A recipe by Alexandro Papandreou

Walnut pie with cocoa and sweet orange cream

Preparation time: 20 minutes Cooking time: 40 minutes For 8-10 servings

Ingredients

8 filo pastry sheets 

375 g eggs (7-8 eggs)

250 g sugar

1 sachet vanilla powder

125 g bread crumbs

375 g walnuts 

1 tsp cinnamon

20 g cocoa

½ tsp baking powder 

¼ tsp cloves

Melted Lurpak® butter for the filo pastry sheets

For the syrup: 

300 g water

450 g sugar

25 g glucose

zest of ½ lemon 

1 cinnamon stick

For the cream:

200 g fresh Arla® cream cheese

3 tbsp powdered sugar

200 g Arla® cream

zest of 1 orange

 

 

Directions 

In the bowl of the mixer, put the eggs and the sugar and beat on medium speed until fluffy and fully combined.

In a small blender or food processor chop the walnuts so they are coarsely chopped but not powdered.

Put the walnuts, cocoa, bread crumbs, cloves, cinnamon, vanilla and baking powder in a bowl and stir to combine. 

Spread some butter on the bottom and the sides of a non stick 28 cm baking pan.

Layer with 8 filo pastry sheets, one by one, spreading the melted butter on each sheet separately.

Add the mixture with the walnuts to the mixture with the eggs and slowly, using a silicon spatula, stir to combine, from the bottom to the top, using circular motions.

Carefully spread the filling on the filo pastry sheets and wrap the pastry sheets toward the middle, creating a border. 

Put the pan in a preheated oven and bake at 170ο C for 40-45 minutes.

While the walnut pie is baking prepare the syrup and sweet cream.

For the syrup, put a pot on high heat and add the water, sugar, glucose, lemon zest and the cinnamon stick.

Bring to a boil and then lower the heat and simmer for 2-3 minutes.

For the sweet cream, put all the ingredients for the cream in the bowl of the mixer; the cream cheese, powdered sugar, cream and orange zest and whisk to a creamy consistency.

Once the walnut pie is ready remove it from the oven, allow it to fully cool and then pour over the hot syrup.

Slice the walnut pie in pieces and serve with 1-2 teaspoons of the sweet cream on each piece.

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