Serbian walnut pie is a sweet dessert filled with ground walnuts is very similar to a baklava. Serbians believe that walnuts are an aphrodisiac so it is a common ingredient in Serbian desserts. Make this one ahead as it should be refrigerated for 24 hours before serving.
Serbia has such a rich history being part of so many empires and kingdoms, it is no surprise their cuisine reflects that.
We thoroughly enjoyed this dessert to end our International Cuisine meal for Serbia, with a nice rich cup of coffee. There is a thriving coffee culture in Serbia. Coffee houses are places for family and friends to sit down and catch up. This Serbian walnut pie goes perfect with it.
If you are looking for more authentic Serbian recipes or simply want to learn a bit more about the country, be sure to check out “Our Journey to Serbia” .
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Serbian Walnut Pie (Suva Pita sa Orasmima)
This walnut pie is an addicting dessert similar to baklava from Serbia.
Ingredients
- 1 lb. ground walnuts
- 4 to 8 oz. raisins
- 8 oz. plus 1 lb. of sugar divided
- 4 oz. oil
- 1 lb. phyllo pastry sheets 14x16 “
- 16 oz. water
- 1 lemon thinly sliced with peel.
Instructions
- Mix together walnuts, raisins, and 8 oz. sugar in a bowl
- In a deep dish place 1 sheet of phyllo dough and sprinkle with oil. Repeat two more layers like this.
- Next phyllo – spread 3-5 tablespoons of the walnut mixture, Layer the phyllo on top and sprinkle with oil. Repeat this two more times.
- Add a layer with another 3-5 Tablespoons of walnut mixture
- Continue layering alternating the phyllo dough layers with oil and then the walnut layers until all the walnut mixture is gone.
- Make sure the top has three phyllo sheets sprinkled generously with oil.
- Preheat the oven to 375 degrees
- Cut the phyllo into 1x2” rectangles
- Bake until golden brown around 30 minutes
- While the Suva Pita is baking…. boil the water and add 1 lb. of sugar until dissolved and the mixture starts to become sticky. Keep stirring during this process as it takes a while. When sticky, add the lemon slices.
- Pour the warm mixture slowly over the baked Suva Pita.
- Refrigerate for 24 hours.
- Cut into small pieces before serving.
