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Engadiner Nusstorte question

DJHinAZ's picture

I am looking at desserts for Thanksgiving.
The last couple of years I have made a mohnstriezel, but this year I wanted to do something different.

Looking through my Dr. Oetker cookbook, my boyfriend STRONGLY requested I make the Engadiner Nusstorte (Engadine walnut pie). Neither of us have had it before, he just likes nut-filled desserts, so I will try it.

The recipe makes a dough from flour, baking powder, vanilla sugar, salt, egg, and butter. The filling is basically carmelized nuts, from what I can tell: walnuts, sugar, cream, honey, and egg white. The dough lines a springform pan, then the nut filling goes in, and then there is a dough cover.

I was wondering if I could make this in a rectangular, non-springform pan, cool it in the pan, and then cut it into squares, sort of like a bar cookie.

Let me know if you need more details or anything.

Your thoughts and opinions would be GREATLY appreciated!

ETA: Here's a link to a similar recipe on Nick Malgieri's website:
He doesn't say springform pan... this gives me hope...

Edited 10/30/2009 9:12 pm by DJHinAZ