Page 413 - Pie Squared

WALNUT “BAKLAVA” SLAB PIE

WITH A CREAM CHEESE CRUST

Serves 16 to 20

Baklava, a phyllo-layered sweet, comes from worlds away and
centuries ago. It’s crispy and sticky and tender all at once. I set out
to make a pie with the intensity of baklava—honeyed dense
chewiness—with plump pistachios and plenty of butter. The nutty

filling is set on a delicate cream cheese crust for both flakiness and
heft. It is the whisper of cardamom and the squeeze of brightening
lemon juice that reminds me most of baklava and transforms it from
ordinary to exotic. A candy thermometer is useful to keep the filling

from turning to taffy.

Make Ahead: Make the dough up to 3 days ahead. Toast the nuts up
to 1 week ahead and store in the refrigerator.

CREAM CHEESE CRUST

2½ cups plus 2 tablespoons (325 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

8 tablespoons (113 g) cream cheese, cubed and refrigerated for 20 minutes

¼ teaspoon kosher salt

½ cup (120 ml) ice water

FILLING

6 tablespoons (85 g) unsalted butter

1¼ cups packed (267 g) light brown sugar

½ cup (156 g) light corn syrup