Lebanese Nut Pastry

Ingredients

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

Method

1. Begin by bringing the butter to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth and even texture. Place the butter on the counter for about 30 minutes until it softens slightly but is not melted.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together with a whisk or fork to ensure they are evenly distributed. This step prevents clumps of sugar in the dough and helps the pastry bake evenly.
3. Add the softened butter to the flour and sugar mixture. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique creates a tender pastry by coating the flour with fat, which inhibits gluten formation.
4. Crack the egg into the mixture and use a spatula or your hands to combine everything into a cohesive dough. Knead gently until the dough comes together and is smooth, but be careful not to overwork it, as this can make the pastry tough.
5. Chop 150 g of nuts finely and fold them into the dough. The nuts should be evenly distributed throughout, adding texture and flavor to each bite of the pastry. Ensure there are no large clumps of nuts, which could cause uneven baking.
6. Preheat your oven to 180°C (350°F). While the oven heats, roll the dough out on a lightly floured surface to about 1 cm thickness. Use a cookie cutter or knife to cut the dough into desired shapes, such as circles or squares.
7. Place the cut pastries on a baking sheet lined with parchment paper, leaving a small space between each piece. Bake in the preheated oven until the pastries are golden brown and the edges are firm to the touch, indicating they are fully cooked.
8. Once baked, remove the pastries from the oven and let them cool slightly on a wire rack. Serve the Lebanese Nut Pastry warm or at room temperature, allowing the flavors to meld and the texture to set perfectly.