Pura Nut Pastries
Indulge in the nutty, flaky perfection of Pura Nut Pastries, a delightful treat that combines buttery homemade pastry with a luscious nut butter filling. These golden-brown pockets of goodness are made from scratch using a simple dough that’s enriched with cold butter for a perfectly crisp and flaky texture. The creamy filling, featuring your choice of almond, peanut, or hazelnut butter sweetened with honey and brown sugar, is nestled inside and topped off with a sprinkle of chopped nuts for added crunch. Finished with a light dusting of powdered sugar, these pastries are easy to prepare but taste like they came straight from a bakery. Perfect for breakfast, brunch, or an afternoon snack, Pura Nut Pastries are a heavenly indulgence for nut lovers. With just 40 minutes of prep time, they make the perfect made-from-scratch treat.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 150 g unsalted butter (cold and cubed)
- 60 ml cold water
- 0.5 tsp salt
- 150 g nut butter (e.g., almond, peanut, or hazelnut)
- 50 g honey
- 25 g brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 tbsp milk (for egg wash)
- 50 g chopped nuts (e.g., almonds, walnuts, or pecans)
- 15 g powdered sugar (for dusting, optional)
Instructions
In a large bowl, combine the all-purpose flour and salt.
Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
Slowly drizzle in the cold water while mixing gently until the dough begins to come together. Be careful not to overmix.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a separate bowl, mix the nut butter, honey, brown sugar, and vanilla extract until smooth. Set the filling aside.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
Roll out the chilled dough on a floured surface until it is about 3 mm thick.
Cut the dough into rectangles, approximately 10 cm x 5 cm in size.
Spoon a small amount of the nut filling into the center of each rectangle, leaving about 1 cm of space around the edges.
Lightly beat the egg with the milk to create an egg wash. Brush the edges of each rectangle with the egg wash.
Fold the dough over the filling to form a sealed pocket. Press the edges together with a fork to ensure they are sealed properly.
Place the pastries on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with the chopped nuts.
Bake the pastries in the preheated oven for 20-25 minutes, or until golden brown.
Allow the pastries to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Dust the cooled pastries with powdered sugar, if desired, and serve.
Nutrition Facts
Calories |
3625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 96.5 g | 482% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 1995 mg | 87% | |
| Total Carbohydrate | 312.6 g | 114% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 98.3 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 283 mg | 22% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1755 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
