Thai Nut Pastry 2

Ingredients

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

Method

1. Start by taking 100 g of butter out of the refrigerator and letting it sit at room temperature until it becomes soft and easy to work with. This ensures that the butter will incorporate smoothly into the dough, creating a tender pastry. At the same time, crack 1 egg into a small bowl and let it come to room temperature, which helps it blend more evenly into the mixture.
2. In a large mixing bowl, combine 250 g of flour and 100 g of sugar. Mix them together using a whisk or a fork to ensure that the sugar is evenly distributed throughout the flour. This step prevents any clumps of sugar from forming in the dough, which could cause uneven baking.
3. Add the softened butter to the flour and sugar mixture. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This technique, known as 'cutting in,' is crucial for creating a flaky texture in the final pastry.
4. Once the butter is fully incorporated, add the room temperature egg to the mixture. Use a spatula or your hands to gently combine everything until it forms a cohesive dough. Be careful not to overwork the dough, as this can make the pastry tough.
5. Roughly chop 150 g of nuts and gently fold them into the dough. Ensure that the nuts are evenly distributed throughout the mixture. This step adds texture and flavor to the pastry, making each bite nutty and satisfying.
6. Preheat your oven to 180°C (350°F). Roll the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with your palm to create a uniform shape that will bake evenly.
7. Bake the pastries in the preheated oven until they are golden brown and firm to the touch, which should take about 15-20 minutes. The golden color indicates that the sugar has caramelized, adding a rich flavor to the pastry.
8. Once baked, remove the pastries from the oven and let them cool on a wire rack. This allows air to circulate around them, preventing the bottoms from becoming soggy. Serve the Thai Nut Pastry 2 at room temperature, allowing the flavors to fully develop and the texture to remain crisp.