares. Sour cream makes the pastry supple and lightly tangy, while ground hazelnuts help absorb moisture in the filling and add nutty depth. The cake tastes especially good fresh and slightly warm, but it can also be baked ahead and served the next day.
You may also find it useful to look at recipes Classic English Apple Pie Recipe for Traditional Autumn Baking, Apple and Hazelnut Cake with Soured Cream Topping, and Apple and Plum Cake with Almond Crust, in addition to this one.
👨🍳 How to make Hungarian apple traybake
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Heat the oven to 190°C conventional heat and grease a half-size baking tray or baking frame well. Dust it lightly with breadcrumbs so the base does not stick and excess moisture is absorbed.
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In a large bowl, mix the flour with the baking powder, 60 g sugar and a pinch of salt. This helps distribute the raising agent and sweetness evenly through the pastry.
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Add the sour cream and margarine or butter, then bring everything together first with the dough hooks of an electric hand mixer. Turn the dough out onto a lightly floured surface and knead only briefly by hand until smooth and workable. Over-kneading can make the pastry tougher.
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Divide the dough into two equal portions. Flatten both pieces slightly so they are easier to roll. If the dough feels very soft, chill it for 15 to 20 minutes.
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Roll out one half thinly and evenly, then lay it on the prepared tray without forming a high edge. Press it down gently so there are no trapped air pockets underneath.
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Peel, core and coarsely grate the apples. Toss the grated apples with lemon juice to keep them fresh and slow browning.
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Tip the grated apples into a clean tea towel and squeeze out the excess juice. The filling should remain moist but should not drip, otherwise the lower pastry layer may become soggy.
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Mix the squeezed apples with 40–60 g sugar, cinnamon, raisins and ground hazelnuts. Spread the filling evenly over the pastry base and press it down lightly so it is compact but not dense.
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Roll out the second half of the dough thinly and place it over the apple filling as a lid. Press the edges lightly and prick the top several times with a fork so steam can escape during baking.
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Beat the egg and brush it thinly over the top layer. This gives the Hungarian apple traybake a glossy, golden finish.
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Bake on the lowest shelf for 55 to 60 minutes, until the top is golden brown and the pastry is cooked through. If the top browns too quickly, cover it loosely with baking paper.
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Leave the cake to cool for at least 20 to 30 minutes so the filling can set. Then cut into pieces roughly 5 to 6 cm wide. It is especially good served fresh and still slightly warm.
🧠 Why It Works
This recipe works because the moisture in the apples is controlled. Grated apples release a lot of juice during baking; squeezing them well, adding ground hazelnuts and dusting the tray with breadcrumbs helps keep the cake moist without making the base soggy. Lemon juice slows browning and gives the sweet spiced filling a fresher flavour.
Sour cream makes the pastry more supple and gives it a gentle tang compared with a plain shortcrust. Cinnamon, raisins and hazelnuts reinforce the autumn character and pair especially well with tart apples such as Boskoop, Braeburn or Cox-style varieties. Pricking the top pastry layer is important because it lets steam escape and helps the upper crust bake evenly. The result is a covered apple traybake with tender pastry, juicy filling and neat slices.
🛠️ Troubleshooting
Why is my Hungarian apple traybake soggy?
The grated apples probably contained too much liquid. Squeeze them well in a clean tea towel and use ground hazelnuts plus breadcrumbs on the tray to help absorb excess juice.
Why is the pastry too sticky to roll?
Chill the dough for 15 to 20 minutes and use only a small amount of extra flour. Too much flour can make the pastry dry and firm after baking.
Why does the top pastry crack during baking?
The pastry may have been rolled too thinly or the steam could not escape. Prick the top several times with a fork and roll the lid evenly.
Why is the top not turning golden?
The pastry needs a thin layer of beaten egg. If it is still pale after the suggested baking time, bake for a few more minutes while watching the colour closely.
Why is the bottom pastry underbaked?
Bake the traybake on the lowest shelf and avoid rolling the bottom layer too thickly. The apple filling should be moist but not wet.
What can I do if the filling tastes too dry?
The apples may have been squeezed too hard or were not very juicy. Next time, leave a little moisture in the apples or add 1 to 2 tablespoons of apple juice or lemon juice to the filling.
Can I prepare this apple traybake ahead?
Yes, it can be baked the day before. Keep it covered at room temperature and warm it briefly at low temperature before serving if you prefer it slightly warm.
How do I cut the traybake into neat pieces?
Let it cool for at least 20 to 30 minutes after baking. The filling firms as it cools, making it easier to cut clean squares.
