Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte

This caramelly rich pie with walnuts is a typical swiss speciality of the region of graubünden in switzerland.

Put all the ingredients for the pastry in a food processor and pulse until homogeneous.

If necessary , add 1 or 2 tablespoon of water.

With the dough , prepare 2 balls and keep in the refrigerator for at least 30 minutes.

Put the sugar , water and honey in a large heavy-based saucepan over medium heat.

Stir gently to dissolve the sugar.

Bring to the boil and let it continue to boil until it becomes a dark golden color.

Stir from time to time.

Add the nuts and the cream and stir the walnuts until well coated.

Remove the saucepan from the heat and.

Set aside to cool.

Preheat the oven to 180c grease a 30 cm tin.

Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square.

Press the edges of the pastry against the side of the tin.

Scrape the filling onto the pastry.

Level the top as well as you can , but dont apply too much pressure , or you may tear the pastry and the filling will leak out.

Fold the excess pastry .

flour, butter, sugar, salt, egg, water, walnuts, heavy cream, honey, egg white, egg yolk