Ingredients
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup water
- 1-1/2 cups chopped toasted pistachio nuts or pecans
- 1/2 cup mixed dried fruit bits or raisins
- 1/2 cup milk
- 2 tablespoons margarine or butter
- 2 cups all-purpose flour
- 2/3 cup margarine or butter, cut up
- 1 egg
- 1/4 cup cold water
- 1 beaten egg yolk
- Whipped cream
Preparation
Step 1
Filling:
In medium saucepan combine sugar, honey, and the 1/4 cup water. Bring to boiling, stirring gently until sugar is dissolved. Reduce heat to medium-low, boil gently about 15 minutes or until mixture turns a light caramel color, stirring occasionally. Stir in toasted nuts, fruit bits or raisins, milk and the 2 tablespoons margarine or butter. Return to boiling. Boil gently over low heat about 5 minutes more or until slightly thickened, stirring occasionally. Set aside to cool to room temperature.
For dough, place flour in a large mixing bowl. Using a pastry blender or fork cut in 2/3 cup butter or margarine until pieces are the size of a pea. In a small bowl beat egg, stir in the 1/4 cup cold water. Add egg mixture to flour mixture. Toss with a fork until moistened. Divide dough in half, form each half into a ball. Wrap and chill until filling is cool. On lightly floured surface, flatten one dough portion at a time with hands and roll into an 11" circle. Place in 9 x 1-1/2" cake pan. Ease dough into pan being careful not to stretch dough. Let dough hang over edges. Spread filling evenly over crust. Top with remaining dough circle. Trim dough 1/2" beyond edge of pan. Brush egg yolk over dough. With fork gently make crisscross patterns in the surface of dough. Bake in 375 degree oven for 40-45 minutes or until golden. Cool in pan on wire rack. Serve with whipped cream if desired.