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Salty pie crust cookies with walnuts and ajvar


December 20, 2017

We couldn’t stop nibbling on them, that’s how irresistible they are. We hope you’ll love these salty, crispy, melt-in-the-mouth cookies with ajvar, as much as we do.

Their irresistibility comes from amazing crispy dough rich in butter, walnuts and fresh rosemary, that sets off the taste of real ajvar so well.

Pie crust dough is a culinary classic. It can be sweet or salty in many variations, from yummy sweet american pies with different fillings, to aromatic salty bites. It’s secret lies in the butter which makes this dough crunchy at first bite, trasforming into a juicy, soft goodness that slowly melts in your mouth.

Working with pie crust dough requires but a bit of skill, but is easily mastered. The dough needs to be made with well chilled ingredients, and through the process it needs to be warmed as little as possible in order to keep the butter from melting, and the dough from tearing.

So just after it’s mixed together, dough needs to be left to cool for at least half an hour, and is best left in the fridge overnight so the butter would solidify well, and the dough would be compact. Roll out the dough on a cold, well floured surface, avoid touching it with your hands as much as possible to keep it from warming up, and don’t roll it out too thinly, or it will break. Roll the thinned out dough carefully around the rolling pin to transfer it to the pan, if you’re baking larger pieces, a pie, for example,. It’s also important to prick small holes in it before baking, to allow the dough to breathe and keep it’s shape when you take it out of the oven.

  • Prep: 1 hr 30 mins
  • Cook: 15 mins
  • Yields: 8-10 servings


200g white flour

100g white corn flour

160g walnuts

160g butter

1 sprig of fresh rosemary

1 yolk or 1 eggwhite

1dl of icy water

For the filling and decoration:

150g of ajvar




In a bowl, combine ground walnuts, both kinds of flour, finely chopped rosemary, pinch of salt and cubed, chilled butter. Mix well with your hands or in a blender, until you get a crumb-like mass.

Add 1dl of ice cold water and keep kneading until even and smooth. If you’re using a blender, mix until it forms a ball that you’ll briefly knead by hand. Wrap the dough in cling film and leave it to cool for at least half an hour in the fridge, or over night.

Place chilled dough on a floured surface, sprinkle some flour over it, and flour your rolling pin as well. Roll out the dough to about 1 cm thickness, and cut out shapes with cookie cutters

Put them in a pan lined with baking sheet. Optionally place walnut halves on the “lids”, and spread some yolk mixed with two tbsp of water over if you want them to have a golden shine, or with eggwhite mixed with two tbsp of water if you prefer your shine to be clear.

Bake for 10-15 minutes at 180C, then leave them to cool. Use glazed lids for double sandwiches with ajvar, and for the rest, put a tsp of ajvar, add a bit of gnice cheese on top, and sprinkle with grated parmesan if you like.


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