Macanese Walnut Pastry
A classic Macanese pastry that blends Portuguese and Chinese baking traditions. Crispy, flaky layers encase a sweet walnut filling, delivering rich nutty flavor with every bite.
Ingredients
8 items- Unsalted butter 150 g
- Powdered sugar 90 g
- Egg yolks 2
- Cake flour 250 g
- Milk powder 20 g
- Walnuts 160 g
- Egg yolk wash as needed
- White sesame seeds as needed
Nutrition
Steps （6 steps）
Spread walnuts on a baking sheet. Toast in preheated oven at 180°C for 8 minutes until fragrant and lightly golden. Cool completely, then chop into small pieces.
Soften unsalted butter at room temperature until a finger presses easily. Add powdered sugar and mix with a spatula. Add egg yolks one at a time, mixing until fully incorporated.
Sift cake flour and milk powder into the butter mixture. Fold gently with a spatula until no dry flour remains, forming a dough. Wrap in plastic and refrigerate for 30 minutes.
Divide dough into 20g portions (about 12). Flatten one portion, place about 8g of chopped walnuts in center, wrap and seal tightly, roll into a ball.
Place balls on a baking sheet lined with parchment paper. Brush tops with egg yolk wash, then sprinkle with white sesame seeds. Press lightly.
Bake in preheated oven at 170°C for 20 minutes until golden brown and flaky. Cool on a wire rack.
Tips
1. Ensure butter is properly softened but not melted. 2. Toasting walnuts is crucial for aroma. 3. Chilling dough prevents shrinking during baking. 4. Apply egg wash and sesame seeds just before baking. 5. Store in an airtight container after completely cooled.
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