Puff Pastry – Nut Pie

What we need: For the nut filling: Butter (unsalted) 100 g (3.5 oz) Egg 100 g (3.5 oz) Sugar 100 g (3.5 oz) Ground almonds 80 g (2.8 oz) Flour 20 g (0.7 oz) Apricot jam 250 g (8.8 oz) Icing sugar 3 table spoons

Nuts: Whole hazelnuts 100 g (3.5 oz) Almond slivers 80 g (2.8 oz) Sliced almond 80 g (2.8 oz) For two nut pies: Puff pastry 625 g

(22 oz)

For the best results, use the puff pastry from “Keiko’s Puff Pastry”: http://PerfectPuffPastry.com

These are the ground almonds (powder). You can buy them in the supermarket. If you can’t find ground almond powder, it’s ok to use ground hazelnuts, instead. You can also use a food processor to make your own ground nuts. Note: The amount of ingredients on the photo(s) is higher because I needed the same cream for another recipe as well… 

Put the diced butter (room temperature) into a bowl and whisk with a mixer for a few minutes. If the butter is too hard to mix, warm it up on the stove for a short moment (use a metal bowl !!) Add the sugar and mix until you get a smooth consistency.

Beat the eggs and add them to the mixture little by little. The eggs should have room temperature.

Add the ground almonds (or hazelnuts) and the flour. Gently mix with a whisk until you get the creamy consistency as shown in the picture on the left.

before

after

Next, we roast the nuts. As you see in the photos, I use whole hazelnuts, almond slivers, and sliced almonds. Spread out the nuts on the baking paper and bake/roast for 10 minutes at 150째C (302째F).

Next, we use the puff pastry from “Keiko’s Puff Pastry” and roll out a rectangular sheet of 40 x 18 cm (15.7 x7.1 inch). Brush the long edges with water as shown in the picture (blue stripes). Then, fold along the long edge and make a rim of around 3 cm (1.2 inch)

3 cm

I made two sheets because otherwise, it’s not enough for my neighbors and my hungry husband.  Carefully put the pastry sheets onto a baking tin with baking paper. Dock the dough with a chopstick or fork to prevent blistering.

Now, it’s a good idea to start preheating the oven to 190°C (374°F).

Fill the nut filling into a pastry tube (I use a tube with a 1 cm opening). Pipe out the filling in parallel stripes onto the pastry sheet. If you don’t have a pastry tube, go and buy one.  Haha, it’s ok to do it without a pastry tube, but the result may look less “professional”. (The taste is the same, of course…)

Next, sprinkle the nut filling with the roasted nuts. First, the whole hazelnuts, then the almond slivers. Don’t use the sliced almonds, yet. They would burn in the oven. We use them later… Bake for 50 minutes at 190°C (374°F) in your preheated oven.

We need to bake it this long to make sure that the puff pastry below the filling is fully baked.

When the nut pie is ready, we start preparing the sweet “topping”. Slowly melt the apricot jam in a small pot and bring it to a boil. Take away from the heat. Then, cover the nut pie with a layer of hot apricot jam. A brush is a nice tool for this…

Next, mix the icing sugar with a little rum. If you donâ&#x20AC;&#x2122;t like alcohol, use lemon juice (or water), instead. Sprinkle the nut pie with the sugar icing. Finally, put the sliced almonds on topâ&#x20AC;Ś

Cut the pie into thin stripes (or thick stripes, that’s up to you ) and bring some over to your neighbors house. They will love it…

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