Home Cook Together. Celebrate Life.

IndianAuthentic Cuisine

Indian Nut Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Indian Nut Pastry 2

Indian Nut Pastry 2 is a cherished creation of home kitchens, where recipes are passed down through generations, not written in stone but gently whispered from one cook to another. This pastry finds its place on tables whenever there's a call for something special yet familiar, a comforting reminder of home and shared meals. It's crafted with a confidence that only comes from years of practice — salt judged by hand, and fat used with the freedom that home cooking allows.

The pastry's texture is a delicate balance between tender and crisp, with the rich, buttery notes playing harmoniously against the subtle sweetness of sugar. Each bite reveals the warmth of roasted nuts, offering a satisfying crunch that beautifully contrasts with the soft layers. It's an uncomplicated indulgence, meant to be savored slowly, preferably with a warm cup of chai, inviting quiet reflection or spirited conversation.

Ingredients

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

Method

  1. Begin by bringing the 100 g of butter to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth and even texture. Also, take the egg out of the refrigerator and let it come to room temperature, as this will help it blend better with the other ingredients.
  2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together thoroughly with a whisk or a spoon to ensure they are evenly distributed. This step is crucial for a consistent sweetness throughout the pastry.
  3. Add the softened butter to the flour and sugar mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique helps to create a flaky texture in the final pastry.
  4. Crack the room temperature egg into the mixture and gently fold it in with a spatula or your hands until a dough forms. The dough should be soft but not sticky. If it feels too dry, add a teaspoon of water at a time until the desired consistency is achieved.
  5. Chop 150 g of nuts into small, even pieces. You can use a mix of your favorite nuts, such as almonds or cashews, for a varied texture and flavor. Gently fold the nuts into the dough, ensuring they are evenly distributed throughout.
  6. Preheat your oven to 180°C (350°F). While the oven is heating, lightly grease a baking tray with butter or line it with parchment paper to prevent the pastry from sticking.
  7. Roll the dough out on a lightly floured surface to about 1 cm thickness. Cut the dough into your desired shapes using a cookie cutter or a knife. Place the cut pieces onto the prepared baking tray, leaving a little space between each piece to allow for expansion during baking.
  8. Bake the pastries in the preheated oven until they turn a light golden brown, which should take about 12-15 minutes. The edges should be firm, and the center should be set but not hard. Remove from the oven and allow them to cool on a wire rack.
  9. Once cooled, the pastries can be dusted with a little extra sugar if desired for added sweetness. Serve them at room temperature, allowing the flavors and textures to be fully appreciated. Enjoy these pastries as a delightful treat with family and friends.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

Explore Indian cuisine