John Myers
Baking: Nougat and Nut Pie
The perfect baking: nougat and nut pie recipe with a picture and simple step-by-step instructions.
* for the syrup
- Or filo pastry, approx. 9-10 large sheets
- 100 g Ground hazelnuts
- 100 g Chopped walnuts
- 2 tsp Sugar
- 0,5 tsp Ground cinnamon
- 2 tbsp Nougat
- 65 g Butter
- 125 ml Water
- 180 g Sugar
- 0,5 tsp Grated lemon peel
- 30 g Honey
- 25 ml Lemon juice
- 2 tsp Rose water
- Mix nuts, sugar and cinnamon. Melt the nougat over a hot water bath. Mix with half of the nut mixture.
- Melt the butter at a low temperature until it foams slightly.
- Spread a thin layer of butter on the baking sheet, then place a sheet of pastry on top, then brush this thinly with butter until a total of 10 sheets are on the baking sheet.
- Spread the nougat and nut mixture on top.
- Now place another 5 sheets of pastry, each brushed with butter, on top.
- Scatter the nut mixture there. Then put another 5 sheets of pastry on top, brushed with butter.
- Carefully cut into pieces and brush with the remaining butter.
- Bake in an oven preheated to 180 ° C for about 20-30 minutes until the surface is lightly browned.
- Meanwhile, prepare the syrup. To do this, put water, sugar, lemon peel and lemon juice in a saucepan, bring to the boil and cook for about 5 minutes. Then stir in honey and rose water and simmer gently for another 5 minutes.
- Pour the hot syrup onto the baked, still warm, pie and let it cool down completely.
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