Middle Eastern Nut Pastry

Ingredients

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

Method

1. Begin by bringing the 100 g of butter to room temperature. This will ensure it creams smoothly with the other ingredients, creating a tender pastry texture. Crack the egg into a small bowl and let it sit at room temperature as well, so it incorporates evenly into the dough.
2. In a mixing bowl, combine 250 g of flour and 100 g of sugar. Add the softened butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. This step ensures the butter is evenly distributed, which is crucial for a flaky pastry.
3. Add the room temperature egg to the flour mixture. Gently mix until a dough forms, being careful not to overwork it. The dough should be smooth and slightly sticky; if it feels too dry, add a teaspoon of water at a time until the desired consistency is reached.
4. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Spread 150 g of finely chopped nuts evenly over the dough. Press the nuts gently into the dough to ensure they adhere.
5. Carefully roll the dough into a log, starting from one of the longer sides. Once rolled, slice the log into 1-inch pieces, ensuring each piece contains a good amount of nuts.
6. Preheat your oven to 180°C (350°F). Arrange the pastry pieces on a baking sheet lined with parchment paper, leaving space between each piece to allow for even baking.
7. Bake the pastries in the preheated oven until they are golden brown and the nuts are fragrant, about 15-20 minutes. The pastries should feel firm to the touch and have a light, nutty aroma.
8. Allow the pastries to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Serve the Middle Eastern Nut Pastry at room temperature, allowing the flavors to meld and the texture to set perfectly.