Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany
Why is this recipe great? What’s its backstory?
I first had this in the Engadin (Switzerland) about 40-50 years ago, and I thought I was in heaven. But it didn’t occur to me for decades to try to make it myself. A few years ago I found a recipe in a magazine and, being a MHC alum, thought “why not?”. The rest is history (and hips).
Engadinernußtorte (Engadiner nut pie)
Serves 6-8. Takes approx. 30 min prep + 30 mins in the oven
Ingredients:
For the dough:
300 g flour (plus some for rolling out)
115 g sugar
1 package vanilla sugar
pinch of salt
2 egg yolks
190 g cold butter
For the filling:
150 g shelled walnuts
150 peeled almonds
250 g sugar
200 g whipping cream
3 tablespoons honey
Instructions:
- Knead the dough ingredients to make a dough, divide into 3 parts and put in fridge.
- Heat the oven to 180°
- Heat the sugar slowly with 3 tablespoons of water, cook it until it turns into gold-brown carame. l Add cream, continue cooking (medium heat) for 10 minutes, stirring constantly, until all is gold-brown and thickened.
- Chop nuts (not too fine), add them and honey to the caramel and let it all cool down a little, stirring occasionally.
- Roll out the dough for two “plates” for a 24 cm form and one “snake” which will be made into the side (at least 2 cm high).
- Line the form bottom and side with dough, pour in filling, put dough lid on and push it down around the sides to seal the dough encasing of the filling.
- Bake ca. 20-25 minutes until golden. Let it cool completely, best for 1-2 days before cutting, as it will set better. You can put powdered sugar on it before serving, but I find it sweet enough without.
Source:
Traditional Swiss recipe