Prăjitură Turnată Cu Mere (Jammy Apple Bars)

Updated: September 11, 2025

Recipe Overview

A traditional Romanian dessert, Prăjitură Turnată Cu Mere (translated as "baked turned apple bars") features a sweet-tart apple jam filling nestled between a tender, vanilla-scented cake layer. This recipe balances the rich aroma of cinnamon-spiced apples with a light, buttery batter, finished with a dusting of powdered sugar. Ideal for autumn gatherings or cozy evenings with tea.

Recipe Time

• Total Time: 2 hours (10 minutes prep, 1 hour 50 minutes cook)

• Prep Time: 10 minutes

• Cook Time: 1 hour 50 minutes

Ingredients

For the Apple Filling

• 8 medium Honeycrisp apples (or sweet-tart variety, ~4 lbs total), peeled

• ½ cup (100g) granulated sugar

• 1 teaspoon ground cinnamon

• 2 teaspoons vanilla extract (1 tsp for filling, 1 tsp for batter)

• ¼ cup (50g) sunflower seed oil (or neutral oil, e.g., canola)

For the Cake Batter

• ¾ cup (95g) all-purpose flour, plus extra for dusting

• 2 large eggs

• ⅓ cup (66g) granulated sugar

• ⅛ teaspoon fine sea salt

• ½ teaspoon baking powder

• ¼ cup (52g) whole milk

• 1 tablespoon sunflower seed oil (for brushing the pan)

For Serving

• Powdered sugar, for dusting

Preparation Steps

1. Prepare the Apple Filling

• Peel apples and grate using the coarse side of a box grater into a large pot. No need to core—grate whole apples, turning as needed until only the core/seeds remain (discard cores).

• Add ½ cup sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract to the grated apples. Cook over high heat, stirring frequently, until the liquid evaporates and apples soften into a jammy consistency (15–20 minutes). Reduce heat slightly if browning occurs; avoid burning by stirring every 2–3 minutes.

• Remove from heat, cool completely (≈30 minutes), then refrigerate if preparing ahead (see Chef’s Tips).

2. Preheat Oven & Prepare Baking Pan

• Preheat oven to 350°F (175°C).

• Lightly brush a 9-inch square baking pan with sunflower seed oil. Line with parchment paper, ensuring full coverage and secure corners.

• Dust the pan with flour, tapping out excess to prevent sticking. Set aside.

3. Whip the Egg-Sugar Base

• In a medium bowl, combine eggs, ⅓ cup sugar, and salt. Using an electric mixer (handheld or stand) with the whisk attachment, beat on low speed for 1 minute, then increase to medium-high for 2–3 minutes until pale yellow, thick, and fluffy (the "ribbon test": batter should leave a slow-dissipating trail when lifted).

4. Emulsify the Oil

• With the mixer on low speed, slowly stream the ¼ cup oil into the egg-sugar base, beating until fully incorporated (≈1 minute). This creates a smooth, airy texture.

5. Combine Dry Ingredients & Finish Batter

• In a small bowl, sift flour and baking powder to remove lumps (critical for a tender crumb).

• Add half the flour mixture to the egg-oil base, beating on low until just incorporated (avoid overmixing).

• Pour in milk and remaining 1 teaspoon vanilla extract, mixing on low until smooth.

• Add the remaining flour mixture, mixing on low just until combined (a few lumps are acceptable; overmixing leads to dense batter).

6. Bake the First Layer

• Pour 1 cup of batter into the prepared pan, spreading evenly with a spatula.

• Bake for 15 minutes, until the top is golden and the layer springs back when lightly touched (this is the "crumb layer"; do not overbake).

7. Add the Apple Filling

• Transfer the cooled apple filling to the baked base. Using an offset spatula, spread the filling into an even layer, extending to the edges.

8. Top with Remaining Batter & Bake

• Carefully pour the remaining batter over the apple layer, smoothing the surface with a spatula. Tap the pan gently on the counter to release air bubbles.

• Bake for 40 minutes, until the top is golden-brown and springs back when pressed. If browning too quickly, cover loosely with foil after 25–30 minutes.

9. Cool & Serve

• Remove from oven and cool in the pan for 30 minutes (to set).

• Use parchment paper to lift the bars onto a cutting board. Slice into 16 even pieces with a sharp knife.

• Dust generously with powdered sugar before serving.

Chef’s Tips & Community Notes

• Pronunciation: "Prăjitură Turnată Cu Mere" is pronounced pruh-jee-too-ruh toor-nah-tuh coo meh-reh (silent "h").

• Simplify Apple Jam Prep: The most time-consuming step is cooking the apple filling. Prepare it 1–2 days ahead, refrigerate, and use as needed. The cooked apple-cinnamon aroma is intensely autumnal!

• Baking Time Adjustments: Community feedback suggests reducing the first bake by 5 minutes (10 minutes total) and the final bake by 10 minutes (30 minutes total) to prevent overbaking. Test with a toothpick—clean with a few crumbs is ideal.

• Serving Suggestion: Best enjoyed the next day, cold, with powdered sugar enhancing the sweet-tart balance.

• Almond Flour Variation: Replace all-purpose flour with ¾ cup almond flour. Add 1 tablespoon arrowroot powder (to maintain structure) and reduce baking powder to ¼ teaspoon. Baking time may increase by 5–10 minutes.

• Batch Cooking: Double the recipe and bake in a 9×13-inch pan (adjust baking time by 5–10 minutes).

Enjoy this timeless Romanian treat—warm, fragrant, and perfect for sharing!