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8 to 10
servingsEasy
Published 1990
This pastry could come only from a region famous for its walnuts and butter, the focal points of the recipe. Choose the freshest walnuts possible, even if you have to crack the shells by hand — it’s well worth the trouble.
This version is based on one I tasted at the Pasticceria Boch, in Aosta.
For the walnut filling, combine the sugar and lemon juice in a saucepan and stir well to mix. Place over medium heat and allow to caramelize, stirring occasionally. When the sugar is a pale amber color, add the honey and butter. Bring to a boil and cook about 2 minutes, until thick bubbles form. Stir in the salt and walnuts. Cool the filling.
For the pasta frolla, beat the butter