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Spongata (Double Crusted Honey Nut Pie)

Spongata (Double Crusted Honey Nut Pie)

This dessert tastes like baklava in a pie form. (You can also use packaged frozen pareve pastry dough.) Use a 9-inch tart
pan with a removable bottom.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 ServingsServings



  • 1 cup unbleached all-purpose fl our plus more for dusting
  • 1 tablespoon sugar
  • Pinch of salt
  • 3 1/3 tablespoons chilled margarine, cut into small cubes (plus more for greasing)
  • 3 tablespoons dry white wine


  • 1/3 cup roughly chopped tea cookies or melba toast
  • 5 tablespoons walnuts, coarsely ground
  • 3 tablespoons hazelnuts, coarsely ground
  • 3 tablespoons pine nuts, coarsely ground
  • 3 tablespoons almonds, coarsely ground
  • 1/4 cup finely minced candied orange peel
  • 1/4 cup golden raisins, soaked in hot water for 5 minutes, then drained and roughly chopped
  • 1/2 teaspoon cinnamon
  • A large pinch grated nutmeg
  • A large pinch black pepper
  • 1/3 cup honey
  • 2 tablespoons dry white wine or champagne


For dough:

1 In a bowl, or in your stand mixer, combine fl our sugar and salt.
2 Add margarine, and (with the KitchenAid attachment or cold fi ngers – dip them in ice!) blend together until the mixture is lumpy/crumbly.
3 Drizzle wine on top and incorporate until the dough holds together. Do not overwork dough.
4 Form a ball, fl atten into a disc, wrap in plastic and chill for at least 1 hour or up to 1 day.

For FillinG:
1 In the bowl of a food processor, pulse cookies, walnuts, hazelnuts, pine nuts and almonds until fi nely chopped. Add orange peel, raisins, cinnamon, nutmeg and pepper; pulse to combine but it should be coarse.
2 In a medium saucepan, combine honey and wine; heat over medium heat, stirring, until mixture is well combined, about 2 minutes, then remove from heat and immediately stir in nut mixture.
3 Heat oven to 370°. Lightly grease tart pan with margarine and/or line with parchment. Divide remaining dough into 2 pieces, one larger than the other. Roll out on a lightly fl oured surface into an 8½- inch round. Fit into pan leaving a 1-inch border. Pour fi lling over the dough. Roll out remaining dough over fi lling, pinching and crimping edges together to seal.
4 Cut holes (small cuts) in the dough in one line, from center to outer edge, spacing cuts about 1 inch apart. You can do this with a knife or scissors. Repeat several times. Refrigerate the tart for a couple of hours or freeze for about 15-20 minutes, then bake until lightly golden, 30 to 40 minutes. Transfer to a wire rack to cool completely.

Make ahead Short pastry dough can be made up to a month in advance and frozen. a couple of days before the party, assemble and fi ll the pie. it will still taste fresh one or two days later, unlike soft cakes, which tend to lose moisture faster.