💡 Tips and Variations
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For a richer pastry, replace the margarine with butter. Butter gives the pastry a rounder flavour and pairs especially well with apples, cinnamon and hazelnuts.
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Firm, tart apples such as Boskoop, Braeburn, Cox or Granny Smith work best because they keep some freshness and do not make the cake overly sweet.
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If you do not like raisins, replace them with dried cranberries, finely chopped apricots or extra chopped nuts.
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For more texture, add 30 to 40 g chopped almonds, walnuts or hazelnuts to the apple filling.
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A small squeeze of lemon juice in the apple filling makes the cake taste fresher and prevents the filling from becoming heavy or overly sweet.
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For a vegan version, replace sour cream with plant-based yoghurt or vegan sour cream, use vegan butter or margarine and brush the top with plant milk instead of egg.
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For a gluten-free version, use a gluten-free cake flour blend. Make sure the baking powder is gluten-free and replace the breadcrumbs with gluten-free crumbs or ground nuts.
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If baking for guests, trim the edges once the cake has cooled. This gives cleaner squares and makes the traybake easier to serve at coffee time.
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The secret to this cake is balance: thin tender pastry, well-squeezed but not dry apples and enough cooling time before slicing.
📦 Storage
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Hungarian apple traybake keeps well, covered, at room temperature for about 2 days. Store it in a cool, dry place so the pastry does not soften too much.
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For longer storage, wrap the cake well and keep it in the fridge for up to 4 days. Bring it back to room temperature before serving or warm it briefly in a 120–140°C oven. Freezing is possible, ideally in individual portions and well wrapped.
🍷 Pairing
Hungarian apple traybake pairs well with a Mosel Riesling Kabinett because its acidity balances the sweet apple filling. Franconian Silvaner is a subtler option that works well with the hazelnuts and cinnamon. A Vouvray made from Chenin Blanc is a good international pairing if you want gentle acidity and apple-like fruit. Alcohol-free options include black tea, coffee, apple spritzer or a mild cinnamon-spiced tea.
❓ F.A.Q.
What apples are best for Hungarian apple traybake?
Firm, slightly tart apples such as Boskoop, Braeburn, Cox, Elstar or Granny Smith work well. They bring freshness, keep some structure and balance the sweetness of the pastry, raisins and sugar.
Why do I need to squeeze the grated apples?
Grated apples release a lot of juice. If you do not squeeze out the excess liquid, the filling may become too wet and the bottom pastry can turn soggy.
Can I bake Hungarian apple traybake the day before?
Yes, this cake is good for making ahead. The filling often tastes even more aromatic the next day. Store it covered at room temperature or in the fridge.
Can I make this apple traybake without raisins?
Yes, you can omit the raisins or replace them with dried cranberries, chopped apricots, dates or extra nuts.
How do I keep the pastry tender rather than tough?
Knead the dough only until it comes together and avoid adding too much extra flour. A short chill makes it easier to roll without overworking it.
Can I make Hungarian apple traybake vegan?
Yes, replace sour cream with plant-based yoghurt or vegan sour cream, use vegan butter or margarine and brush the top with plant milk instead of beaten egg.
Can I make this apple traybake gluten-free?
Yes, use a gluten-free cake flour blend, gluten-free baking powder and gluten-free breadcrumbs or ground nuts for the tray.
How long does Hungarian apple traybake keep?
It keeps covered at room temperature for about 2 days. In the fridge, it keeps for up to 4 days, but it should come back to room temperature before serving.
Can I freeze Hungarian apple traybake?
Yes, freeze it in individual pieces and wrap them well. Thaw slowly and refresh briefly in the oven before serving.
Why is the top pastry pricked with a fork?
The holes let steam escape from the apple filling. This helps the top bake evenly and keeps the cake more stable.
🏛️ History and Tradition
Hungarian apple traybake is a traditional Central European dessert with roots tracing back to rustic home baking practices. Historically, it reflects the region’s abundant apple harvests and the use of nuts and spices to enrich simple cakes. Often enjoyed during autumn and festive seasons, this traybake embodies the warmth and hospitality of Hungarian culinary culture. Its preparation and flavour profile reinforce regional identity and culinary heritage, making it a cherished recipe passed down through generations.
Hungarian apple traybake is a covered autumn cake with tender sour cream pastry, juicy spiced apple filling and a warm nutty note. For the best result, squeeze the grated apples well, roll the pastry thinly and prick the top before baking. This keeps the base stable, the filling aromatic and the slices neat. It is ideal for coffee time, guests or a make-ahead autumn dessert.
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