Prăjitură Turnată Cu Mere (Jammy Apple Bars)

By Carolina Gelen

Updated September 11, 2025

Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.
Ready In
2 hr
Rating
4(134)
Comments
Read comments

Jammy, cinnamon-spiced apples, sandwiched between tender vanilla cake layers then dusted with sugar, create a unique Romanian apple dessert whose name translates to  “poured apple pastry,” a reference to the batter used for the cake layers. Coarsely grated apples are simmered in their own juices, maintaining a buttery, tender consistency that’s not as mushy as puréed apples yet not quite as chewy as sliced apples. Half the cake batter is poured into the bottom of the pan and partially baked. The apples get spread over the baked layer and topped with the remaining batter. Once baked and cooled, the cake is sliced into bars and topped with powdered sugar for an irresistibly tender and light dessert.

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Ingredients

Yield:1 (9-inch square) pastry/16 bites

  • 8 medium Honeycrisp apples or another sweet and tart variety (about 4 pounds)

  • ½ cup/100 grams plus ⅓ cup/66 grams granulated sugar

  • 1 teaspoon ground cinnamon

  • 2 teaspoons vanilla extract, divided

  • ¼ cup/50 grams sunflower seed oil (or other neutral oil), plus more for brushing

  • ¾ cup/95 grams all-purpose flour, plus more for dusting 

  • 2 large eggs

  • ⅛ teaspoon fine salt

  • ½ teaspoon baking powder 

  • ¼ cup/52 grams whole milk

  • Powdered sugar, for dusting

Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

31 grams carbs; 24 milligrams cholesterol; 162 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 41 milligrams sodium; 2 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the apples. In a large pot, grate the apples using the coarse side of a box grater. Add ½ cup/100 grams granulated sugar and place the pot over high heat. Cook, stirring occasionally, until the liquid has evaporated and the apples have softened, 15 to 20 minutes. Stir in the cinnamon and 1 teaspoon vanilla; set aside to cool. 

  2. Step 2

    Heat the oven to 350 degrees. Lightly brush a 9-inch square baking pan with oil and line with parchment paper. Brush the parchment paper with a bit of oil and add a bit of flour. Shake the pan to evenly coat the parchment paper with flour, then tap out the excess over the sink. 

  3. Step 3

    In a medium bowl, combine the eggs, remaining ⅓ cup/66 grams granulated sugar and salt. Using an electric mixer (or stand mixer with the whisk attachment), whip the eggs, gradually increasing the speed, for about 3 minutes, until they become fluffy and reach a pale yellow color. 

  4. Step 4

    With the mixer running, slowly stream the oil to emulsify. 

  5. Step 5

    In a small bowl, whisk together the flour and baking powder. Add half of the flour to the egg mixture and beat until incorporated. Add the milk, 1 teaspoon vanilla and beat until incorporated. Add the remaining flour and mix until incorporated. 

  6. Step 6

    Pour 1 cup batter into the baking pan. Bake for 15 minutes, until the top looks golden and the cake is springy to the touch. 

  7. Step 7

    Using a spoon or an ice cream scoop, dollop the apple mixture on top of the baked cake in an even layer. Using an offset spatula, evenly spread the apple mixture until it reaches the sides of the pan. 

  8. Step 8

    Drizzle the remaining batter on top of the apple layer in an even layer. Tilt the pan, if needed, so the batter reaches the sides of the pan. Return to the oven and bake for 40 minutes, until the top is springy to the touch and has a golden brown color. If the top browns too quickly, cover the pan with a sheet of aluminum foil.

  9. Step 9

    Cool in the pan until room temperature, then carefully lift the cake using the parchment and transfer to a cutting board; slice into 16 pieces. Dust with powdered sugar to serve.

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Ratings

4 out of 5
134 user ratings
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Comments

Andreea

I’m Romanian and grew up with this dessert. We pronounce this as: pruh-jee-too-ruh toor-nah-tuh coo meh-reh (the h is silent)

Darin

Wouldn’t that be redundant? It’s obvious the seeds don’t go in, the same way the egg shells don’t go in—which, also, is not usually mentioned in recipes. It’s easier to grate whole apples, no need to core them. Stop whenever the core hits the box grater, turn the apple on its other sides and repeat. Once you’re done grating the apple flesh, you’ll be left with the core and seeds. Obviously discard or compost them once you’re done.

Liesel

This recipe is a bit involved. Simplify by making the apple jam ahead of time - that's where all the effort goes. Put the jam in the frig and relax. The cooked apples.and cinnamon smell heavenly. The next day, set out the jam while I make the batter. The rest is easy peasy. The warm scent of autumn only get better as the bars bake. I doubled the recipe and baked in a 9x13 for the allotted baking time, maybe a few minutes more. The bake tastes amazing.

Josh K

Found these were better served the next day cold with the powdered sugar.

Nercon5

Unless I’m crazy (a real possibility I’ll grant) the baking times are way off. Shave 5 mins off bottom layer first bake, 10 mins off final bake.

PB

Has anyone tried it with almond flour??

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