Lean honey pie with walnuts

In anticipation of New Year’s Eve, and especially for your table, we have prepared a delicious honey pie sprinkled with ground walnuts.

Consists of 4 covers:

  • 200g margarine;
  • 300g of soft flour;
  • 300g of sharp flour;
  • 2 spoons of honey;
  • 3 spoons of sugar;
  • 200ml of soul water;
  • 1 bag of baking powder


  • 800ml of water;
  • 120g of soft flour;
  • 8 spoons of crystal sugar;
  • 200g of margarine;
  • 200g of ground walnuts.


  • 150g of lean chocolate;
  • 3 spoons of oil or one large spoon of margarine;



Leave the margarine to reach room temperature, and during that time, mix both types of flour and add baking powder. Combine the flour and margarine with your hands, so that it becomes a granual mass. Add sugar, honey and sour water, then knead a medium – hard dough that does not stick to your hands. If it’s softer, add a handful of flour, and if it’s harder, a little sour water. Let the dough rest for half an hour in a bag in a refrigerator, then divide it into 4 parts. Preheat the oven to 180 degrees, then roll out a crust almost the size of an inverted oven tray. Pierce with a fork and bake. While the first crust is baking, roll out the second crust. Bake the crust between 10 and 15 minutes, it should remain light, be careful not to burn it. Baked crusts are fragile and brittle, so handle them carefully.

Put 600ml of water on the fire to boil. Mix the flour and sugar in the remaining 200ml, then mix so that you get a mixture without lumps. Boil in boiling water, then stir until it thickens. Remove from the heat and immediately add the ground nuts to the pot and mix, then mix in the chopper margarine until it melts and comes together.

Place the first crust, a third of the filling, the second crust, the second third of filling, then the third crust and the rest of the filling on the cake tray. Cover with the fourth crust and put another tray or pan on the top to put a little weight on the cake, so that everything settles nicely and sticks.

After it has rested for at least 2 hours, cover with chocolate glaze melted with margarine or oil.

Sprinkle with ground walnuts for decoration.

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