Filipino Nut Pastry 2

Ingredients

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

Method

1. Begin by taking 100 g of butter out of the refrigerator and allowing it to soften at room temperature. This will make it easier to cream with sugar later. Also, take one egg out of the fridge so it can reach room temperature, which helps in achieving a smoother dough.
2. In a mixing bowl, combine 250 g of flour with 100 g of sugar. Mix them together until they are well blended. This ensures an even distribution of sweetness throughout the pastry.
3. Add the softened butter to the flour and sugar mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial as it determines the flakiness of the pastry.
4. Crack the room-temperature egg into the mixture and gently mix until a dough forms. Be careful not to overwork the dough; it should just come together and be slightly sticky to the touch.
5. Chop 150 g of nuts into small pieces and fold them into the dough. Ensure the nuts are evenly distributed throughout the dough to provide a consistent nutty flavor in every bite.
6. Preheat your oven to 180°C (350°F). While the oven is heating, shape the dough into small balls or your desired pastry shape and place them on a baking sheet lined with parchment paper.
7. Bake the pastries in the preheated oven until they turn a light golden brown, which should take about 15 to 20 minutes. The pastries should feel firm to the touch and have a pleasant nutty aroma.
8. Once baked, remove the pastries from the oven and let them cool on a wire rack. This allows them to firm up and develop their full flavor. Serve the Filipino Nut Pastry 2 at room temperature, perfect for sharing with family and friends.