Ingrédients pour Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte
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Comment préparer Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte
- Combine 250g all-purpose flour, 125g cold unsalted butter (cubed), 50g powdered sugar, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs.
- Add 1-2 tablespoons of ice water, pulsing until the dough just comes together. Do not overmix.
- Divide the dough into two balls, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- In a large, heavy-bottomed saucepan, combine 200g granulated sugar, 50ml water, and 50ml honey over medium heat.
- Stir gently until the sugar dissolves.
- Bring to a boil and continue to boil, without stirring, until the mixture turns a dark golden amber color (about 8-10 minutes).
- Carefully stir in 300g walnuts and 50ml heavy cream. Stir until the walnuts are evenly coated.
- Remove from heat and set aside to cool completely.
- Preheat oven to 180°C (350°F). Grease a 30cm square baking tin.
- On a lightly floured surface, roll out the larger dough ball between two sheets of cling film to a 34cm circle. Carefully transfer to the prepared tin.
- Press the pastry firmly into the bottom and up the sides of the tin.
- Spread the cooled walnut filling evenly over the pastry base. Try to avoid applying too much pressure, to prevent tearing.
- Fold the excess pastry over the filling.
- Roll out the second dough ball to a 29cm circle.
- Beat 1 egg white; brush the edges of the bottom crust. Top with the second pastry circle.
- Use a fork to crimp and seal the edges. Mix 1 egg yolk with 2 tablespoons of cream; brush the top crust.
- Prick the top crust several times with a fork. You can optionally score a decorative pattern.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
- Let cool completely in the tin on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
153g
Fat
67g
Carbs
21g
