Nut Wedges

These nut wedges are essentially a giant stuffed cookie cut into slices. Two rounds of sweetened pie crust sandwich a cinnamon-honey nut filling, baked until golden and flaky, then drizzled with melted semi-sweet chocolate. They’re somewhere between a rugelach and a baklava in spirit, with a lot less work than either.

The filling combines finely chopped nuts (walnuts, hazelnuts, or pecans all work) with sugar, cinnamon, honey, and lemon juice. Pressing the filling down firmly before adding the top crust is important. Loose, crumbly filling shifts during baking and leaves you with uneven wedges where some bites are all nut and others are all pastry.

Brushing the edge with beaten egg white before sealing acts as glue that keeps the two pastry rounds fused during baking. Without it, the edges pop open and the filling leaks out. Press the fork tines firmly around the entire edge for a tight seal.

Kitchen Tips

• Use an air-insulated cookie sheet if you have one. The double layer of metal prevents the bottom crust from browning too fast while the top catches up.
• Brush the top with milk before baking for a glossy, golden finish. Water won’t give you the same sheen.
• Cut into wedges while still warm (after 10 minutes of cooling). Cold pastry shatters instead of cutting cleanly.
• Melt the chocolate with shortening over very low heat, stirring constantly. The shortening keeps the chocolate glossy and fluid for drizzling.

Variations

• Use a mix of all three nuts (walnuts, hazelnuts, and pecans) for a more complex flavor and texture.
• Add a pinch of cardamom to the filling for a Middle Eastern-inspired twist.
• Drizzle with white chocolate instead of dark for a different look and sweeter flavor.