These are the classic “Apple Squares” (Jablkové rezy) that have filled European kitchens with the scent of cinnamon for generations. Grandma’s secret wasn’t a complicated technique; it was the “Grated Apple” method.

By grating the apples instead of slicing them, they melt into a jam-like consistency between two layers of soft, buttery dough.

🍏 Grandma’s “Soft & Flaky” Apple Slices

1. The “Rubbed” Dough

• 3 cups (400g) All-purpose flour
• 1 cup (200g) Cold butter, cubed
• ½ cup (100g) Sugar
• 1 Egg
• 2 tbsp Sour cream (The “Softness” Secret)
• 1 tsp Baking powder

Instructions: Rub the butter into the flour and sugar until it looks like crumbs. Add the egg and sour cream, then knead quickly into a smooth ball. Divide the dough into two equal halves. Wrap and chill for 15 minutes.

2. The Juicy Apple Filling

• 5-6 Large apples (sweet-tart like Granny Smith or Gala)
• 2 tbsp Sugar (adjust based on how sweet the apples are)
• 1 tbsp Cinnamon
• 2 tbsp Semolina or Breadcrumbs (To soak up the juice)

Instructions: Peel and grate the apples. Squeeze out about half of the excess juice with your hands (save the juice for a drink!). Mix the grated apples with cinnamon and sugar.

3. The Assembly

1. The Bottom: Roll out the first half of the dough to fit your baking sheet. Sprinkle it with semolina/breadcrumbs.
2. The Fruit: Spread the grated apple mixture evenly over the dough.
3. The Lid: Roll out the second half of the dough and place it on top.
4. The Vents: Prick the top layer all over with a fork. This lets the steam escape so the top stays crisp.

Bake: 180°C (350°F) for 30–35 minutes until golden brown.

💡 Why This Recipe Works

• The Sour Cream: It makes the dough much more forgiving. Unlike a standard pie crust, this dough stays soft and “cake-like” even on the second day.
• The Semolina Barrier: Putting semolina under the apples acts as a “sponge,” preventing the dreaded “soggy bottom” while keeping the fruit juicy.

👵 Grandma’s “Speedy” Hacks

• The “Rough” Grate: Don’t grate the apples too fine, or they will turn to mush. Use the largest holes on your box grater for the best texture.
• The Walnut Crunch: Grandma often scattered a handful of chopped walnuts or raisins over the apples before putting the top lid on for an extra layer of flavor.

🥧 Pro Tip for Serving

Wait until the cake is lukewarm before dusting heavily with powdered sugar. If you do it while it’s piping hot, the sugar will melt. Slice into squares and serve with a dollop of unsweetened whipped cream.