Ingredients
1 package KANAKI FILO Pastry
3 cups walnuts
250 gr. dark chocolate
250 gr. white chocolate
1 cup raisins
½ cup brandy or rum
½ cup sugar
1 tsp. cinnamon
clove powder
6 egg whites
melted butter for the pastry sheets
Preparation - Steps
Soak the raisins in the brandy or rum for 15 minutes. Finely chop the two kinds of chocolate and the walnuts. Beat the egg whites with sugar to firm meringue.
In a bowl, mix the walnuts, chocolate, cinnamon and clove. Drain the raisins and add to the above mixture. Gradually pour the mixture into the meringue, stirring gently. Follow the instructions to make the pie, which you bake in a preheated oven at 170°C for 40 minutes. Allow to cool slightly before cutting into portions.
For making Pie in Round Baking Tin:
Butter the bottom and sides of the baking tin. Place the Filo pastry sheets inside the pan radially, brushing them with butter. Use a knife to cut off the overhanging part of the pastry sheets from the rim of the pan. Pour in the filling, fold the overhanging pieces of pastry inwards to seal the filling and cover with the remaining Filo sheets, after brushing each one with butter. Use a knife to cut off the overhanging part of the pastry sheets from the rim of the pan, and tuck edges into the side of the tin. Using a sharp knife slit the surface of the pie in portions. Beat an egg and brush the top sheet.