Puff Pastry – Nut Pie

Copyright © 2009 – keikos-cake.com – All Rights Reserved

What we need:

For the nut filling:

Butter (unsalted) 100 g (3.5 oz)

Egg 100 g (3.5 oz)

Sugar 100 g (3.5 oz)

Ground almonds 80 g (2.8 oz)

Flour 20 g (0.7 oz)

Apricot jam 250 g (8.8 oz)

Icing sugar 3 table spoons

Nuts:

Whole hazelnuts 100 g (3.5 oz)

Almond slivers 80 g (2.8 oz)

Sliced almond 80 g (2.8 oz)

For two nut pies:

Puff pastry 625 g (22 oz) These are the ground almonds (powder). You can

buy them in the supermarket. If you can’t find

ground almond powder, it’s ok to use ground

hazelnuts, instead. You can also use a food

processor to make your own ground nuts.

Note: The amount of ingredients on the photo(s) is

higher because I needed the same cream for

another recipe as well…

For the best results, use the puff

pastry from “Keiko’s Puff Pastry”:

http://PerfectPuffPastry.com

Put the diced butter (room temperature) into a

bowl and whisk with a mixer for a few

minutes. If the butter is too hard to mix, warm

it up on the stove for a short moment (use a

metal bowl !!)

Add the sugar and mix until you get a smooth

consistency.

Beat the eggs and add them to the mixture

little by little.

The eggs should have room temperature.

Add the ground almonds (or hazelnuts) and

the flour. Gently mix with a whisk until you

get the creamy consistency as shown in the

picture on the left.

Copyright © 2009 – keikos-cake.com – All Rights Reserved

Next, we roast the nuts. As you see in the photos, I use whole

hazelnuts, almond slivers, and sliced almonds.

Spread out the nuts on the baking paper and bake/roast for 10 minutes

at 150°C (302°F).

before after

Next, we use the puff pastry from “Keiko’s

Puff Pastry” and roll out a rectangular sheet

of 40 x 18 cm (15.7 x7.1 inch).

Brush the long edges with water as shown in

the picture (blue stripes). Then, fold along

the long edge and make a rim of around

3 cm (1.2 inch)

3 cm

I made two sheets because otherwise, it’s not

enough for my neighbors and my hungry

husband.

Carefully put the pastry sheets onto a baking tin

with baking paper.

Dock the dough with a chopstick or fork to

prevent blistering.

Now, it’s a good idea to start preheating the

oven to 190°C (374°F).

Fill the nut filling into a pastry tube (I use a

tube with a 1 cm opening). Pipe out the filling

in parallel stripes onto the pastry sheet.

If you don’t have a pastry tube, go and buy

one.

Haha, it’s ok to do it without a pastry tube, but

the result may look less “professional”. (The

taste is the same, of course…)

Copyright © 2009 – keikos-cake.com – All Rights Reserved

Next, sprinkle the nut filling with the roasted

nuts. First, the whole hazelnuts, then the

almond slivers.

Don’t use the sliced almonds, yet. They would

burn in the oven. We use them later…

Bake for 50 minutes at 190°C (374°F) in your

preheated oven.

We need to bake it this long to make sure that

the puff pastry below the filling is fully baked.

Copyright © 2009 – keikos-cake.com – All Rights Reserved

When the nut pie is ready, we start preparing

the sweet “topping”.

Slowly melt the apricot jam in a small pot and

bring it to a boil.

Take away from the heat. Then, cover the nut

pie with a layer of hot apricot jam. A brush is a

nice tool for this…

Copyright © 2009 – keikos-cake.com – All Rights Reserved

Next, mix the icing sugar with a little rum. If you

don’t like alcohol, use lemon juice (or water),

instead.

Sprinkle the nut pie with the sugar icing.

Finally, put the sliced almonds on top…

Copyright © 2009 – keikos-cake.com – All Rights Reserved

Cut the pie into thin stripes (or thick stripes, that’s up to you )

and bring some over to your neighbors house.

They will love it…

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