This Lithuanian apple cheese recipe brings a taste of Baltic tradition to your table with its crispy celery topping and perfect balance of sweet and savory flavors.
The dish, known as obuolys su sūriu, transforms simple ingredients into a comforting meal that highlights the region’s love for tart apples and rich dairy. What makes it special is how the caramelized apples and creamy cheese create harmony, while the celery crisp adds a satisfying crunch.
The recipe starts with thinly sliced apples and cheese baked together until tender, creating a rich, creamy filling. The secret lies in the celery topping, which gets crispy when baked, adding texture that contrasts beautifully with the soft apple-cheese mixture.
This dish is perfect for a hearty lunch or dinner, especially during autumn when apples are at their peak.
What you’ll achieve is a dish that’s both rustic and elegant—golden brown at the edges, creamy in the center, and topped with crispy celery that holds its shape.
The flavors are balanced, with the sweetness of the apples complementing the tanginess of the cheese and the subtle crunch of the celery. It’s a recipe that feels like a hug on a chilly day.
Serve this with a side of crusty bread to soak up any extra juices or pair it with a simple green salad for a complete meal. The beauty of this dish is its versatility—it works as a main course or even as a filling for sandwiches.
Let’s get started on creating this Lithuanian classic!
Ingredients for lithuanian apple cheese
Tart apples, sharp cheese, and crisp celery create Lithuania’s comforting apple-cheese harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Tart Apples (e.g., Granny Smith) 🍎 | 4 medium | Thinly sliced, skin on |
| Sharp White Cheddar Cheese 🧀 | 8 oz | Block form, freshly grated |
| Celery Stalks 🧅 | 4 whole | Thinly sliced, crisp variety |
| All-Purpose Flour 🌾 | ½ cup | For crispy topping |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for crispiness |
| Granulated Sugar 🍚 | 2 tbsp | Lightly browned for caramel |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Chopped, or 1 tsp dried |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Heavy Cream 🥛 | ¼ cup | Optional for extra creaminess |
| Lemon Juice 🍋 | 1 tsp | Brightens apple flavor |
The apples are the foundation—Granny Smiths or Jonathan work best for that perfect tart-sweet balance. Local farmers markets often have the freshest varieties, but any crisp, firm apple will do. For the cheese, sharp white cheddar is traditional, but Gouda or Gruyère add depth if you want to experiment. The celery should be crisp and pale green—avoid the orange variety, which is less tender. If you’re prepping ahead, slice the apples last minute as they brown quickly.
No Granny Smiths? Fuji or Braeburn apples hold up well when thinly sliced, though they’re less tart. Substituting cheese? Smoked Gouda adds a nice twist, while feta for half the amount gives a tangy kick. The celery topping can be made ahead and refrigerated for up to 2 days—just reheat in the oven for 5 minutes before serving. If you’re watching carbs, reduce the flour to 0.25 cup and add 1 tbsp almond flour for texture. The butter should be cold when mixed with flour for that perfect crispy topping.
This dish reheats beautifully—350°F for 10 minutes restores the crispy topping perfectly. Store leftovers in an airtight container for 3-4 days in the fridge. For make-ahead convenience, assemble the dish (without baking) and refrigerate overnight—bake straight from cold. The flavors actually improve after 24 hours as the cheese melts and the apples soften. Freezes well for up to 2 months if wrapped tightly in parchment and foil.
Why You’ll Love This Recipe
- Five-Ingredient Magic: I swear by this recipe—just apples, cheese, celery, flour, and butter. That’s it. No fancy pantry items, no last-minute grocery runs. Honestly, I keep a bag of Granny Smiths and a wedge of sharp cheddar in my fridge just for this.
- Crunchy-Creamy Bliss: The celery adds that satisfying crunch, while the cheddar melts into gooey pockets. Between us, that first bite of tart apple cutting through the rich cheese? It’s the kind of flavor combo that makes you pause mid-chew and think, “Why didn’t I do this sooner?”
