Engadiner Nusstorte (or Bündner Nusstorte) a Swiss Walnut Pie

What should I do with all the walnuts we have? The prompt answer to this question was “An Engadiner Nusstorte would be great!”. Good idea in this cold and snowy day! It’s a rich caramelized pie that serves at least 12 persons, it’s easy to prepare and can be stored several days and can be prepared in advance (wrap in foil to store it). I used a 10 inch pie mold, self picked walnuts and honey from our bees!

You need:

Pastry

  • 2 3/4 cups flour ( 350 g)
  • 1 cup sugar ( 200 g)
  • 1/4 teaspoon salt
  • 1 cup butter ( 200 g)
  • 1 big eggs, beaten
  • 1 cup sugar ( 200 g)

Filling

  • 1 cup sugar ( 200 g)
  • 2 tablespoons water
  • 2 cups walnuts, coarsely chopped ( 250 g)
  • 3/4 cup heavy cream ( 150 ml)
  • 3 tablespoons honey
  • 1 egg whites
  • 1 egg yolks
  • 2 tablespoons heavy cream
  • halved nuts, for decoration

Procedure:

  1. Mix together flour, sugar and salt.
  2. Cut in butter with the fork until it forms crumbles.
  3. Add the egg and work until dough sticks together.
  4. Dived dough into two portions (the first slightly bigger). Place in the refrigerator.
  5. In the meanwhile combine sugar and water in a heavy non sticky pan.
  6. Page 2 of 2Engadiner Nusstorte (or Bündner Nusstorte) a Swiss Walnut P (cont.)
  7. Directions
  8. Cook over medium heat until sugar is dissolved. Continue to boil and stir until it becomes golden and caramelized.
  9. Add the walnuts and the cream at once and stir until the walnuts well coated.
  10. Set aside to cool.
  11. Preheat the oven to 350°F/ 180°C.
  12. Grease a 10 inch pie mold, dust with flour.
  13. Roll out the larger ball and line onto the mold.
  14. Scrape the filling onto the pastry use a spatula to level the filling.
  15. Moisten the borders of the dough with the lightly beaten egg white.
  16. Roll out the second part of the dough and place it over the filling.
  17. Crimp the border with a fork or simply with your fingers.
  18. Mix egg yolk and the reserved cream and with the pie with this mixture.
  19. Decorate with the reserved nuts.
  20. Bake at 350°F/ 180°C for 45-55 minutes or until golden brown.
  21. Cool down on a grid until lukewarm.
  22. Loosen the sides with a knife, release and invert on a big plate. Invert it again on your pie plate.
  23. Let cool down completely and serve it.
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