PlatosTradicionales

Traditional Chilean Dishes

The Best Recipe for Chilean Apple Kuchen in the Style of Chile

Prepare an authentic Chilean apple kuchen with a soft and slightly crunchy base, aromatic apples with cinnamon, and a creamy topping that browns slowly in the oven. A traditional dessert from southern Chile, perfect for accompanying coffee or tea during the afternoon.

Homemade Chilean apple kuchen, with apples, cinnamon, and golden creamy topping
Preparation45 min
Cooking55 min
Total100 min
Servings1
DifficultyIntermediate

This kuchen combines a homemade tender dough, firm apples perfumed with cinnamon, and a soft cream and egg topping. The cold rest and final cooling are key to achieving a manageable base and well-set portions.

01

Ingredients

Have everything ready before you begin.

  • ✓For the dough: 2 cups of wheat flour
  • ✓For the dough: 1/2 cup of sugar
  • ✓For the dough: 1 teaspoon of baking powder
  • ✓For the dough: 1 pinch of salt
  • ✓For the dough: 100 g of unsalted butter, at room temperature
  • ✓For the dough: 1 egg
  • ✓For the dough: 1 teaspoon of vanilla essence
  • ✓For the filling: 4 medium firm apples
  • ✓For the filling: 2 tablespoons of sugar
  • ✓For the filling: 1 teaspoon of ground cinnamon
  • ✓For the filling: 1 tablespoon of lemon juice
  • ✓For the topping: 2 eggs
  • ✓For the topping: 1/2 cup of sugar
  • ✓For the topping: 1 cup of liquid milk cream
  • ✓For the topping: 1 teaspoon of vanilla essence

02

Step-by-step method

  1. 01

    In a large bowl, mix the flour, sugar, baking powder, and...

    In a large bowl, mix the flour, sugar, baking powder, and a pinch of salt.

  2. 02

    Add the soft butter and integrate it with your fingertips un...

    Add the soft butter and integrate it with your fingertips until you get a texture similar to damp crumbs.

  3. 03

    Add the egg and vanilla essence

    Add the egg and vanilla essence. Mix first with a spoon and then gently with your hands, without overworking, until you get a tender and compact dough.

  4. 04

    Cover the dough and let it rest in the refrigerator for 20 minutes

    Cover the dough and let it rest in the refrigerator for 20 minutes.

  5. 05

    Peel the apples, remove their cores, and cut them into thin slices...

    Peel the apples, remove their cores, and cut them into thin slices of similar thickness. Mix them with sugar, cinnamon, and lemon juice.

  6. 06

    Preheat the oven to 180 °C, with heat up and down

    Preheat the oven to 180 °C, with heat up and down. Grease a 24 cm diameter round mold.

  7. 07

    Spread the dough directly with your hands inside the mold, covering...

    Spread the dough directly with your hands inside the mold, covering the bottom and raising a border of approximately 2 cm. Try to make the thickness even.

  8. 08

    Distribute the apples over the dough

    Distribute the apples over the dough. If there is liquid left in the bowl, incorporate only a small amount over the fruit to avoid soaking the base.

  9. 09

    To prepare the topping, beat the eggs with the sugar until integrated

    To prepare the topping, beat the eggs with the sugar until integrated. Add the milk cream and vanilla essence, and stir until you get a uniform mixture.

  10. 10

    Pour the topping slowly over the apples, making sure it reaches...

    Pour the topping slowly over the apples, making sure it reaches all the spaces without overflowing the border. Give the mold a few gentle taps to eliminate large bubbles.

  11. 11

    Bake on the central rack for 45 to 55 minutes, until the dough is...

    Bake on the central rack for 45 to 55 minutes, until the dough is golden, the apples are tender, and the topping is firm at the edges, although it may tremble slightly in the center.

  12. 12

    If the surface browns too much before the center sets, cover it...

    If the surface browns too much before the center sets, cover it gently with aluminum foil during the last minutes.

  13. 13

    Let the kuchen rest inside the mold for at least 30 minutes before...

    Let the kuchen rest inside the mold for at least 30 minutes before cutting it. Serve it warm or cold, accompanied by coffee, tea, or another hot drink.

Cooking tip
  • Do not overwork the dough to preserve a tender and slightly brittle texture.
  • The butter must be soft, but not melted.
  • Cut the apples with a similar thickness so that they cook evenly.
  • Do not whip the milk cream; it should be incorporated liquid into the topping.
  • The topping should be firm at the edges and not completely liquid, but avoid baking it until it dries out.
  • The rest of at least 30 minutes allows the topping to finish settling and makes cutting easier.
  • If you use a smaller mold, the kuchen will be higher and may need a few more minutes of baking.
  • You can sprinkle a little sugar before serving, although the kuchen does not need additional decorations.