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Japanese Nut Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Japanese Nut Pastry 2

Japanese Nut Pastry 2 is a cherished treat, often prepared in homes across Japan for special occasions or as a delightful indulgence during tea time. Passed down through generations, this version captures the essence of Japanese home cooking, where salt is judged by hand, and fat is used with a generous hand, embodying the warmth of family traditions.

The pastry offers a harmonious blend of buttery richness and nutty undertones, with a satisfying crunch that gives way to a tender crumb. Each bite reveals the perfect balance of sweetness and saltiness, inviting you to savor the comforting flavors that make this dessert a beloved staple at the Japanese home table.

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, bring 1 egg to room temperature by placing it in a bowl of warm water for about 5 minutes. This ensures the egg incorporates smoothly into the dough.
  2. Preheat your oven to 180°C (356°F). In a large mixing bowl, cream together the softened butter and 100 g of sugar using a wooden spoon or an electric mixer until the mixture is light and fluffy. This process incorporates air, which helps give the pastry a tender texture.
  3. Gradually beat the room-temperature egg into the butter and sugar mixture until fully combined. The mixture should be smooth and slightly pale. This step ensures the egg is evenly distributed, which is crucial for the structure of the pastry.
  4. Sift 250 g of flour into the bowl, folding it gently into the wet mixture with a spatula. Be careful not to overmix; stop as soon as the flour is just incorporated. Overmixing can lead to a tough pastry.
  5. Roughly chop 150 g of nuts and fold them into the dough. Choose your favorite nuts, such as almonds or walnuts, for a traditional Japanese flavor. The nuts should be evenly distributed throughout the dough, providing a crunchy texture in every bite.
  6. Line a baking tray with parchment paper. Scoop tablespoons of the dough onto the tray, leaving space between each to allow for spreading. Use your fingers to gently flatten each scoop into a round shape.
  7. Bake in the preheated oven for about 12-15 minutes, or until the edges of the pastries are golden brown and the center is set. The pastries should have a light, nutty aroma and a slightly crisp texture on the outside.
  8. Allow the pastries to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve the Japanese Nut Pastry 2 at room temperature, allowing the flavors to fully develop and the texture to be enjoyed.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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