Soft and Creamy Walnut Pie

So easy because of the vacuum-packed walnuts and tastes so good.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4-6 Cook: 50 min

Ingredients

Pie Filling:
Walnuts (vacuum-packed) 1 pack
Butter 1 tbsp
Caster sugar 2 tbsp
Walnut puree 1/2 tin
Ground almonds 3 tbsp
Caster sugar 2 tbsp
Double cream as required
Salt a pinch
Vanilla extract 1/2 tsp
Rum (optional) 1 tsp
Puff pastry 1 pack
Egg 1

Method

1
Roll out the puff pastry to 2mm thick and cut out two rounds - 20cm diameter and 18cm diameter. Keep in the fridge.
2
Put the caster sugar into a shallow pan and heat until it becomes a brown caramel.
3
Roughly chop the walnuts and add to the pan. Add some drops of water until the walnuts are soft. Add the butter and turn the heat off.
4
Put the walnut puree, ground almonds, caster sugar, double cream and salt into a bowl...
5
Add the vanilla extract and rum and mix well.
6
Add Step 3 to Step 5 and mix together well.
7
Put the 18cm round pastry onto a backing sheet and spread evenly with the paste from Step 6, leaving 1cm rim all around the edge.
8
Brush some beaten egg around the edge.
9
Cover with the 20cm round pastry and press down with a fork all around the edge to seal it.
10
Score a pattern on the top pastry and brush with beaten egg.
11
Put into a preheated oven 180C (Gas mark 4) for 30 minutes. Slice and serve.
12
This is the vacuum-packed and tinned walnuts I used.

Tips & Note

●Use two different sized plates to cut out the pastry at Step 1 to make it easier.

Soft and Creamy Walnut Pie

So easy because of the vacuum-packed walnuts and tastes so good.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4-6

Cook: 50 min

Ingredients

Pie Filling:
Walnuts (vacuum-packed) 1 pack
Butter 1 tbsp
Caster sugar 2 tbsp
Walnut puree 1/2 tin
Ground almonds 3 tbsp
Caster sugar 2 tbsp
Double cream as required
Salt a pinch
Vanilla extract 1/2 tsp
Rum (optional) 1 tsp
Puff pastry 1 pack
Egg 1

Soft and Creamy Walnut Pie

Recipe ID :474 Posted on 05 MAY 2015

Serves 4-6

Cook 50min
views 2,118
printed 112

saved 5

So easy because of the vacuum-packed walnuts and tastes so good.

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Ingredients

Print Ingredients Email Ingredients
1 pack
1 tbsp
2 tbsp
1/2 tin
3 tbsp
2 tbsp
as required
a pinch
1/2 tsp
1 tsp
1 pack
1

Method

Cook
50min
1
Roll out the puff pastry to 2mm thick and cut out two rounds - 20cm diameter and 18cm diameter. Keep in the fridge.
2
Put the caster sugar into a shallow pan and heat until it becomes a brown caramel.
3
Roughly chop the walnuts and add to the pan. Add some drops of water until the walnuts are soft. Add the butter and turn the heat off.
4
Put the walnut puree, ground almonds, caster sugar, double cream and salt into a bowl...
5
Add the vanilla extract and rum and mix well.
6
Add Step 3 to Step 5 and mix together well.
7
Put the 18cm round pastry onto a backing sheet and spread evenly with the paste from Step 6, leaving 1cm rim all around the edge.
8
Brush some beaten egg around the edge.
9
Cover with the 20cm round pastry and press down with a fork all around the edge to seal it.
10
Score a pattern on the top pastry and brush with beaten egg.
11
Put into a preheated oven 180C (Gas mark 4) for 30 minutes. Slice and serve.
12
This is the vacuum-packed and tinned walnuts I used.

Tips & Note

●Use two different sized plates to cut out the pastry at Step 1 to make it easier.

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