Filipino Nut Pastry

Ingredients

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

Method

1. Begin by bringing the 100 g butter to room temperature. This will ensure that it blends smoothly with the other ingredients, creating a uniform dough. Leave the butter out for about 20 minutes, or until it is soft enough to press with your finger.
2. In a large mixing bowl, combine the 250 g flour and 100 g sugar. Mix them together using a whisk or fork to ensure they are evenly distributed. This will help prevent any clumps of sugar in your pastry.
3. Add the softened butter to the flour and sugar mixture. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique helps to create a flaky texture in the pastry.
4. Crack the egg into a small bowl and beat it lightly with a fork. Add the beaten egg to the flour and butter mixture. Gently mix with your hands until a dough forms. Be careful not to overwork the dough, as this can make the pastry tough.
5. Chop the 150 g nuts into small pieces. Fold them into the dough, ensuring they are evenly distributed. The nuts will add a delightful crunch to the pastry.
6. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough will make it easier to handle and help it maintain its shape during baking.
7. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thick. Cut into desired shapes using a cookie cutter or knife.
8. Place the cut dough pieces onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. The pastries should have a light, crisp texture when done.
9. Allow the pastries to cool on a wire rack. Once cooled, serve them at room temperature, allowing the flavors to meld and the texture to set. Enjoy these Filipino Nut Pastries as a delightful treat for sharing.