Vietnamese Nut Pastry 2

Ingredients

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

Method

1. Start by bringing the butter (100 g) to room temperature. This will make it easier to incorporate into the dough. Crack the egg into a small bowl and let it sit at room temperature as well. This helps the egg mix more evenly into the pastry dough.
2. In a large mixing bowl, combine the flour (250 g) and sugar (100 g). Mix them together with your hands or a spatula until evenly distributed. Add the softened butter to the dry ingredients and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
3. Add the room temperature egg to the flour and butter mixture. Use a spatula or your hands to mix until a dough forms. The dough should be smooth and slightly sticky but not overly wet. If it feels too dry, add a teaspoon of water at a time until the desired consistency is achieved.
4. Chop the nuts (150 g) into small, even pieces. You can use a knife or a food processor for this step. Fold the chopped nuts into the dough, ensuring they are evenly distributed throughout.
5. Preheat your oven to 180°C (350°F). While the oven heats, shape the dough into small balls, about the size of a walnut. Place them on a baking tray lined with parchment paper, leaving space between each ball to allow for spreading.
6. Bake the nut pastries in the preheated oven. They are done when they turn a light golden brown and the nuts are fragrant, which should take about 15-20 minutes. The pastries should feel firm to the touch but not hard.
7. Remove the pastries from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely. This helps them set and achieve the right texture.
8. Once cooled, serve the Vietnamese Nut Pastry 2 at room temperature. They are best enjoyed fresh, with a slightly crisp exterior and a tender, nutty interior, perfect for sharing at the table.