Walnut Pie Karythopitta
Indulge in the rich, aromatic flavors of Walnut Pie (Karythopitta), a classic Greek dessert that beautifully combines tender, spiced cake with a luscious honey-lemon syrup. This irresistible treat features a moist, nutty base made with finely chopped walnuts, warm cinnamon, and cloves, creating a symphony of comforting autumnal flavors. Baked to golden perfection and then soaked in a silky syrup infused with honey and a hint of citrus, Karythopitta achieves the perfect balance of sweet and tangy. Ideal for celebrations or as a cozy dessert, it’s simple to prepare yet elegantly decadent. Serve this delightful walnut pie on its own or with a dollop of whipped cream or vanilla ice cream for a truly indulgent experience. Perfect for your next gathering or as a sweet way to explore Greek cuisine!
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Recipe Information
Ingredients
- 250 grams Walnuts
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground cloves
- 4 Eggs
- 200 grams Granulated sugar
- 180 grams Unsalted butter (melted)
- 120 milliliters Milk
- 1 teaspoon Vanilla extract
- 250 milliliters Water
- 250 grams Sugar (for syrup)
- 2 tablespoons Honey
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 180°C (350°F) and grease a 9x13-inch baking pan with butter or cooking spray.
Finely chop the walnuts or pulse them in a food processor until they have a crumb-like consistency, but avoid turning them into a paste.
In a mixing bowl, sift together the flour, baking powder, ground cinnamon, and ground cloves. Set this dry mixture aside.
In a large bowl, beat the eggs and sugar together using a hand mixer or stand mixer on medium speed until fluffy and pale (about 3-4 minutes).
Reduce the mixer speed to low and gradually add the melted butter, milk, and vanilla extract, mixing until well combined.
Switch to a spatula and fold the dry ingredients into the wet mixture in batches. Gently incorporate the chopped walnuts into the batter and mix until evenly distributed.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
While the pie is baking, prepare the syrup. Combine the water, sugar (250 grams), honey, and lemon juice in a saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5-6 minutes. Remove from heat and let the syrup cool slightly.
Once the pie is baked, remove it from the oven and allow it to cool for 10-15 minutes. Slice the pie into squares or diamond shapes while it is still in the pan.
Slowly pour the warm syrup over the pie, ensuring it is evenly soaked into all parts.
Let the Karythopitta sit at room temperature for at least 2 hours to allow the syrup to fully absorb before serving. Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
5900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.8 g | 427% | |
| Saturated Fat | 115.9 g | 580% | |
| Polyunsaturated Fat | 118.1 g | ||
| Cholesterol | 1148 mg | 383% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 687.6 g | 250% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 499.2 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 631 mg | 49% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1897 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
