Sweet Walnut Layer Pie with Syrup

Traditional walnut pie with phyllo layers, raisins, and cinnamon, finished with a lemony syrup. A sweet and crisp dessert with Eastern European roots.

Ingredients:

• 1 package of phyllo dough (about 1.1 lbs)
• 1 cup ground walnuts
• 1/2 cup raisins
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 1 packet (1 tablespoon) vanilla sugar
• Vegetable oil (for brushing)

For the Syrup:

• 3 3/4 cups granulated sugar
• 2 cups water
• 1 lemon, chopped with peel

Instructions:

1. Preheat the oven to 300°F (150°C). Lightly grease a baking pan.
2. In a bowl, combine the walnuts, raisins, sugar, cinnamon, and vanilla sugar.
3. Layer 4 to 5 sheets of phyllo dough in the prepared pan, brushing each with a little oil.
4. Sprinkle a portion of the walnut mixture over the top. Repeat layering dough and filling until used up.
5. Finish with a top layer of phyllo dough, brushed well with oil. Slice the pie into pieces before baking.
6. Lightly sprinkle the top with water and bake for 45 to 60 minutes or until golden brown.
7. While the pie bakes, make the syrup: Combine sugar, water, and chopped lemon in a saucepan. Bring to a boil, then simmer for 10–12 minutes until slightly thickened.
8. Once the pie is fully cooled, pour the hot syrup evenly over it. Let it rest for several hours to absorb.

Vegan Figs and Beer Cake

A moist, eggless fig cake with beer and walnuts, filled with a jelly candy and nut mix. Perfect for fasting periods or vegan diets.

Ingredients:

• 3 1/4 cups granulated sugar (divided)
• 2 3/4 cups all-purpose flour
• 1 1/2 cups dried figs, finely chopped
• 1/2 cup jelly candies, finely diced
• 1/2 cup chopped walnuts
• 3/4 cup ground walnuts
• 12 tablespoons vegetable oil (3/4 cup)
• 1 (16.9 fl oz) bottle of beer
• 1 lemon, zested
• 1 tablespoon baking powder
• 1 tablespoon dark rum
• A few drops of raspberry extract (optional)

Instructions:

For the glaze, dissolve the remaining 3/4 cup sugar in a bit of hot water with the rum and raspberry extract. Pour over the top of the cake for a glossy finish.

In a large mixing bowl, pour in the beer. Add 1 1/4 cups sugar, ground walnuts, oil, lemon zest, flour, and baking powder. Mix well until smooth.

Pour the batter into a greased and floured 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 30–40 minutes or until a toothpick comes out clean.

Allow the cake to cool, then slice it horizontally to form two layers.

In a saucepan, dissolve 1 1/4 cups sugar in 1 cup of water. Bring to a gentle boil, then reduce heat and simmer until slightly thickened.

Stir in the chopped figs and walnuts. Let the filling cool, then mix in the diced jelly candies.

Spread the filling between the two cake layers.

For the glaze, dissolve the remaining 3/4 cup sugar in a bit of hot water with the rum and raspberry extract. Pour over the top of the cake for a glossy finish.