'Panforte' pies

'Panforte' pies

  • Rating: 5 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling
  • Easy
  • Makes 12

The traditional Italian dessert is turned into a pretty hand-held nutty pie with chocolate and figs, plus an orange liqueur cream topping

Nutrition: per serving
NutrientUnit
kcal294
fat18g
saturates7g
carbs28g
sugars16g
fibre2g
protein6g
salt0.2g
Advertisement

Ingredients

To serve

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Toast the nuts on a small baking tray for 5-8 mins until golden. Roll out the pastry on a lightly floured work surface and stamp 12 circles with a 7.5cm plain round cutter. Use to line the wells of a 12-hole bun tin. Chill until step 3. (You will only use around half of the pastry.)

  • STEP 2

    Turn the oven down to 180C/160C fan/gas 4. Melt the butter, sugar, syrup and chocolate together in a small pan, then beat in the egg, orange zest, figs and cinnamon. Stir in the toasted nuts.

  • STEP 3

    Spoon the nutty mixture into the pastry cases and bake for 18-20 mins until the pastry is pale golden. Cool for 10 mins in the tin, then remove to a rack until just warm. Whip the cream with the sugar and booze, then dust the pies with a little icing sugar and finish with a dollop of cream and a scattering of orange zest just before eating. Good with strong coffee or mint tea.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.3 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content