Grape and Walnut Pie | Crispy Autumn Dessert
(0)
65 min
Under an hour
Sezamo
Plăcintă tradițională învârtită cu boabe dulci de struguri albi de toamnă, miez crocant de nucă și aromă caldă de scorțișoară, învelită în foi fine și rumenite cu unt.
Preparation method
Preparing the grapes and the filling
Wash the white grapes thoroughly and pull the grapes from the stems. Dry them with a clean kitchen towel and cut the larger grapes in half (removing the seeds if necessary).
Roughly chop the walnut kernels and toast them lightly in a dry pan for 2-3 minutes to release their aroma. In a large bowl, combine the grapes with the toasted walnuts, granulated white sugar, vanilla sugar, ground cinnamon, and wheat semolina. The semolina will absorb the sweet juice released by the grapes during baking, keeping the pie juicy without making the pastry soggy.
Assembling and rolling the pie
Preheat the oven to 180°C and line a round or rectangular baking tray with baking paper. Melt the unsalted butter over low heat.
Chef's tip
If you use seedless white grapes, you can leave them whole if they are small to medium-sized.
Wheat semolina is essential: it prevents the grape juice from making everything runny and keeps the outer pastry sheets extremely tender and crispy.
15 min
Under an hour
