Moldovan Sugar Beet Walnut Hand Pies
Yeasted pastry logs filled with caramelized sugar beets and walnuts, a traditional Moldovan specialty. The beets must be slowly browned until deeply caramelized to balance sweetness with nutty flavor. Dough is stretched thin, filled generously, rolled, and baked until golden, then brushed with oil while hot to soften the crust as it cools.
Ingredients
Instructions
- 1
Peel and wash sugar beets, then grate using a medium grater.
- 2
Heat 50 ml oil in a deep pot, add grated beets, and cook over medium heat, stirring periodically, until deeply caramelized and color darkens significantly.
- 3
Add walnuts and cook together for 10 minutes, tasting and adding more sugar if needed for desired sweetness.
- 4
Allow filling to cool completely.
- 5
Combine yeast, 1 tablespoon sugar, and 1 cup flour with warm water, let sit for 10 minutes.
- 6
Add remaining oil, salt, and remaining flour, then knead into a smooth, non-sticky, rather hard dough.
- 7
Let dough rest and rise for 30-60 minutes.
- 8
Divide dough into fist-sized pieces, shape into balls, and rest for 10 minutes covered with a towel.
- 9
Roll each ball to 3-⅛" thickness, brush lightly with oil, and rest for 5 minutes.
- 10
Stretch each dough sheet by hand into a very thin long rectangle.
- 11
Spread filling generously over two-thirds of the sheet and roll up tightly.
- 12
Cut rolls to fit baking sheet if needed and arrange on parchment-lined baking sheet.
- 13
Bake at 400°F for 45-50 minutes until golden brown.
- 14
Remove from oven and brush hot pies with sunflower oil.
- 15
Cover with towel and cool completely before serving.
Tips
Caramelize beets slowly and thoroughly; inadequate browning results in overly beety flavor rather than caramel notes.
Taste filling after adding walnuts and adjust sugar based on sweetness of beets and walnut quantity.
Stretch dough very thin by hand rather than rolling for traditional texture.
Brush hot pies immediately after baking with oil to soften crust during cooling.
Cool completely before slicing for best flavor.
Good to Know
Cover cooled pies and store at room temperature for up to 2 days, or refrigerate for up to 5 days.
Prepare filling up to 1 day in advance. Dough can be made and refrigerated up to 12 hours; allow to come to room temperature before shaping.
Serve at room temperature or slightly warm. Slice into individual portions.
Common Mistakes
Undercook beets to avoid strongly beety flavor instead of caramel sweetness.
Skip oil brushing while hot to avoid soft, pliable crust.
Roll dough too thick to avoid chewy rather than delicate texture.
Use filling while warm to avoid difficulty spreading and sticking.