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Korean Nut Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Korean Nut Pastry 2

Korean Nut Pastry 2 is a delightful treat often found gracing home tables, especially during festive occasions or family gatherings. Unlike its commercial counterparts, this home-cooked version is crafted with a personal touch, where salt is measured by instinct and butter flows generously, offering a glimpse into the warmth of Korean home cooking.

This pastry is an indulgent blend of crumbly texture and nutty sweetness, harmonized by the richness of butter and a hint of salt that balances the flavors perfectly. The result is a soft, yet satisfyingly dense bite, with the nuts adding a welcome crunch. It invites you to savor each piece slowly, enjoying the comforting simplicity of a well-loved family recipe.

Ingredients

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

Method

  1. Begin by bringing the butter (100 g) to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth texture. Leave the egg out as well to reach room temperature, which helps it blend more evenly into the mixture.
  2. In a large mixing bowl, combine the room temperature butter with 100 g of sugar. Use a wooden spoon or a hand mixer to cream them together until the mixture is light and fluffy. This process incorporates air, which is crucial for the pastry's tender texture.
  3. Add the room temperature egg to the creamed butter and sugar mixture. Mix until fully incorporated, creating a smooth and homogenous batter. This step ensures that the egg is evenly distributed, which helps the pastry hold together once baked.
  4. Gradually add 250 g of flour to the wet mixture, stirring gently with a spatula or wooden spoon. Mix until a soft dough forms, being careful not to overwork it. Overmixing can develop the gluten in the flour, resulting in a tougher pastry.
  5. Coarsely chop 150 g of nuts and fold them into the dough. Ensure that the nuts are evenly distributed throughout the dough for consistent flavor and texture in each piece of pastry. The nuts should be visible and well-integrated into the dough.
  6. Preheat your oven to 180°C (350°F). While the oven heats, shape the dough into small, even-sized balls or discs, depending on your preference. Place them on a baking sheet lined with parchment paper, leaving space between each piece for expansion.
  7. Bake the pastries in the preheated oven until they are golden brown, which should take about 15-20 minutes. The edges should be firm and slightly crisp, while the centers remain tender. This color change is your cue that the pastries are done.
  8. Once baked, remove the pastries from the oven and allow them to cool slightly on a wire rack. This cooling step helps set the texture and makes them easier to handle. Serve the pastries warm or at room temperature, allowing the nutty flavors to shine.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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