For the Walliser Sonntagsfladen, it is best to make the dough the night before. Sift flour onto a clean work surface. Add butter in flakes. Mix flour and butter with your hands until a fine crumbly mass forms. Form a wreath. Dissolve the salt in the water and pour into the center of the wreath. Quickly work into a dough, but do not knead so that the dough does not become tough. Refrigerate for at least 2-3 hours.
Soak raisins in cherry brandy. Roll out dough to about 3 inches thick and line a tart springform pan with it. Prick a few times with a fork.
Make a rim of 3 cm. Mix milk, sugar, cinnamon, salt, whipped cream, egg and cornstarch with a whisk. Add raisins with cherry brandy and tree nut kernels.
Spread the glaze evenly over the dough. Bake the Walliser Sonntagsfladen in a heated oven at 200 °C for about 40 minutes.
Preparation Tip:
The Walliser Sonntagsfladen is a pastry from the Swiss canton of Wallis.
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