Thursday, June 4, 2009

Dry walnut pie

  • 500g. ready-made layers of dough for the pie
  • 400-500g. ground walnuts
  • 100-150g. raisins
  • 250g. sugar
  • 1 sachet vanilla sugar
  • oil for sprinkling dough layers and for greasing
  • 400-450g. sugar
  • 1dl. water
  • 1 vanilla-bean or 1 sachet vanilla sugar
  • 1 lemon
Grease a cake tin and place 2-3 dough layers in and sprinkle with oil. Mix walnuts, raisins and vanilla sugar. Spread some of the mixture over the dough layers, then again place a couple of dough layers sprinkled with oil, then walnuts. Repeat until all the dough layers and walnuts have been used and finish with 2-3 sprinkled dough layers.
Before baking, cut the pie in the tin into small squares. Bake in the oven preheated to 200°C until nicely brown. In the meantime prepare syrup: pour water over sugar, add vanilla and lemon cut into rounds. Simmer for about 20 minutes until the syrup is nearly tick.
Pour hot syrup over baked pie, put bake into lukewarm oven and leave for a further 15-20 minutes to absorb the syrup. When cooled turn the pie on to a plate and leave to stand for 1-2 days until completely dry. If it is kept in a dry and cool place, Bulgarian dry walnut cake can be used up to 10 days.

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