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GREEK CUISINE, TRAVEL GASTRONOMY and RECIPES
GREEK WALNUT PIE FOR MARTIN LUTHER KING’S DAY
GREEK WALNUT PIE FOR MARTIN LUTHER KING’S DAY

RUMOR HAS IT THAT MARTIN LUTHER KING’S FAVORITE DESSERT WAS PECAN PIE.

This year, to celebrate the great influential American activist, you can prepare a Mediterranean version of the famous pecan pie, that originates from Greece and is called “karidopita”.

Karidopita is traditionally a syrup dessert with walnuts, that is best known for its wonderful aroma, juicy texture, and taste that reminds us of our childhood years.

In Greece, there are various versions of karidopita, such as karidopita with orange, or chocolate, but today let’s take a look at a more traditional recipe, in case you want to give an authentic mediterranean twist to your MLK day’s dessert.

Pecan Pie
Karidopita

RECIPE

To prepare the traditional walnut pie, first put in a bowl all the ingredients – walnut, toast bread, cinnamon, cloves, nutmeg, baking powder – and mix.

Add the butter and the sugar in the mixer and mix for 6´-7´ until it gets creamy; then, add the yolks one by one, the zest and the brandy.

Pour the mixture into the bowl with the ingredients and mix well with a spoon. Mix the egg whites with the salt until they form soft peaks. Add 3 tbsp. add the egg whites in the mixture and stir to dilute. Finally, add the remaining mixed egg whites and gently fold the mixture with a spatula.

Butter a square fireproof dish or a round pan 28 or 30 cm. Bake in a preheated oven at 170oC (340oF) in for 35΄.

Let the walnut pie cool to get room temperature.

THE SYRUP 

To prepare syrup, boil all ingredient for 3 minutes. Cut the walnut pie into pieces and pour the hot syrup over the cold dessert.

NOTE: Poor slowly the syrup on the walnut pie. Let it rest to get room temperature and then serve.

INGREDIENTS: 

  • cups of coarsely ground nutmeat 
  • 2 cups breadcrumbs  
  • 1 sachet baking powder  
  • teaspoon clove 
  • teaspoon nutmeg 
  • teaspoons cinnamon  
  • 200 gr. milk butter  
  • cup sugar 
  • Zest from 1 orange
  • ½ cup cognac  

For the syrup 

  • 2½ cups sugar 
  • 2½ cups water 
  • vanilla 
  • tablespoon lemon juice 
  • 1/3 cup cognac