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Peruvian Nut Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Peruvian Nut Pastry 2

Peruvian Nut Pastry 2 is a cherished staple at home tables across Peru, crafted with a sense of tradition and an instinctive touch. The recipe is handed down through generations, with each cook adding their personal touch, a pinch of salt by feel, and a liberal hand with the butter. This pastry isn't reserved for special occasions, but rather, it finds its place in everyday life, shared among family and friends as a comforting end to a meal.

The pastry boasts a delicate crunch, where the richness of butter melds with the earthy, toasted notes of nuts. A subtle sweetness from the sugar balances the flavors, while the egg binds it all into a harmonious blend. It's a treat that speaks of home, enjoyed with a simple cup of coffee or tea, a reminder of the warmth and generosity found in every Peruvian kitchen.

Ingredients

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

Method

  1. Start by bringing the butter to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth texture. Take the egg out of the refrigerator as well, allowing it to reach room temperature for better mixing.
  2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together with a whisk to ensure even distribution. This dry mixture will form the base of your pastry, providing structure and sweetness.
  3. Chop 150 g of nuts into small, even pieces. You can use a food processor or a sharp knife. The nuts should be small enough to incorporate well into the dough but still provide a pleasant crunch.
  4. Add the room temperature butter (100 g) to the flour and sugar mixture. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. This step is crucial for creating a tender, flaky pastry.
  5. Beat the room temperature egg lightly in a separate bowl, then add it to the crumb mixture. Stir until the dough starts to come together. If the dough feels too dry, you can add a teaspoon of cold water to help bind it.
  6. Fold in the chopped nuts gently, ensuring they are evenly distributed throughout the dough. This will ensure that each bite of the pastry has a good balance of nuts and dough.
  7. Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough will help it firm up, making it easier to roll out and shape later.
  8. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut into desired shapes and place on a baking sheet lined with parchment paper.
  9. Bake in the preheated oven until the pastries are golden brown and the edges are slightly crisp, which should take about 12-15 minutes. The aroma of toasted nuts and buttery pastry will fill your kitchen as they bake.
  10. Once baked, remove the pastries from the oven and allow them to cool on a wire rack. Serve them at room temperature, allowing the flavors to meld and the texture to set perfectly.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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