Home Cook Together. Celebrate Life.

Eastern EuropeanAuthentic Cuisine

Eastern European Nut Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Eastern European Nut Pastry 2

Eastern European Nut Pastry 2 is a beloved fixture on family tables, often prepared for weekend gatherings and special occasions. Unlike its more commercial counterparts, this homemade version is crafted with a generous hand, echoing the intuitive cooking style passed down through generations. The salt is measured by sight, and the rich butter is used liberally, embodying the nurturing spirit of Eastern European home cooking.

The pastry offers a delightful contrast between its flaky, buttery layers and the sweet, nutty filling. Each bite is a harmonious blend of tender dough and crunchy nuts, creating a satisfying texture that is both soft and crisp. Enjoy it as the centerpiece of a shared meal, where its comforting flavors bring warmth and connection to the table.

Ingredients

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

Method

  1. Start by bringing your ingredients to the right temperature. Take the 100 g of butter out of the refrigerator and let it soften at room temperature. Crack the egg into a small bowl and let it sit out for about 10 minutes to take the chill off. This will help the dough come together more easily.
  2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Stir them together with a wooden spoon until they are well mixed. Add the softened butter to the bowl, cutting it into small pieces to make it easier to incorporate.
  3. Using your fingers, rub the butter into the flour and sugar mixture until it resembles coarse crumbs. This step is crucial for achieving the right texture in your pastry. Once the mixture is crumbly, add the egg and mix until a dough begins to form.
  4. Chop the 150 g of nuts finely, using a sharp knife or a food processor. Add the chopped nuts to the dough and knead gently until they are evenly distributed. Be careful not to overwork the dough, as this can make the pastry tough.
  5. Form the dough into a ball and wrap it in plastic wrap. Chill it in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and the dough to firm up, making it easier to roll out.
  6. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to a thickness of about 5 mm. Cut the dough into your desired shapes using cookie cutters or a knife.
  7. Place the cut-out pastry pieces onto a baking sheet lined with parchment paper. Bake in the preheated oven until the edges are golden brown and the tops are lightly colored, which should take about 12-15 minutes. The aroma of toasted nuts will be your cue that they are ready.
  8. Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve the nut pastries at room temperature, allowing their flavors to fully develop.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

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

Available soon on Amazon…

Explore Eastern European cuisine