Dry Walnut Pie Recipe

When it comes to pies, traditional recipes like Dry Walnut Pie or the hazelnut version are a must-have for special occasions. These pies are loved for their simple ingredients and rich flavors.

Ingredients:

• 2.2 lbs thin pastry sheets (phyllo dough)
• 1 cup ground walnuts
• 1 cup raisins
• 1 cup sugar
• 1 tsp ground cinnamon
• 1 packet of vanilla sugar (or 1 tsp vanilla extract)

Preparation:

1. Prepare the phyllo dough. In a greased baking tray, layer 4–5 sheets, sprinkling each with oil and a filling made of walnuts, sugar, raisins, and cinnamon.
2. Repeat the process with another layer of sheets, followed by the filling, until all sheets and filling are used.
3. Brush the top layer with oil. Cut the pie into pieces before baking, sprinkle with water, and bake at 300°F (150°C).

For the syrup:

• 3 ¾ cups sugar
• 2 cups water
• 1 lemon, cut into cubes

1. Combine sugar, water, and lemon in a pot. Bring to a boil and cook until the syrup thickens slightly.
2. Pour the hot syrup over the slightly cooled pie.

Dry Pie With Hazelnuts Recipe

Ingredients:

• 4 cups ground roasted hazelnuts
• 4 cups sugar
• 1 lb (16 oz) pastry sheets (phyllo dough)
• ½ tsp ground cinnamon
• 1 sour apple, finely grated
• Zest of 1 lemon
• ⅔ to ¾ cup oil (about 5–6 fl oz)

Syrup:

• 2 ½ cups water
• 2 cups sugar
• 1 lemon, sliced

Preparation:

1. Preheat the oven to 350°F (180°C). Grease a 10×14 inch baking tray and line it with parchment paper.
2. Prepare the syrup: Combine water and sugar, bring to a boil, add lemon slices, and simmer for 6–7 minutes. Let it cool.
3. In a large bowl, mix sugar, hazelnuts, and cinnamon. Trim the phyllo sheets to fit the tray but keep the scraps.
4. Lightly brush the tray with oil. Layer one phyllo sheet, brush with oil, and repeat with another sheet. Sprinkle a layer of hazelnut-sugar mixture evenly.
5. Cover with another sheet and continue layering, occasionally adding grated apple and lemon zest. Use scraps in the middle layers.
6. Finish with two well-oiled sheets on top. Cut the pie into squares. Heat the remaining oil and pour over the cuts.
7. Bake for about 30 minutes or until golden brown. Pour the cooled syrup over the hot pie and allow it to soak and cool before serving.