Retro Dry Pie – Simple, Rich and Comfortingly Old-School

A traditional Balkan dessert that almost every household in the region knows. One of those quick sweets – for moments when there’s no time for syrups, creams or rising dough. My version stays true to its original simplicity: plenty of ground walnuts, a handful of raisins and fragrant vanilla sugar that gently caramelises while baking.

The result? Soft-crispy rolls that aren’t soaked in syrup but instead rolled generously in snowy powdered sugar. Retro, budget-friendly, filling – and still unbelievably delicious.

Prep time: 15 minutes
Baking time: 30–40 minutes
Total time: 45–55 minutes
Serves: 8–10

Ingredients

500 g phyllo sheets (thin pastry sheets)
500 g ground walnuts
400 g sugar
2 packets vanilla sugar
150 g raisins
200 ml oil (for brushing the pastry)

For coating
100 g powdered sugar
1 packet vanilla sugar

Instructions

Prepare the filling

In a large bowl, combine the ground walnuts, sugar, vanilla sugar and raisins.
Mix well so the dry filling is evenly blended.
Note: The filling stays dry – the sugar melts in the oven and creates a naturally aromatic walnut layer.

Assemble the pie

Preheat the oven to 180 °C. Grease or line a baking tray (about 35 × 25 cm).
Lay out one sheet of phyllo and brush it lightly with oil.
Place a second sheet on top and brush again.
Sprinkle a few spoonfuls of the walnut filling evenly over the surface.
Roll the pastry tightly into a log and place it in the prepared tray.
Repeat the process (2 sheets + oil + filling) until all ingredients are used.
Arrange all rolls tightly next to each other.
Mix the remaining oil with a few extra spoons of oil (if needed) and pour evenly over the top.

Baking

Bake at 180 °C for about 37 minutes, or until golden brown and crisp.
Remove from the oven, lightly splash with water, cover with a kitchen cloth and let the pie cool completely in the tray.

Coating and serving

In a small bowl, mix the powdered sugar and vanilla sugar.
Cut the cooled pie into pieces and roll each piece generously in the sugar mixture.
Serve on its own or with a cup of coffee.

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Tip

For an extra nostalgic touch, add a pinch of cinnamon or a splash of rum to the filling – but go gently. The charm of this pie lies in its pure, simple flavour