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American Nut Pastry

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

American Nut Pastry

American Nut Pastry brings the warmth and comfort of home baking to the table, especially cherished during the cooler months when the kitchen becomes a haven from the chill outside. It's a staple at family gatherings and holiday feasts, where it sits proudly alongside other cherished desserts. This version reflects the straightforward approach of American home cooks, where each ingredient is measured by feel and tradition rather than strict precision.

The pastry should be delightfully crumbly, with a buttery richness that melds seamlessly with the earthy crunch of the nuts. A hint of sweetness from the sugar and the binding touch of an egg create a balanced, harmonious bite. It's a pastry that invites sharing, each piece breaking into perfect, rustic shards that encourage reaching for another.

Ingredients

  • 250 gflour
  • 150 gnuts — chopped
  • 100 gbutter
  • 100 gsugar
  • 1egg

Method

  1. Start by bringing the 100 g of butter to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth, even texture. Also, take the egg out of the refrigerator to allow it to come to room temperature, which helps it blend more uniformly with the other ingredients.
  2. Preheat your oven to 350°F (175°C). While the oven is heating, finely chop the 150 g of nuts. You can use a food processor for a finer texture or a knife for a chunkier consistency, depending on your preference. The nuts should be evenly chopped to ensure they distribute well throughout the pastry.
  3. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Add the softened butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. This step ensures that the butter is evenly distributed, which is crucial for a tender pastry.
  4. Beat the room temperature egg lightly in a small bowl. Gradually add the egg to the flour mixture, mixing gently with a fork until the dough begins to come together. Be careful not to overmix, as this can make the pastry tough.
  5. Fold in the chopped nuts until they are evenly distributed throughout the dough. The dough should be slightly sticky but hold together when pressed. If it's too dry, add a teaspoon of cold water at a time until the desired consistency is achieved.
  6. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough into a ball, then flatten it into a disk about 1 inch thick. Wrap the disk in plastic wrap and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making the pastry easier to roll out later.
  7. Once chilled, roll out the dough on a floured surface to about 1/4 inch thickness. Transfer it to a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is firm to the touch.
  8. Remove the pastry from the oven and let it cool on a wire rack. The pastry should be crisp and slightly crumbly, with a rich nutty aroma. Serve at room temperature, ideally with a dusting of powdered sugar or a drizzle of honey for added sweetness.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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