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Engadine Torte

Page history last edited by PBworks 12 years, 10 months ago

Engadine Torte


DG's note: This scrumptious caramelized nut torte is from Sally Olsen, who made it for our early Thanksgiving party, 11/4/07.  I think it's a Swedish pie.  Sally's recipe is photocopied from a mystery cookbook with an inset drawing of a walnut for the baffled.


This  is a great do-ahead dessert.  It  keeps well,  baked or unbaked, and freezes beautifully. 

(Makes 12 servings.)


2 1/2 c. sugar

1 c. heavy cream

2 1/2  c. broken walnuts

1 c. butter

1 egg

2 3/4 c. flour

1 egg white, lightly beaten


Place 2 cups of the sugar in large heavy skillet.  Stir over medium heat with a wooden spoon until sugar melts completely and turns a deep golden brown.  Add cream all at once.  Stir carefully as mixture will steam and bubble furiously.  Stir until combined, then mix in walnuts.  Set aside to cool to room temperature.


Beat butter with electric mixer until light and fluffy.  Gradually add remaining 1/2 cup of the sugar.  Beat in egg.  Gradualy blend in flour.


Measure 2 cups of dough into 9-, 10-, or 11-inch torte pan (with removable sides).  [Sally cooked it in a shallow glass pie dish.]  Press dough evenly over bottom and sides of pan.  Spoon cooled nut mixture into pan.  Chill.


Shape remaining dough (about 1 cup) into a flat round.  Place between 2 sheets of waxed paper and roll out large enough to fit over nut filling in torte pan.  Chill about 1 hour.  Peel off 1 sheet of paper and center over nut filling.  Peel off other sheet of paper.  Press edges together to seal, and pinch off any excess.  Make a design along edge with tines of a fork.  Prick top with the fork and brush with beaten egg wh te.  Bake in pre-heated 350 degree oven for 45 to 60 minutes, or until well browned.  Cool.  Cut in wedges to serve. 






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