Nut Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,954 cal. | (284 %) | ||
| Protein | 97 g | (99 %) | ||
| Fat | 472 g | (407 %) | ||
| Carbohydrates | 342 g | (228 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 42.6 g | (142 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 80.8 mg | (673 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 327 μg | (109 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 122.6 μg | (272 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 3,484 mg | (87 %) | ||
| Calcium | 653 mg | (65 %) | ||
| Magnesium | 647 mg | (216 %) | ||
| Iron | 15.8 mg | (105 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 12 mg | (150 %) | ||
| Saturated fatty acids | 206.7 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 1,209 mg | |||
| Complete sugar | 184 g |
Ingredients
- For the pastry
- 220 grams Pastry flour
- 1 egg
- 180 grams butter
- 1 tsp sugar
- salt
- For the topping
- 150 grams Date
- 80 grams chopped Hazelnuts
- 80 grams chopped Walnut
- 50 grams butter
- 100 grams slivered almonds
- 50 grams sugar
- 200 grams Whipped cream
- 1 egg yolk
- almonds (for garnishing)
- Fat (for the pan)
Preparation steps
For the pastry: combine flour with egg, butter, sugar and salt and quickly knead to a smooth pastry. Shape into a ball and wrap in aluminum foil, refrigerate for 1 hour. For the topping: halve and pit dates, chop finely. Heat butter in a pan and toast nuts for a few minutes, add sugar and caramelize.
When sugar turns brown, remove pan from the heat and add cream, bring to a boil and add dates. Roll out 2/3 of pastry into a thin circle about 30 cm in diameter (approximately 12 inches). Line springform pan with it, making 2 cm edge all around (approximately 3/4 inch). Prick the bottom of pastry with a fork several times.
Spread nut mixture on top. Roll out remaining pastry to 27 cm circle (approximately 11 inches) and place on top of nut mixture. Press the edges together with a fork and brush pastry with beaten egg yolk. Sprinkle with almonds and bake in preheated oven at 200°C (approximately 400°F) for about 40 minutes. Wrap in aluminum foil and refrigerate. Let rest at least 2 weeks before serving and keep maximum 6 weeks.
