This delicious and aromatic Sochi pie is made from chopped dough with plenty of walnuts. It's similar in appearance to baklava, but this version of the dessert is much easier to prepare. Furthermore, there's no need to soak it in syrup. As a result, Sochi pie doesn't have a cloying sweetness, and the main focus is on the filling. The rich nutty aroma and flavor perfectly harmonize with the light, rich protein layer and tender, crumbly dough.

Ingredients

  • For the test
    • Butter – 200 g.
    • Granulated sugar – 100 g.
    • Chicken yolks – 3 pcs.
    • Sour cream – 100 ml.
    • Soda – 1 tsp.
    • Vinegar – 1 tbsp.
    • Wheat flour – 300 g.
  • For the filling
    • Chicken whites – 3 pcs.
    • Walnuts – 1 cup
    • Granulated sugar – 200 g.

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Preparing dessert

The base for Sochi pie is a chopped dough made with sour cream. It should be prepared using well-frozen or chilled ingredients. It's recommended to place even the rolling pin and baking dish in the freezer for at least 15 minutes. It's also a good idea to chill the table where you'll be kneading the dough by placing something directly from the refrigerator on it.

Sift flour onto the table and mix it with granulated sugar and baking soda.

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Next, gather the dry ingredients into a mound and add some frozen butter or high-quality margarine. Cut the fat into small pieces with a knife. Grating or melting the butter is strictly prohibited, otherwise the dough will no longer be chopped. To achieve the characteristic texture, you need small pieces of fat. These should melt in the oven during baking, not before. This is why it's essential to keep the dough chilled from the first minute to the last minute of working with it.

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Make a well in the center of the mixture and place the egg yolks in it. Then gently stir.

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After this, you need to pour cold sour cream mixed with vinegar into the same depression.

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Gradually incorporating the surrounding flour mixture, knead the dough. A wide knife is especially helpful for this. First, mix the dry and wet ingredients, then gather the dough into a single ball. Don't try to force it to be completely smooth.

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The dough must be cut into 3 equal parts, wrap each in cling film and put in the refrigerator for 30 minutes.

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Meanwhile, prepare the filling. Pour three egg whites into a clean, large bowl, setting aside 2 tablespoons for brushing the pie. Then add the granulated sugar.

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Beat the egg whites and sugar until fluffy and stiff.

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Add the chopped nuts and mix the filling with gentle movements from the bottom up.

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Roll each piece of chilled dough out on a floured surface into a rectangular shape, appropriate for the size of the pan. Line the bottom of the pan with parchment paper or grease generously with butter. Place the first piece of dough on the bottom of the pan.

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Place half of the protein filling on top.

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Cover it with a second flatbread. After spreading the remaining filling on the second layer, place a third flatbread on top.

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After this, cover the Sochi pie pan with plastic wrap and refrigerate for 20 minutes. Then, turn on the oven. Cut the pie into portions and brush the surface with egg white.

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Bake at 180 degrees until golden brown, 30-40 minutes.

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Bon appetit!