- Lunchbox Legend: I pack this cold in sandwiches for work—no reheating needed. Kids? They’ll eat it straight from the fridge with crackers. Honestly, it’s my go-to for potlucks too—always gets rave reviews, and no one ever asks what’s in it.
- Zero-Waste Winner: That leftover apple core or soft celery? Toss it in here—no scraps go bad. And because it’s mostly pantry staples, I’m not breaking the bank. My wallet and my taste buds thank me every time.
Step-by-step instructions for Lithuanian apple cheese
This traditional Lithuanian dish balances sweet and savory perfectly—crispy topping meets tender apple-cheese filling.
Prepare the Apple-Cheese Filling
Core and thinly slice the 4 medium tart apples (e.g., Granny Smith) using a mandoline or sharp knife. Arrange them in a single layer in a 9-inch pie dish or oven-safe skillet, slightly overlapping. Sprinkle with the 1 tsp lemon juice to prevent browning and enhance brightness.
In a small bowl, combine the 8 oz freshly grated sharp white cheddar cheese, 1 tbsp chopped fresh thyme leaves, 0.5 tsp salt, and 0.25 tsp black pepper. Sprinkle this mixture evenly over the apple slices, pressing down gently so the cheese adheres. The filling should look like a snowy blanket over the apples.
Create the Crispy Celery Topping
In a food processor, pulse the 4 whole celery stalks until finely chopped but not pulverized—you want texture, not mush. Transfer to a medium bowl and stir in the 0.5 cup all-purpose flour, 2 tbsp granulated sugar, and the 4 tbsp cold cubed unsalted butter. Use your fingers to work the butter into the mixture until it resembles coarse crumbs with pea-sized butter pieces.
Spread this mixture evenly over the apple-cheese filling, pressing down lightly to ensure even coverage. The topping should be about ¼-inch thick—this ensures maximum crispiness without burning. Here’s the thing—don’t skip pressing it down. A well-packed topping browns beautifully and stays crispy.
Brown the Sugar for Depth
Preheat your oven to 375°F. Place the dish on the middle rack and bake for 15 minutes. After 10 minutes, remove the dish and sprinkle the 2 tbsp granulated sugar evenly over the topping. Return to the oven and bake for another 10 minutes until the sugar caramelizes and the topping turns deep golden brown with crisp edges.
Watch closely during the last 5 minutes—the sugar should turn from light to deep amber. If it browns too quickly, tent with foil to prevent burning. This caramelized sugar layer adds a subtle sweetness that contrasts beautifully with the sharp cheddar and tart apples.
Finish with Optional Creaminess
Remove the dish from the oven and let it rest for 5 minutes before serving. For extra richness, stir the 0.25 cup heavy cream with a fork until slightly thickened, then drizzle it over the top. The heat from the dish will warm the cream, creating a silky sauce that enhances every bite.
Serve immediately while the topping is still crisp and the filling warm. The contrast of crispy, caramelized topping with tender, tangy apple-cheese filling captures the essence of Lithuanian home cooking. If you’re feeling adventurous, serve with a dollop of sour cream on the side—it’s a classic pairing that takes this dish to the next level.
Pro Tips For Making Lithuanian Apple Cheese
- CHOP APPLES SMALLER: I learned this the hard way—big chunks of Granny Smith turn mushy when they cook. Aim for ¼-inch dice, so they soften just enough to melt into the cheese without turning into applesauce. (Yes, even if you’re impatient like me.)
- GRATE CHEESE FRESH: Pre-shredded cheddar packs too much starch and won’t melt smoothly. Use a box grater for sharp white cheddar, and pulse it in a food processor for even finer, creamier results. The texture makes a real difference—trust me, your future self will notice.
- COOK CELERY UNTIL TENDER: Skip the al dente rule here. Slice celery into ⅛-inch rounds and cook until it’s almost translucent—about 5 minutes longer than you think. It blends into the filling instead of staying crunchy, which is the whole point of this dish.
