Taiwanese Apple Cake

Taiwanese apple cake recipe.

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Taiwanese Apple Cake is a delicious treat made with a crumbly pastry crust and filled with homemade sweet crunchy apple paste. It’s a delightful dessert enjoyed all year round.

Chinese New Year is around the corner, surely every family is busy preparing for the upcoming year. As a traditional Chinese family, we celebrate the Lunar new year with tons of delicious dishes, pastries and snacks. This year I came up with something special and unique, a copycat Taiwanese apple cake recipe inspired by the famous Taiwanese SunnyHills Pastry.

As you all know, Taiwanese pineapple cake is one of the most popular pastries in Taiwan. This homemade Taiwanese apple cake shares the same idea, it’s made with from flaky shortbread and filled with home-cooked sweet apple paste.

Why People Love This Recipe?

These apple cakes are perfectly made into cute little rabbit shapes without any mold and taste amazing with an aromatic and buttery apple filling.

They serve best as an amazing afternoon tea dessert when paired with your favorite Chinese tea or coffee.

Apple cakes are easy to prepare. The ultimate apple paste is from a fresh Fuji apple, which is cooked with sugar, honey and butter until translucent and golden brown.

Taiwanese Apple Cake Ingredients

Apple Paste Filling:

  • Large Fuji Apple
  • Honey (Maple Syrup, or Maltose)
  • Granulated Sugar
  • Unsalted Butter

Pastry Dough:

  • Unsalted Butter
  • Granulated Sugar
  • Beaten Egg
  • All-Purpose Flour

How To Make Taiwanese Apple Cake?

Follow this step-by-step recipe and learn how to this ultimate Taiwanese Apple cake from the filling to crumbly pastry.

Apple Paste Filling:

First, cook bite-sized apple cubs with honey and sugar in a saucepan. Stir occasionally and cook for 10 to 15 minutes until the apples become soft. Stir in butter. Press down on every apple cube with a fork to release the juice. Continue cooking and stirring for another 5 minutes until the filling turns translucent and is sticky enough to hold together. Transfer the filling to a plate and cool down.

Pastry Dough:

Meanwhile, beat softened butter with sugar in a mixing bowl with an electric hand mixer until pale and fluffy. Keep beating the mixture while adding the beaten egg one tablespoon at a time until well combined. Sift all-purpose flour and combine well with a spatula. Cover the dough with plastic wrap and chill for 1 hour until firm.

Assemble The Cake:

Evenly divide the apple filling and crust dough into 20 equal pieces and round them into balls. Flaten the dough with your palm and place the filling in the center.

Gently extend the edge of the dough to the center to encase the filling. Pinch to seal. And roll into a ball.

Gently cut two tiny ears on top with a scissor.

Bake:

Preheat oven to 320°F (160°C).

Transfer all cakes to a baking sheet lined with parchment paper. Eggwash the top with beaten egg yolk. Use roasted white or black sesame to decorate the eyes.

Bake for 25 minutes until golden brown.

How To Store Taiwanese Apple Cake?

Cool down each cake completely, then transfer them to a sealed air-tight bag or container. The cakes last well for up to 2 weeks on the kitchen counter at room temperature.

Yield: 20 pieces

Taiwanese Apple Cake

Taiwanese Apple Cake is a delicious treat made with a crumbly pastry crust and filled with homemade sweet apple paste. It's a delightful dessert enjoyed all year round.

Prep Time 1 hour
Cook Time 25 minutes
Additional Time 1 hour
Total Time 2 hours 25 minutes

Ingredients

Apple Paste Filling

  • 1 (445 g) Large Apple, cut into bite-size cubes
  • 1 1/2 tablespoons (30 g) Honey
  • 4 tablespoons (50 g) Granulated Sugar
  • 1 1/2 tablespoons (20 g) Unsalted Butter

Pastry Dough

  • 1/2 cup (125 g) Unsalted Butter, softened
  • 1 1/2 tablespoons (20 g) Granulated Sugar
  • 1 1/2 tablespoons (25 g) Beaten Egg
  • 2 cups (230 g) All-Purpose Flour

Instructions

Apple Paste Filling:

  1. Add apple, honey and sugar to a saucepan and cook it over medium heat. Stir occasionally and cook for 10 to 15 minutes until the apples become soft. Stir in butter. Press down on every apple cube with a fork to release the juice. Continue cooking and stirring for another 5 minutes until the filling turns translucent and is sticky enough to hold together. Transfer the filling to a plate and cool down.

Pastry Dough:

  1. Meanwhile, beat softened butter with sugar in a mixing bowl with an electric hand mixer until pale and fluffy. Keep beating the mixture while adding the beaten egg one tablespoon at a time until well combined.
  2. Sift all-purpose flour and combine well with a spatula. Cover the dough with plastic wrap and chill for 1 hour until firm.

Assemble the cake:

  1. Evenly divide the apple filling and crust dough into 20 equal pieces and round them into balls. Flaten the dough with your palm and place the filling in the center. Gently extend the edge of the dough to the center to encase the filling. Pinch to seal. And roll into a ball. Gently cut two tiny ears on top with a scissor. (Repeat the same until all ingredients are used).

Bake:

  1. Preheat oven to 320°F (160°C).
  2. Transfer all cakes to a baking sheet lined with parchment paper. Eggwash the top with beaten egg yolk. Use roasted white or black sesame to decorate the eyes.
  3. Bake for 25 minutes until golden brown.

Nutrition Information:

Yield:

20

Serving Size:

pieces

Amount Per Serving: Calories: 143Total Fat: 6.2gSaturated Fat: 3.8gCholesterol: 20mgSodium: 44mgCarbohydrates: 21.2gFiber: 1.5gSugar: 10gProtein: 1.6g
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