Apple meringue bars with grated pastry

Name: Apple meringue bars with grated pastry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 pan
Cuisine: Slovak
Ingredients: 0.5 kg All-purpose flour; 5 Eggs; 250 g Butter; 1 packet Baking powder (12 g); 1 kg Apples; 200 g Granulated sugar (for the apples and meringue); 1 tsp Ground cinnamon; From 1 lemon Lemon zest

Tender pastry bars layered with grated apples, cinnamon, lemon zest and meringue, topped with grated dough and baked until golden. Makes 1 pan.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 20 min
Cook time: 40 min
Total time: 1 hr
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Easy

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These apple meringue bars are made from an old recipe, with apples and meringue layered between two layers of tender pastry. Three-quarters of the dough, made with egg yolks, butter, flour and baking powder, is spread in a baking pan, then topped with grated apples mixed with cinnamon, sugar and lemon zest, followed by egg whites beaten with sugar. The remaining dough is grated over the top, and the bars are baked until golden. It is a practical way to use apples from the garden.

Instructions

Tip: tap a step to mark it as done.

Combine the egg yolks, butter, flour and baking powder to form a dough. Spread about ¾ of it in a baking pan lined with parchment paper. Top with the grated apples mixed with cinnamon, sugar and lemon zest. Spread the egg whites beaten with sugar over the apples, then add the remaining dough on top.
Bake in an oven preheated to 180 °C (350 °F) for about 40 minutes, until golden.

Tip: Wrap the quarter of the dough reserved for the topping in plastic wrap and put it in the freezer while you prepare the apples and meringue—the firm dough will be easy to grate.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 238 kcal
Protein: 4.0 g
Carbohydrates: 33 g
of which sugars: 14 g
Fat: 11 g
of which saturates: 6.1 g
Fiber: 1.8 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Strúhaný jablkový koláč so snehom z bielkov