Grapes and Walnut Filo Pie


I hope that grapes are still available where you are and that it's not too late to try this delicious filo pie with a very unique taste which I came across recently in one of my mum's magazines while visiting Serbia.

The original recipe required white grapes, but since I could't find a nice sweet variety, I opted for the red - sweet and juicy - German sort. It worked out so good that it made me wonder whether I should ever bother trying to make it with white grapes. It's a matter of preference - you choose, you won't make a mistake either way.

Grapes and Walnut Filo Pie

1 kg grapes ( seedless if possible)
500 g filo pastry
250 g sugar
200 ground walnuts
1,5 dl oil
zest of 1 lemon
2 eggs
pinch of nutmeg
10 g vanilla sugar
 icing sugar for dusting

Clean the grapes, place them into a deep baking pan, sprinkle with sugar and bake for about half an hour on 200 C. Leave it to cool, then add ground walnuts and the rest of the ingredients - mix to combine.
Take a 26 cm round or equivalent square cake tin, oil it and lay two sheets of filo pastry making  across (+) shape over the tin base - let the ends hang out. Sprinkle with filling.Leave 3 pastry sheets on side and divide the rest of the into quarters, then roll them as shown on the pictures below with a spoon of filing in the middle. When you covered the bottom with these small rolls completely, springle them with a bit of filing and cover with  one spared filo sheet, put more filling over and arrange another layer of rolls on the top of it. use the rest of the filling to put it on the top of them, bring the hanging end back , sprinkle with a bit of filling and cover with 3rd spare filo sheet. Brush with a little bit of oil and bake for 20 minutes on 200 C/392F.
Transfer it to a cooling rack then dust with an icing sugar and decorate with some toasted almond flakes.

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