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Eastern European Nut Pastry

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Eastern European Nut Pastry

This Eastern European Nut Pastry is a staple at home tables across the region, savored for its simplicity and warmth. Crafted with ingredients easily found in any pantry, it brings together the rich flavors of nuts and butter, perfect for casual gatherings or a quiet afternoon with tea. Each family has its own take, but the essence remains in the generous use of fat and a pinch of salt measured by intuition.

The pastry should feel tender yet substantial, with a crumbly texture that melts in the mouth. The buttery richness complements the earthy tones of the nuts, while a touch of sweetness rounds out each bite. As you savor it, let the flavors transport you to a cozy kitchen where tradition and taste meet seamlessly.

Ingredients

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

Method

  1. Begin by taking the butter (100 g) out of the refrigerator and allowing it to soften at room temperature. This will make it easier to incorporate into the dough, ensuring a smooth texture. At the same time, bring the egg to room temperature by leaving it out for about 15 minutes, which will help it blend more evenly into the mixture.
  2. In a large mixing bowl, combine the softened butter and sugar (100 g). Use a wooden spoon or an electric mixer to cream them together until the mixture is light and fluffy. This process helps to dissolve the sugar and incorporate air, which will result in a tender pastry.
  3. Add the room temperature egg to the butter and sugar mixture. Mix until fully incorporated, ensuring there are no streaks of egg visible. This step is crucial for binding the dough together.
  4. Gradually add the flour (250 g) to the wet ingredients, mixing gently with a spatula or your hands until a dough forms. The dough should be soft but not sticky, pulling away from the sides of the bowl cleanly.
  5. Chop the nuts (150 g) finely, either by hand or using a food processor. Fold the nuts into the dough, distributing them evenly throughout. This will ensure that each bite of pastry has a delightful crunch and nutty flavor.
  6. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Roll the dough into small balls, about the size of a walnut, and place them on the prepared baking sheet, leaving space between each one to allow for spreading.
  7. Bake the pastries in the preheated oven until they are golden brown, about 15-20 minutes. The edges should be slightly darker than the centers, and you should smell the rich aroma of toasted nuts and butter.
  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 to cool completely. This cooling period helps the pastries firm up, making them easier to handle.
  9. Once cooled, you can dust the pastries with a light coating of powdered sugar if desired, adding a sweet finish. Serve the Eastern European Nut Pastry at room temperature, allowing the flavors to fully develop and the texture to be at its best for sharing.
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.

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