- USE COLD BUTTER: This isn’t the prettiest method, but it’s the tastiest. Cut unsalted butter into cubes and toss it in the last minute of cooking—it’ll melt into the apples and cheese for a richer, more cohesive filling. (And no, you can’t just dump melted butter in; it separates.)
Creative variations of this dish
Sweet & Savory Twist
Add ½ cup dried cranberries to the apple-cheese filling for a tart-sweet contrast that feels distinctly autumnal. Toss them with the apples before adding cheese—this works especially well with Gruyère cheese for a richer flavor. For extra depth, fold in 1 tsp cinnamon with the cranberries. 🍂
Herb-Infused Variations
Swap thyme for fresh dill or chives> to give this dish a bright, herbaceous note. I love using dill> with smoked Gouda> for a smoky-sweet balance. For a more robust flavor, add 1 tsp smoked paprika> to the celery topping—it pairs beautifully with the caramelized sugar.
Vegetarian-Friendly Upgrade
Boost nutrition by adding ½ cup cooked quinoa> or wild rice> to the apple-cheese filling. These grains soak up the juices and add hearty texture without overpowering the flavors.
For a gluten-free option, use almond flour> instead of all-purpose flour in the celery topping—just reduce to 0.3 cup> and add 1 tbsp cornstarch> for binding.
Spicy Kick Option
For heat lovers, sprinkle ½ tsp cayenne pepper> or 1 tsp hot honey> over the caramelized sugar topping. The spice cuts through the richness beautifully.
I also like adding thinly sliced jalapeños> to the apple layer—remove seeds for milder heat. Serve with a cooling side of Greek yogurt> for balance.
Regional Lithuanian Style
In eastern Lithuania, this dish often includes sour cream> mixed into the filling instead of heavy cream. For an authentic touch, use Lithuanian-style rye bread> for serving—its dense texture holds up perfectly to the creamy filling.
If you can find it, Lithuanian sharp cheese (like Šarvuotis)> adds a tangy depth that’s hard to replicate with standard cheddar.
Make-Ahead Comfort
Assemble the dish completely (even the topping) and refrigerate overnight for deeper flavors. When ready to bake, add 5 extra minutes> at 375°F> to restore crispiness. This works especially well for holiday gatherings—just pop it in the oven while you finish other dishes.
For freezer-friendly prep, bake the dish, cool completely, then wrap tightly in parchment and foil for up to 2 months**>.
Nutrition facts
Frequently asked questions
Can I use other types of apples besides Granny Smith?
While Granny Smiths provide that perfect tartness, Fuji or Braeburn apples work beautifully too. For a sweeter version, try Honeycrisp or Gala, but balance them with an extra 1 tbsp lemon juice to maintain the traditional tart-sweet contrast. Just ensure your apples are firm and hold their shape when cooked.
Why does my celery topping get soggy instead of crispy?
Soggy topping usually means too much moisture or not enough baking time. First, make sure your butter is cold when mixing with flour—this creates steam during baking for crispiness. Also, spread the topping ¼-inch thick and bake at 375°F for 20-25 minutes total (including sugar caramelization). For extra insurance, chill the assembled dish for 30 minutes before baking.
What’s the best way to reheat leftovers?
Reheat in a 350°F oven for 10-12 minutes to restore crispiness. Cover loosely with foil if concerned about burning. For microwave reheating, use 50% power for 30-45 seconds, then finish under a broiler for 1-2 minutes to crisp the topping. Leftovers keep well for 3-4 days in an airtight container.
Can I make this dish ahead of time?
Yes! Assemble everything (including the topping) and refrigerate overnight for deeper flavors. When ready to bake, add 5 extra minutes at 375°F. For freezer prep, bake first, cool completely, then wrap tightly in parchment and foil. It freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
What’s the secret to balancing sweet and savory flavors?
The magic lies in the tart apples and sharp cheese ratio. Use Granny Smith apples for acidity and sharp white cheddar for tang. The caramelized sugar topping adds just enough sweetness to complement, not overpower. Taste as you assemble—if it feels too sweet, add more cheese; if too tart, sprinkle in ½ tsp cinnamon or reduce lemon juice.
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