Little boats filled with walnuts

Name: Little boats filled with walnuts
Total time: 1 h 30 min
Yield: about 16 pieces
Cuisine: Hungarian
Ingredients: Dough: 200 g plain flour; 120 g cold butter; 40 g icing sugar; 1 egg yolk; 1 tbsp sour cream; 1 pinch salt; Filling: 100 g ground walnuts; 60 g sugar; 1 dl water; 40 g raisins, finely chopped; 20 g pistachios, finely chopped; 10 g butter; 1 egg for brushing

Time: 1 hour 30 minabout 16 piecesapprox. 130 kcal / serving (estimated)approx. 2 g protein / serving

Walnut-filled little boats are an elegant old Hungarian pastry: crumbly dough in boat-shaped molds with a raisin-pistachio walnut filling and a lattice top. Excellent for a festive platter. They can also be baked in tartlet molds.

Little boats filled with walnuts (illustration)

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Method

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Mix the flour with the icing sugar and salt, rub in the cold butter, add the egg yolk and sour cream, and knead quickly. Chill wrapped for 30 minutes.
For the filling, bring the sugar and water to a boil, add the butter, raisins, pistachios and ground walnuts, and cook for 2-3 minutes into a thick mass that is hard to stir. Let it cool.
Preheat the oven to 180 °C (165 °C fan). Roll the dough to 3 mm and press it into boat-shaped (or tartlet) molds, trimming the excess.
Spoon the filling into the molds.
Cut thin strips from the remaining dough and lay them over the filling as a lattice. Brush with egg.
Bake for 15-18 minutes until golden. Cool slightly, then carefully unmold. Keeps in a closed tin for 5 days.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Use the filling cooled.
Roll the dough thin so it is not thick.
Let it cool a bit before unmolding.
Can also be made in tartlet molds.

Frequently asked questions

Without molds?

In a muffin tin or mini tartlet molds.

How long does it keep?

In a tin for 5 days.

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