The best apple pie in Spain in 2023 is the one they make Antonio Martin and Noelia Acedo in the Daza Pastry from Malaga. A classic from their delicious repertoire that has captivated the jury of the third edition of the national competition, held at the San Sebastián Gastronomika congress. A cake whose recipe is also very easy to recreate at home.
Facing dozens of contenders for the title who have presented all types of more or less sophisticated and complex proposals, the winning cake has prevailed, demonstrating that simplicity can be the best betand that convoluted techniques or exotic ingredients are not always needed to captivate with a sweet that, while traditional, is adapted to new times.
There are many apple pie recipes that abound in the national, traditional and international repertoire, and we will all have our favorite, but what is clear is that it is one of those classics that do not die and always want.
As they say in the contest rules, it is “one of the most emblematic global sweets and, at the same time, an example of the different culinary traditions of the world.” The secret to why the Daza Pastry cake has prevailed over other apparently more striking sweets is, in the words of its author, that it is a simple recipelike what anyone can do at home.
The base is a very thin and crunchy puff pastry that the bakery makes completely handmade, and which is also a inverted puff pastry. This variation of puff pastry is the butter dough that It encloses the flour, an inverse interspersing of layers.
We can encourage ourselves to prepare it at home with the quantities provided by the Malaga pastry shop, make a traditional puff pastry or opt for a good quality purchased one. The other two key elements are the pastry cream and using very fat apple wedgesno thin sheets.
Recipe for the best apple pie from Pastelería Daza
Inverted butter puff pastry
- 250g flour
- 50 g butter
- 125g water
- 10 g of salt
Butter pastry (fat part)
- 400g butter
- 150g flour
Make the puff pastry, making two double turns and one single turn. Laminate, and cut into rectangular portions. Bake at 190ºC with icing sugar on both sides so that it caramelizes and weight on top so that the puff pastry does not rise.
Vanilla cream
- 1 l of milk
- 1 vanilla pod
- 230 g fresh cream
- 300g sugar
- 100 g cornstarch
- 200 g yolk
To end
- Apples
- Clarified butter
- I beaten egg
- Sugar
- cake glitter
- Ground cinnamon
Let the liter of milk infuse with an open vanilla pod overnight. Prepare the cream following the preparation of a traditional pastry cream and let it cool. Peel some large apples, remove the core and cut into eight thick wedges. Place the sheet of caramelized puff pastry, three lines of vanilla pastry cream and six apple wedges. Brush with clarified butter, egg and sprinkle with sugar. Bake at 160ºC until golden (about 30-40 minutes). Let it cool and finish with a neutral and cinnamon shine.
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Photos | San Sebastian Gastronomika
In DAP | Apple pie
In DAP | Fine apple pie