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Lebanese Nut Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Lebanese Nut Pastry 2

Lebanese Nut Pastry 2 is a beloved staple on home tables across Lebanon, embodying the essence of family cooking with its simple yet indulgent ingredients. Flour, nuts, butter, and sugar are combined with care, creating a pastry that is both hearty and delicate. This dish is often prepared for casual gatherings or as a special weekend treat, where its comforting presence invites leisurely conversation and shared enjoyment.

The pastry offers a rich, buttery texture that melts in the mouth, punctuated by the crunch of nuts and a hint of sweetness. The salt, added by instinct rather than measure, enhances the flavors, creating a balanced and satisfying bite. Best enjoyed warm, its inviting aroma and texture are perfect for sharing, allowing each nibble to delight in its simplicity and warmth.

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, resulting in a smoother 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 an electric mixer to cream them together until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, ensuring a tender pastry.
  3. Add the room temperature egg to the butter and sugar mixture. Mix until fully combined, ensuring the mixture is smooth and homogenous. This will help bind the ingredients and provide structure to the pastry.
  4. Gradually sift 250 g of flour into the wet mixture, folding it in gently with a spatula. Continue until the dough comes together and is smooth, but avoid over-mixing to prevent a tough pastry. The dough should be soft and pliable, not sticky.
  5. Roughly chop 150 g of nuts and fold them into the dough. Ensure they are evenly distributed throughout the dough for consistent flavor in each bite. The nuts will add a delightful crunch and complement the buttery pastry.
  6. Preheat your oven to 180°C (350°F). While the oven heats, shape the dough into small, even-sized balls, about the size of a walnut, and place them on a baking tray lined with parchment paper. Leave some space between each ball to allow for spreading during baking.
  7. Bake the pastries in the preheated oven until they are golden brown, about 15-20 minutes. The edges should be slightly darker, indicating they are cooked through. The aroma will be nutty and buttery, filling your kitchen.
  8. Once baked, remove the pastries from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack. This cooling period allows them to firm up slightly, making them easier to handle.
  9. Serve the Lebanese Nut Pastry 2 warm or at room temperature, allowing the flavors to shine. The pastries should be crisp on the outside with a tender, nutty interior, perfect for sharing around the table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

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

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