In honour of the trashily fabulous Eurovision I will be spending my weekend watching the multicoloured glory from Oslo and eating delicious European flavours. This pie tastes like baklava but with a fraction of the time and effort involved – perfect to whip up before abandoning yourself to key changes, wind machines, gratuitous saxophones and unnecessary violins. Recipe is originally from the Pillsbury website. Enjoy!
2 sheets of short crust pastry (home made or frozen)
2 1/2 cups finely chopped walnuts
1/4 cup brown sugar
2 tablespoons white sugar
1 1/2 tsp cinnamon
3/4 cup butter, melted & cooled
3/4 cup honey
1 tablespoon lemon juice
Preheat the oven to 160 degrees. Grease a round pyrex pie tin and line with first sheet of pastry.
Mix the walnuts, sugars and cinnamon together.
Pour 1/4 cup melted butter over the pastry in the pie tin; spread walnut mixture over this and drizzle over another 1/4 cup butter. Top with the second sheet of pastry, cut large slits in the pastry and top with the remaining 1/4 cup of melted butter.
Bake for 45-55 minutes or until golden brown. Meanwhile, cook honey and lemon over a medium heat in a small saucepan until it has a watery consistency.
Remove pie from oven. Carefully pour over the hot honey mixture, letting it seep into the slits. Cool before serving with ice cream or cream.
