Pies and cakes

Walnut pie

Recipe collected from
Dumești

Walnut pie is commonly found in the Dumesti commune area. It is said to have been a dessert made on Sundays for children and the family. The recipe can be found in old notebooks in the elderly’s homes, a sign that it was prepared in almost every household. The ingredients came from the household, and the walnut kernels were stored by women in thick wrapping paper, in a dry place. Meanwhile, the number of ovens in households has decreased, but the recipe is still prepared today. On holidays, at the village’s feast, at anniversaries, various celebrations, or on Sundays, walnut pie is prepared, which is a symbol of traditional Dumesti village cuisine.

 

Ingredients:

– 1 kg wheat flour;

– 120 ml oil;

– 3 eggs;

– 1 teaspoon salt.

 

Sponge:

– 400 ml milk;

– 200 ml water;

– 20 g yeast;

– 50 g sugar;

– 100 g wheat flour;

– 1 pinch of salt.

 

Mix all the ingredients, sprinkle with a little wheat flour, and let it rise for 15 minutes.

 

Filling composition:

– 1 kg ground walnuts;

– 100 g raisins;

– ground cinnamon;

– 100 g oil;

– 200 g sugar.

 

Composition for pie coating:

– 2 eggs;

– 1 sachet of vanilla sugar.

 

Dough preparation:

Sift the wheat flour into a bowl, add the sponge composition, lukewarm oil, eggs, and salt. Mix well and knead by hand until all the ingredients are incorporated. Let the dough rise for about an hour. After it has risen, knead it a bit more and start working it into the pie sheets. Cut 10 pieces of dough, make 10 balls, and roll them out one by one into 10 sheets. Each sheet should be first brushed with a little oil, then sprinkle ground walnuts, ground cinnamon, 2 tablespoons of sugar, and raisins. Roll the sheets, twist them, and place them in a square tray that you have previously greased with oil. After you have finished, let the tray with the pies rise for about 25 minutes. Before placing them in the oven, brush them with the egg and vanilla composition. The baking time is 30 minutes at 180 degrees Celsius.

 

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