Rich Winter Spelt Greek Mini Pies with Brandy-Infused Walnut Filling

What Makes This Special

These mini pies feature a rustic whole spelt crust, celebrated in traditional Greek baking. The star is the deeply fragrant, brandy-infused walnut filling, balanced with warm spices and honey—perfect for winter’s rich flavors. Their portable, individual size makes them ideal for bake sales, and the golden, rustic appearance invites curiosity and delight. Tempering is used for the custard, adding creaminess and shine.

Ingredients

Using whole spelt flour grants the crust a robust, nutty flavor and hearty texture, while walnuts and brandy bring classic winter richness. Spices and honey add a Greek touch, and a touch of orange zest lifts the flavor.

For the Spelt Pastry

• Whole spelt flour: Nutty, hearty, and slightly sweet—central to the dough’s structure and flavor.
• All-purpose flour: Balances spelt for workability.
• Butter: Cold, for flakiness.
• Egg: Adds tenderness.
• Brandy: Subtle winter warmth.
• Ice-cold water: Ensures a crisp texture.
• Salt: Enhances flavor.

For the Walnut-Brandy Filling

• Walnuts: Earthy, crunchy, and classic in Greek pastries.
• Brown sugar and honey: Rich sweetness and moisture.
• Milk and semolina: Creates a luscious, set custard.
• Egg: Binds the filling.
• Brandy: Seasonal depth and aroma.
• Cinnamon, cloves, orange zest: Fragrant, wintery notes.
• Salt: Balances sweetness.

Instructions

Step 1: Prepare the Spelt Pastry Dough

In a large bowl (or food processor), combine 300g whole spelt flour, 120g all-purpose flour, and 1/2 tsp salt. Add 200g cold, cubed butter. Toss to coat, then cut in the butter until pea-sized crumbs form—work quickly to keep the butter cold for flakiness.

Whisk 1 egg with 1 tbsp brandy and 80ml ice-cold water. Add to the flour-butter mixture. Gently mix with a fork or your hands until a shaggy dough forms. Don’t overwork: you want visible butter flecks. Shape into a disk, wrap, and chill for at least 1 hour (or up to 2 days).

Step 2: Make the Walnut-Brandy Filling

In a bowl, combine 200g chopped walnuts, 100g brown sugar, 50g semolina, 1 tsp cinnamon, 1/2 tsp cloves, pinch of salt, and (optional) orange zest.

In a saucepan over medium heat, warm 80ml milk, 60g honey, and 2 tbsp brandy until steaming (do not boil). In a separate bowl, lightly whisk 1 egg. Tempering step: Gradually pour the hot milk mixture into the egg, whisking constantly, to prevent scrambling. Pour the tempered custard over the walnut mixture and stir well. Let cool to room temperature—this thickens the filling, making it easy to portion.

Step 3: Shape and Fill the Pies

On a lightly floured surface, roll the chilled dough to about 3mm thickness. Cut 16 rounds (about 10cm diameter) and gently press each into a well-buttered mini tart or muffin tin, ensuring there are no tears. If dough softens, chill tin for 10 minutes.

Divide the walnut-brandy filling among the pastry shells (about 2 tbsp per pie), smoothing the tops.

Step 4: Top and Bake

Roll out remaining pastry scraps and cut into decorative shapes (lattice strips, leaves, stars, etc.) or simple lids. Place on top of each pie. Beat the remaining egg and brush the tops for shine.

Bake at 180°C (fan 160°C) for 25-30 minutes, or until golden brown and the filling is set. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.

Step 5: Finishing Touch

When cooled, dust with icing sugar. For a bake sale, arrange in paper cases or parchment for easy serving and a polished look.

Pro Tips

• Keep everything cold: Cold butter = flakier crust. Chill your tools and ingredients if your kitchen is warm.
• Don’t overwork the dough: Minimal handling prevents toughness and preserves tenderness.
• Tempering matters: When adding hot liquid to eggs for the filling, add slowly and whisk constantly to avoid curdling.

Troubleshooting

Pastry shrinks or toughens? Over-mixing or not chilling long enough. Always rest the dough and handle as little as possible.

Filling leaks or is runny? Make sure to cool the filling before use. If it still seems too loose, add an extra tablespoon of semolina.

Variations

• Hazelnut-Orange: Swap walnuts for hazelnuts and increase orange zest for a brighter winter pie.
• Chocolate Drizzle: Drizzle cooled pies with melted dark chocolate for extra richness.
• Apple-Walnut: Add a layer of finely chopped apples under the walnut filling for fruity contrast.

Storage

Store pies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze (well-wrapped) for up to 1 month—thaw at room temperature or warm gently before serving.

These mini pies are sturdy, beautiful, and bursting with Greek winter flavors—sure to be a best-seller at any bake sale!