Several pastry – we need thin pastry layers;
80 gr. melted and cooled butter spreads before baking;
125 gr. butter for the stuffing;
150 gr. brown sugar;
180 gr. of finely ground walnuts;
20 gr. ground almonds;
pinch of salt;
1/2 tsp cinnamon;
25 ml Baileys (recipe with rum, but I did not);
50 gr. flour;
powdered sugar for sprinkling;
It’s better to start with the preparation of the previous day, because this pie needs some time and the mixture for the filling has to be prepared earlier.
To prepare the filling start with beating the soft butter with the sugar in a bowl, then add the almonds, the walnuts and meat everything until fluffy cream.
Then start adding the eggs one at a time and stir continiously.
Add the alcohol and the spices.
Finally pour the flour and stir with a wooden spoon until everything is mixed well.
Cover the bowl with transparent film and leave the mixture in the fridge overnight.*
*There is an option to skip the long wait by adding 1/2 tsp baking powder to the mixture and leave it in the fridge for 2 hours only.
Choose a baking form with falling walls and then brush it with oil.
Begin by wtack one of t he pastry layers and after each brush with butter.
Arrange the pastry layers so at the end you will be able to cover the top of the mixture when we pour it insidе.
I have used 7-8 pastry layers for 26cm. form.
When you’re done with the base, pour the mixture with the walnuts and smooth well.
Then use each of the end of the pastry layers to form a cover over the mixture.
Brush with melted butter and bake into preheated oven to 170C/335F for about 45 minutes until nice golden color.
10 minutes before the end of the time, mix the sliced almonds with melted butter and pour it on the top of the pie. Then leave in the oven.
When the dessert is ready, leave it to cool before serving.
Bon apetit 🙂