Monmouthshire Petimezopita

Ingredients

In this adaptation, the traditional Greek Petimezopita is transformed into a Welsh-inspired dessert by incorporating local ingredients and flavors. The original recipe typically uses Greek grape molasses, but in this version, Welsh grape molasses is used to infuse the pie with a distinct local taste. Additionally, the use of walnuts adds a nutty crunch that complements the sweetness of the grape molasses. The cooking techniques and overall preparation remain true to the original recipe, ensuring an authentic and delicious experience. We alse have the original recipe for Petimezopita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 1 cup (240ml) Welsh grape molasses 1 cup (240ml) Welsh grape molasses
• 1 cup (100g) walnuts, chopped 1 cup (100g) walnuts, chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the Welsh grape molasses, chopped walnuts, ground cinnamon, ground cloves, and ground nutmeg. Mix well to ensure all the ingredients are evenly incorporated.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to line a 9-inch pie dish. Carefully transfer the dough to the pie dish and press it gently against the bottom and sides.
6. 6.
   Pour the grape molasses mixture into the prepared pie crust, spreading it evenly.
7. 7.
   Fold the excess dough over the filling, creating a rustic, free-form edge.
8. 8.
   Bake the Petimezopita in the preheated oven for 35-40 minutes, or until the crust is golden brown.
9. 9.
   Remove from the oven and allow the pie to cool completely before dusting with powdered sugar.
10. 10.
    Serve slices of Monmouthshire Petimezopita at room temperature and enjoy!

Treat your ingredients with care...

• Welsh grape molasses — If you can't find Welsh grape molasses, you can substitute it with another type of grape molasses or even pomegranate molasses for a slightly different flavor profile.
• Walnuts — Toasting the walnuts before chopping them will enhance their nutty flavor. Simply spread them on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 8-10 minutes, or until fragrant.

Tips & Tricks

• For an extra touch of sweetness, serve the Petimezopita with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a more pronounced spice flavor, increase the amount of cinnamon, cloves, or nutmeg according to your taste.
• Make sure to let the pie cool completely before dusting it with powdered sugar to prevent it from melting into the filling.
• If you don't have a pie dish, you can use a tart pan or even a cake pan as a substitute.
• Leftover Petimezopita can be stored in an airtight container at room temperature for up to 3 days.

Serving advice

Serve slices of Monmouthshire Petimezopita at room temperature to fully enjoy the flavors and textures of this delightful dessert. Dust each slice with powdered sugar for an elegant finishing touch.

Presentation advice

To enhance the presentation of the Petimezopita, you can garnish each slice with a sprig of fresh mint or a dusting of ground cinnamon. Serve it on a decorative dessert plate for an eye-catching display.