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Vietnamese Nut Pastry

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Vietnamese Nut Pastry

Vietnamese Nut Pastry is a cherished treat often crafted in family kitchens, where the scent of toasted nuts and butter wafts through the air. This particular version is a home-cook's delight, capturing the essence of Vietnamese hospitality—generous, warm, and inviting. There is no grand occasion required for its presence; just the simple joy of gathering around a table, sharing stories and laughter.

The pastry boasts a rich, buttery crumb, punctuated by the nutty crunch that defines its character. With just the right touch of sweetness, it is a delightful balance that never overwhelms. This is a pastry meant to be savored slowly, allowing its textures and flavors to unfold with each bite, making everyday moments feel special.

Ingredients

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

Method

  1. Begin by taking the butter (100 g) out of the refrigerator and letting it soften at room temperature. This will make it easier to cream with the sugar later. Also, crack the egg (1) into a small bowl and let it come to room temperature, as this helps it incorporate more smoothly into the dough.
  2. In a large mixing bowl, combine the softened butter and sugar (100 g). Use a wooden spoon or an electric mixer to cream them together until the mixture is light and fluffy. This should look pale in color and have a smooth texture, which ensures a tender pastry.
  3. Gradually add the room temperature egg to the butter-sugar mixture, mixing well after each addition. This step is crucial for creating a cohesive dough. The mixture should appear smooth and slightly glossy once the egg is fully incorporated.
  4. Next, sift the flour (250 g) into the bowl with the wet ingredients. Fold the flour in gently using a spatula or wooden spoon, being careful not to overmix. The dough should come together and be slightly sticky but manageable.
  5. Roughly chop the nuts (150 g) of your choice and fold them into the dough. Ensure they are evenly distributed throughout the mixture. This will provide a consistent nutty flavor and texture in every bite of the pastry.
  6. Preheat your oven to 180°C (350°F). While the oven is heating, shape the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper. Leave some space between each ball to allow for spreading during baking.
  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 aroma of toasted nuts should fill the kitchen, indicating they are ready.
  8. Once baked, remove the pastries from the oven and let them cool on a wire rack. This cooling step allows the pastries to set properly and develop their full flavor. Serve them at room temperature for the best taste and texture.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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