Puff pastry pies with nuts and beans
8 servings
80 minutes
Layered pastries with nuts and beans are an exquisite combination of crispy dough and tender, sweet filling. This recipe has roots in European cuisine, where the skillful blend of nuts, honey, and raisins creates a rich flavor bouquet. White beans give the filling a creamy texture, while pine and walnut add a rich aroma. These pastries can be served as a dessert or an original snack that pairs perfectly with tea or coffee. Their lightness and subtle nutty-honey flavor make them a favorite for family tea times and festive tables. The cooking method allows for a crispy crust on the outside and tenderness inside, turning each piece into a gastronomic delight.
1
Soak the beans in cold water for several hours.
- White beans: 200 g
2
Add beans to boiling water and cook on low heat until done (about 1 hour).
- White beans: 200 g
3
Meanwhile, chop the nuts and raisins in a blender, add honey, whip the mixture, and place it in a bowl.
- Pine nuts: 100 g
- Light raisins: 70 g
- Honey: 2 tablespoons
4
Cool the boiled beans, blend them into a puree, add to the nut mixture, and mix everything.
- White beans: 200 g
- Peeled walnuts: 100 g
5
Roll out the dough, divide it into squares (usually each square needs to be rolled out again, the thinner, the better).
- Yeast-free puff pastry: 250 g
6
Make pies by adding filling and giving the desired shape (I like round, like khinkali).
7
Quickly fry the pies until golden brown in a deep fryer or simply in vegetable oil (about 1.5–2 minutes on each side).
- Salt: pinch
8
Bake the pastries at 180 degrees for 15 minutes.