Sweet Hungary Workshop Series #2 // 'Hungarian walnut pie'

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories, while pecans offer a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique taste.

apricot jam

🥗Healthier: fruit preserves

💰Cheaper: peach jam

Fruit preserves offer similar flavor with less sugar.

Prepare the pastry base by mixing flour, caster sugar, and a pinch of salt.

Add cold butter pieces to the mixture and create a crumbly texture.

Add lemon zest and lemon juice to the mixture.

Mix in milk and 1 egg, then add baking powder last to activate it.

Chill the pastry in the fridge for half an hour.

Divide the pastry into two parts: one third and two thirds of the total weight.

Roll the smaller portion into sticks to create a lattice for the top later.

Press the larger portion into a 24x30 cm baking tray.

Spread apricot jam over the pastry base, adding water if necessary to thin it out.

Beat egg yolks until creamy and white.

Beat egg whites with caster sugar until stiff peaks form.

Gently mix the beaten egg yolks into the egg whites without breaking the foam.

Stir in ground walnuts into the egg mixture.

Bake in the oven at 180°C (356°F) for 20 minutes, then lower the temperature to 240°C (464°F) for another 20 minutes.

Let the pie cool for 2-3 hours before cutting and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens