Walnut Baklava Slab Pie
 
 
A walnut baklava slab pie that pairs the gooey deliciousness of pecan pie with the warmth and spice of baklava.
Yield: 16 servings
Ingredients
For the cream cheese crust
  • 2½ cups + 2 tbsp all purpose flour
  • 8 tbsp unsalted butter, cubed and frozen for 20 minutes
  • 8 tbsp cream cheese, cubed and refrigerated for 20 minutes
  • ¼ tsp kosher salt
  • ½ cup ice water
For the filling
  • 6 tbsp unsalted butter
  • 1¼ cups packed brown sugar
  • ½ cup light corn syrup
  • ¼ cup honey
  • 3 large eggs, lightly beaten
  • 1 tbsp fresh lemon juice
  • 2 tsp vanilla
  • ½ tsp ground cardamom
  • ¼ tsp kosher salt
  • 1½ cups walnuts, toasted and chopped
  • ¼ cup roasted salted pistachios
  • 1 egg yolk
  • 1 tbsp cold water
Instructions
For the crust
  1. Combine the flour, butter, cream cheese, and salt in the bowl of a food processor. Pulse until the butter and cream cheese are broken down to pea-sized pieces. Add in the ice water and pulse again until the dough comes together into a ball. Remove the dough from the food processor and pat into a 6x4-inch rectangle. Cover with plastic wrap and and refrigerate for at least 4 hours.
  2. Remove the dough from the fridge and cut it into two pieces, one slightly larger than the other. Roll the larger piece into a 11x15-inch rectangle. place in a quarter sheet pan, allowing any excess dough to drape over the sides. place back in the fridge.
  3. Roll out he second piece of dough to a 10x14-inch rectangle. place on a parchment-lined baking sheet and refrigerate.
  4. Heat oven to 350F with a baking steel, if you have one, on the center rack.
For the filling
  1. Melt the butter in a 3-quart saucepan over medium heat. Add in the sugar, corn syrup, and honey. Whisk until smooth and bring to a boil. Continue to cook, stirring constantly, until the mixture reaches 240F. Remove from the heat and let cool for 7-10 minutes, or until it reaches 145F. Whisk in the eggs one at a time. Whisk in the lemon juice, vanilla, cardamom, and salt. Stir well to combine. Fold in the walnuts and pistachios. Pour into the bottom pie crust (the one in the pan).
  2. Fold any overhanging dough into the center of the pan to form a wall of crust around the filling. Using a cookie cutter, cut out whatever shapes you so desire from the second sheet of rolled out pie dough and place them on top of the filling.
  3. Whisk together the remaining egg yolk and water. Brush the cutouts with the yolk mixture so that they will bake up shiny and golden.
  4. Place the pie on top of the baking sheet in the oven and bake for 40-50 minutes. Check on the pie every 5-10 minutes for the first half of baking and poke any large bubbles that form with a knife.
  5. Cool for at least 15 minutes. Cut into squares and serve warm or at room temperature.
Notes
Recipe from Pie Squared
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/11/walnut-baklava-slab-pie.html