{"id":431,"date":"2020-05-07T09:42:27","date_gmt":"2020-05-07T09:42:27","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=431"},"modified":"2020-07-12T11:23:53","modified_gmt":"2020-07-12T11:23:53","slug":"engadiner-nut-pie","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/07\/engadiner-nut-pie\/","title":{"rendered":"Engadiner Nut Pie"},"content":{"rendered":"

Name: Patricia Simon
\nClass Year: 1968
\nCountry of Residence: Germany<\/p>\n

Why is this recipe great? What\u2019s its backstory? <\/h5>\n

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).<\/p>\n

<\/p>\n

Engadinernu\u00dftorte (Engadiner nut pie)<\/h5>\n

Serves 6-8. Takes approx. 30 min prep + 30 mins in the oven<\/em><\/p>\n

 Ingredients:<\/span><\/p>\n

For the dough:<\/strong><\/p>\n

300 g flour (plus some for rolling out)
\n115 g sugar
\n1 package vanilla sugar
\npinch of salt
\n2 egg yolks
\n190 g cold butter<\/p>\n

For the filling:<\/strong><\/p>\n

150 g shelled walnuts
\n150 peeled almonds
\n250 g sugar
\n200 g whipping cream
\n3 tablespoons honey<\/p>\n

Instructions:<\/span><\/p>\n

    \n
  1. Knead the dough ingredients to make a dough, divide into 3 parts and put in fridge.<\/li>\n
  2. Heat the oven to 180\u00b0<\/li>\n
  3. 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.<\/li>\n
  4. Chop nuts (not too fine), add them and honey to the caramel and let it all cool down a little, stirring occasionally.<\/li>\n
  5. 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).<\/li>\n
  6. 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.<\/li>\n
  7. 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.<\/li>\n<\/ol>\n

    Source:<\/span><\/p>\n

    Traditional Swiss recipe<\/p>\n","protected":false},"excerpt":{"rendered":"

    Name: Patricia Simon Class Year: 1968 Country of Residence: Germany Why is this recipe great? What\u2019s its backstory?  I first had this in the Engadin (Switzerland) about 40-50 years ago, … Continue reading Engadiner Nut Pie<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33058],"tags":[33256,4296,33126,142,33125],"class_list":["post-431","post","type-post","status-publish","format-standard","hentry","category-regional-traditional","tag-baking-dessert","tag-dessert","tag-nuts","tag-pie","tag-swiss"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=431"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/431\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}