Middle Eastern Nut Pastry 2

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, so it reaches room temperature, which helps it blend more evenly into the mixture.
2. In a large mixing bowl, combine the flour (250 g) and sugar (100 g). Add the softened butter and use your fingers to rub it into the flour mixture until it resembles coarse breadcrumbs. This technique ensures that the butter is evenly distributed, which is crucial for a tender pastry.
3. Crack the room-temperature egg into the flour mixture. Use a wooden spoon or your hands to mix until a dough forms. The dough should be soft and slightly sticky, but if it feels too dry, add a teaspoon of water at a time until the desired consistency is achieved.
4. Transfer the dough onto a lightly floured surface and knead gently for a minute or two until it is smooth and elastic. Be careful not to overwork the dough, as this can make the pastry tough.
5. Roll out the dough to about 1/4 inch thickness. Spread the nuts (150 g) evenly over half of the rolled-out dough. Fold the other half over the nuts and gently press down to seal them inside.
6. Preheat your oven to 180°C (350°F). Place the folded dough on a baking sheet lined with parchment paper. Bake in the preheated oven until the pastry is golden brown and firm to the touch, which should take about 20-25 minutes.
7. Remove the pastry from the oven and let it cool slightly on a wire rack. The pastry should be warm but not hot when served, allowing the flavors to meld together beautifully. Optionally, dust with a little extra sugar before serving for added sweetness.