Home Cook Together. Celebrate Life.

IndonesianAuthentic Cuisine

Indonesian Nut Pastry

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Indonesian Nut Pastry

Indonesian Nut Pastry is a beloved treat that finds its way to the table during afternoon tea or coffee breaks, offering a delightful pause in the day. Rooted in home kitchens across Indonesia, this pastry reflects the essence of familial warmth and hospitality. It's a staple that has been passed down through generations, with each family adding its own touch of tradition and love.

Bite into this pastry and experience a harmonious blend of buttery richness and a subtle sweetness, with the nuts adding a satisfying crunch. The texture is tender yet holds its shape, offering a comforting balance that pairs perfectly with a warm beverage. Generous use of butter infuses every morsel with a melt-in-your-mouth sensation, making it an irresistible companion to quiet afternoons and shared moments.

Ingredients

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

Method

  1. Begin by bringing the egg and butter to room temperature. This ensures that the butter will cream smoothly with the sugar, and the egg will incorporate evenly into the dough. Leave them out for about 30 minutes before starting.
  2. Preheat your oven to 180°C (350°F) and prepare a baking sheet by lining it with parchment paper. This prevents the pastry from sticking and allows for even baking.
  3. In a large mixing bowl, combine 100 g of room temperature butter with 100 g of sugar. Use a wooden spoon or an electric mixer to cream them together until the mixture is light and fluffy. This should take about 3-5 minutes with a mixer, and the mixture should appear pale in color.
  4. Add the room temperature egg to the creamed butter and sugar. Mix until fully incorporated, ensuring the mixture is smooth and homogenous. This step helps to bind the dough and provide structure.
  5. Gradually sift 250 g of flour into the wet mixture, folding it in gently with a spatula or wooden spoon. The dough should start to come together and form a soft, pliable consistency. Be careful not to overmix, as this can make the pastry tough.
  6. Chop 150 g of nuts finely and fold them into the dough until evenly distributed. The nuts add texture and flavor, so ensure they are mixed throughout the dough.
  7. Take small portions of the dough and shape them into small balls or your desired shape. Place them on the prepared baking sheet, leaving some space between each piece to allow for spreading during baking.
  8. Bake the pastries in the preheated oven for about 15-20 minutes, or until they are golden brown and the edges are firm to the touch. The aroma of toasted nuts and butter should fill the kitchen, indicating they are ready.
  9. 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 time allows them to firm up and develop their final texture.
  10. Once cooled, serve the Indonesian Nut Pastries at room temperature. They are best enjoyed fresh, with a slightly crisp exterior and a tender, nutty interior.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

Explore Indonesian cuisine