Gluten Free Walnut Pie – Karidopita, that will blow your mind both because of how easy it is to bake and because it always turns out perfectly and everyone will love it. It’s just hard to resist eating two pieces at a time.

Walnuts are one of the most beneficial nuts. They contain twice the amount of antioxidants compared to other nuts. Among all the good things that walnuts have, such as fiber, vitamin B, melatonin, manganese, zinc, iron, etc., they are delicious!!!

Their taste and aroma are unique and when I make this walnut pie – Karidopita, the whole house gets this aroma. But it disappears very easy. My original recipe was for double the amount for the large backing pan that the stove has (40X30cm / 12X16” inches). Trust me that when you go to make it the 2nd time, you will make double the amount that I am giving you now, because you will know that there will be no crumb left in a very short time.


Yields20 ServingsDifficultyIntermediate

Prep Time15 minsCook Time35 minsTotal Time50 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 8 eggs
 8 tbsp sugar
 8 tbsp grated gf rusks Schär’s Fette Biscottate
 150 g coarsely chopped walnuts
 2 tsp baking powder
 cinnamon or cloves powder or both
 ½ tsp vanilla extract
for syrup
 2 cups granulated sugar
 2 cups water
 lemon peel
 ½ shot of ouzo or cognac
for decoration (optional):
 20 pieces of walnuts

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Separate the eggs into whites and yolks in two bowls.

2

Beat the egg whites into a meringue and set aside.

3

Beat the yolks well with the sugar until the sugar melts.

4

Then add breadcrumbs, baking powder, cinnamon powder and vanilla extract one by one and mix them well.

5

Add the walnuts to this mixture and mix lightly.

6

At the end, slowly add the meringue little by little and mix lightly with a maryse spatula so that everything is combined together.

7

Butter a 25X30cm/ 10X12“ inches pan and sprinkle with some breadcrumbs.

8

Pour in the mixture evenly. The texture is like a cake but a little more liquidy, so with a maryse spatula we easily spread it all over the pan.

9

Bake at 180°C/350°F at fan oven for about 35 minutes.

10

While the dessert is baking, we make the light syrup.

11

Pour the water, sugar and lemon peel in a saucepan and let it boil for a few minutes. (This syrup becomes lighter than regular syrups.)

12

When the syrup is ready, add the cognac or ouzo and turn off the fire.

13

When the walnut pie - karidopita is baked, take it out of the oven and cut it into pieces. From my mother I inherited to cut all these sweets with syrup in the shape of a diamond (rhombus).

14

Pour the syrup slowly over the entire surface of our walnut pie - karidopita with a ladle.

15

Let it absorb and cool well before serving. At least 2 hours.

16

Optionally decorate with a piece of walnut in the center of each piece.

Ingredients

 8 eggs
 8 tbsp sugar
 8 tbsp grated gf rusks Schär’s Fette Biscottate
 150 g coarsely chopped walnuts
 2 tsp baking powder
 cinnamon or cloves powder or both
 ½ tsp vanilla extract
for syrup
 2 cups granulated sugar
 2 cups water
 lemon peel
 ½ shot of ouzo or cognac
for decoration (optional):
 20 pieces of walnuts

Directions

1

Separate the eggs into whites and yolks in two bowls.

2

Beat the egg whites into a meringue and set aside.

3

Beat the yolks well with the sugar until the sugar melts.

4

Then add breadcrumbs, baking powder, cinnamon powder and vanilla extract one by one and mix them well.

5

Add the walnuts to this mixture and mix lightly.

6

At the end, slowly add the meringue little by little and mix lightly with a maryse spatula so that everything is combined together.

7

Butter a 25X30cm/ 10X12“ inches pan and sprinkle with some breadcrumbs.

8

Pour in the mixture evenly. The texture is like a cake but a little more liquidy, so with a maryse spatula we easily spread it all over the pan.

9

Bake at 180°C/350°F at fan oven for about 35 minutes.

10

While the dessert is baking, we make the light syrup.

11

Pour the water, sugar and lemon peel in a saucepan and let it boil for a few minutes. (This syrup becomes lighter than regular syrups.)

12

When the syrup is ready, add the cognac or ouzo and turn off the fire.

13

When the walnut pie - karidopita is baked, take it out of the oven and cut it into pieces. From my mother I inherited to cut all these sweets with syrup in the shape of a diamond (rhombus).

14

Pour the syrup slowly over the entire surface of our walnut pie - karidopita with a ladle.

15

Let it absorb and cool well before serving. At least 2 hours.

16

Optionally decorate with a piece of walnut in the center of each piece.

Gluten Free Walnut Pie – Karydopita
  • The more hours you let it soak up the syrup, the more it puffs up. It is ideal to make it the day before you serve it.
  • The 8 tablespoons of breadcrumbs are about 5-6 rusks Schär’s Fette Biscottate. Don’t forget to grind another one to have it for sprinkle the baking pan.
  • Makes about 20 normal servings.

Good Luck and Bon Appétit!!!

Did you make this recipe?

I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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