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European   -   Walnut And Raisin Pie (Serbia)   adapted from Mediterranean Cooking

  • 1/2 Cup Golden Raisins
  • 1/4 Cup Plum Brandy
  • 2 Cups Walnuts
  • 1/4 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1 Tablespoon Lemon Peel -- grated
  • 1/2 Pound Filo Dough
  • 3 Tablespoons Vegetable Oil -- mixed with
  • 2 Tablespoons Clarified Butter
  • 3/4 Cup Sugar
  • 1/2 Cup Water
  • 1 Teaspoon Lemon Juice
Directions Preheat oven to 350 degrees. Soak raisins in brandy until plump. In the food processor, grind walnuts with raisins and a 1/4 cup sugar. Add remaining sugar, cinnamon, and lemon peel. Process until almost smooth. Oil a 9x13 inch baking pan. Line with half the filo, trimming edges to fit. Brush or sprinkle with oil mixture. Spread prepared raisin mixture evenly over dough. Cover with remaining dough. Drizzle with oil mixture. Brush the top leaf lavishly. With a very sharp knife, score the pie with criss cross lines to form the traditional diamond pattern or cut into squares. Dip fingers of one hand into water. Shake hand over half the surface, repeat with the other half. Bake about 45 minutes or until golden brown. While the pie is baking, make the sugar syrup. Combine ingredients in saucepan and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. Remove pie from oven when done and repeat cutting through the layers. Pour warm syrup all over it. Return to oven to b
ake for 5 minutes. Allow pie to cool to room temperature. Remove pieces from baking pan. Allow pieces to dry out on a parchment lined surface for 2 days. Cover with cheesecloth .
Serves 10
Time to Make 0:00

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