The walnut shortcrust pastry is so delicious that I wish I’d discovered it earlier.
Ideal for cookies and pies, it doesn’t require anything to express its goodness, it is rather the pastry itself that adds part of its deliciousness to the creams or jams with which we want to fill cakes or cookies made with it.
For an exceptional result, I recommend chopping the walnuts with a knife, or in such a way as to obtain a medium/small granulate, but not a flour!
This would lose the wonderful crunch typical of walnuts and dried fruits in general under your teeth.
Apart from that, it is a shortcrust pastry that follows the same precautions that always need to be adopted for shortcrust pastries like: minimal processing times, resting in the fridge, and so on… a few moves for a result that goes beyond expectations.
However, it is known that by adding nuts, the dough becomes a bit more delicate to roll out.
But don’t worry, by following the steps in the recipe, there will be no surprises and this will very likely become one of your favorite sweet recipes!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 316.43 (Kcal)
- Carbohydrates 29.26 (g) of which sugars 14.59 (g)
- Proteins 4.87 (g)
- Fat 20.66 (g) of which saturated 7.50 (g)of which unsaturated 4.40 (g)
- Fibers 0.98 (g)
- Sodium 11.40 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 1 1/3 cups walnuts (already shelled)
- 2/3 cup sugar
- 9 tbsps butter (soft)
- 1 egg
- 1 egg yolk
- 1/2 package vanillin
- 1/2 package baking powder
Tools
- Cutting Board
- Knife kitchen
- 1 Rolling Pin graduated (optional)
Steps
To make the walnut shortcrust pastry, chop the walnuts with a knife or blend them not too finely.
In a bowl, combine this fine granulate with soft butter in pieces, sugar, and vanilla.
Start mixing and then incorporate the egg and egg yolk.
Work quickly and then add the sifted flour with baking powder.
Place in the fridge to rest for a few hours, only after sealing the pastry with plastic wrap.
The walnut shortcrust pastry is now ready.
Ideal for tarts, with the amounts indicated in the recipe you can comfortably make a tart with a thickness of half a centimeter (complete with strips on top) and a diameter of 9.5 inches. Also great for mini-tarts and cookies.
The tart will bake in about half an hour at 350 degrees. Naturally, if filled with moist creams, the time will extend up to 40/50 minutes.
I recommend rolling out the pastry to a thickness of half a centimeter even for preparing cookies. They will bake in about 15 minutes at 340 degrees.
Sealed in plastic wrap, this pastry can be stored for about 3 days in the fridge.
Sealed in a suitable bag, it can be frozen for about 1 month.
Sealed in a suitable bag, it can be frozen for about 1 month.
Here is a selection of products that are definitely useful in making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
Here is a selection of products that are definitely useful in making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
