Bosnian Sweet Walnut and Apple Pastry (Jabukovača)
Jabukovača is a delightful Bosnian dessert, often described as a Bosnian apple pie or strudel. It features layers of thin, flaky phyllo dough (yufka) generously filled with a mixture of chopped apples, ground walnuts, and a hint of cinnamon and sugar. It's typically baked until golden and then drenched in a sweet sugar syrup (sherbet) for an extra moist and flavorful finish.
🧂 Ingredients
- 1 package Phyllo dough (yufka) sheets(approx. 500g)
- 1 kg Apples(tart varieties like Granny Smith or Golden Delicious, peeled, cored, and finely chopped)
- 200 g Walnuts(finely ground)
- 150 g Granulated sugar(for filling, adjust to taste)
- 1 tsp Ground cinnamon
- 1 tbsp Lemon juice(to prevent apple browning)
- 150 g Butter(melted, for brushing)
- For the Syrup (Sherbet):
- 300 g Granulated sugar
- 300 ml Water
- 1 tbsp Lemon juice
👨🍳 Instructions
- 1
Prepare the apple filling: In a large bowl, combine the finely chopped apples, ground walnuts, 150g sugar, cinnamon, and lemon juice. Mix well.
💡 Tip: Ensure apples are finely chopped to cook through evenly. Squeeze out any excess moisture from the apples if they seem very wet. - 2
Prepare the syrup: In a saucepan, combine 300g sugar, water, and 1 tbsp lemon juice. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened. Set aside to cool.
💡 Tip: The syrup should be warm when poured over the hot pastry. - 3
Preheat your oven to 180°C (350°F). Lightly grease a rectangular baking dish (approx. 25x35 cm or 10x14 inches) with melted butter.
- 4
Lay out one sheet of phyllo dough and brush it lightly with melted butter. Place it in the baking dish, letting the edges hang over. Repeat with 3-4 more sheets, brushing each with butter and layering them to form the base.
💡 Tip: If using pre-made yufka, handle gently as it can tear easily. Cover unused sheets with a damp cloth. - 5
Spread the apple and walnut filling evenly over the phyllo base.
💡 Tip: Ensure the filling is spread to the edges. - 6
Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter. Fold the overhanging edges of the bottom layers inwards to create a neat border.
💡 Tip: You can create a decorative top layer by folding or crimping the edges. - 7
Brush the top layer generously with melted butter. Score the top of the pastry into serving portions (squares or diamonds) with a sharp knife, cutting only through the top layers.
💡 Tip: Scoring helps the syrup penetrate and makes slicing easier after baking. - 8
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and crisp.
- 9
Immediately after removing the jabukovača from the oven, pour the warm syrup evenly over the hot pastry, ensuring it seeps into the scored lines.
💡 Tip: Pouring the syrup over hot pastry allows it to absorb better. - 10
Let the jabukovača cool completely for at least 2-3 hours before serving. This allows the syrup to fully absorb and the pastry to set.
💡 Tip: Serve at room temperature. It can be stored in an airtight container for several days.
💡 Pro Tips
- ✓For a richer flavor, add a pinch of ground cloves or nutmeg to the apple filling.
- ✓If you prefer a softer texture, you can use fewer layers of phyllo for the base and top.
- ✓Ensure the syrup is not boiling hot when pouring, as it can make the pastry soggy. Warm is ideal.
🔄 Variations
- Add a tablespoon of rum or brandy to the apple filling.
- Incorporate a few tablespoons of raisins into the filling.
- For a different flavor, use a mix of apples and pears.