Nusspastete

A delicious flaky pastry, stuffed full with nuts and honey, Nusspastete (nooss-pah-stay-tay) is very rich and should be served in small slices. If you do not have a large enough baking sheet, divide the roll in half and bake it on two baking sheets.

ONE

16-INCH ROLL

2- oz. fresh yeast

2 oz. plus

2 teaspoon sugar

6 fl. oz. lukewarm milk

1 lb. plus

1 tablespoon flour

1 teaspoon salt

1 teaspoon ground cardamom

10 oz. plus

1 tablespoon butter

2 eggs, lightly beaten

FILLING

12 oz. hazelnuts, chopped

4 oz. almonds, blanched and chopped

4 oz. soft brown sugar

2 tablespoons chopped glace cherries

1 tablespoon chopped candied angelica

1 tablespoon sultanas or seedless raisins grated rind of

1 lemon

2 teaspoon ground cinnamon

1 teaspoon mixed spice or ground allspice

2 tablespoons double cream

4 fl. oz. clear honey

3 tablespoons dark rum

GLAZE

1 egg, lightly beaten

Crumble the yeast into a small bowl and mash in -2 teaspoon of the sugar with a fork. Add 2 to 3 tablespoons of the milk and cream the milk and yeast together. Set the bowl aside in a warm, draught-free place for 15 to 20 minutes or until the yeast mixture is puffed up and frothy.

Sift 1 pound of the flour, the salt, cardamom and remaining sugar into a large mixing bowl. Add 2 ounces of the butter and cut it into small pieces with a table knife. With your fingertips, rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Add the yeast mixture, the remaining milk and the eggs. Mix well to make a soft dough (add more milk if necessary). Cover the bowl with a cloth and place it in the refrigerator to chill for 50 minutes.

Allow the remaining 8 ounces of butter to soften slightly and form it into an oblong about 2-inch thick. Set aside.

Turn the dough out on to a floured board and knead it for 10 minutes or until it becomes smooth and clastic. Using both hands, stretch and pull the dough out into an oblong about 12- x 8-inches.

Place the butter in the centre and fold the dough over to enclose the butter completely. Pull and roll out the dough to a strip about 5- x 15-inches. Fold the bottom third up and the top third down. Cover the dough and place it in the refrigerator to rest for 10 minutes. Repeat the rolling and folding twice more. Cover the dough and leave it in the refrigerator for 1 hour.

Using the remaining tablespoon of butter, grease a large baking sheet. Sprinkle with the remaining tablespoon of flour and tip and rotate the sheet to coat evenly. Knock out any excess flour and set aside.

In a large mixing bowl, combine the hazelnuts, almonds, sugar, glace cherries, angelica, sultanas or seedless raisins, lemon rind, cinnamon and mixed spice or allspice. Mix the ingredients together well with a wooden spoon. Stir in the double cream.

In a small saucepan, heat the honey over moderately low heat for 2 to 3 minutes or until it is thin. Remove the pan from the heat and pour the honey into the nut mixture. Stir until the fruit and nuts are thoroughly coated with the cream and honey. Stir in the rum. Set aside.

Remove the dough from the refriger-ator and turn it out on to a lightly floured board. Pull and roll out the dough into a large rectangle, approximately J-inch thick. Trim the sides of the rectangle.

Spread the filling over the surface of the dough leaving a margin of 1-inch all round. Carefully roll it up Swiss roll style.

Transfer the roll to the prepared baking sheet. Cover with a clean, damp cloth and set aside in a warm, draught-free place for 2 hours, or until the roll has risen and almost doubled in bulk.

Preheat the oven to very hot 425 F (Gas Mark 7, 220 C).

Using a pastry brush, lightly glaze the roll with the beaten eggs. Place the baking sheet in the oven and bake for 20 minutes. Reduce the oven temperature to moderate 350°F (Gas Mark 4, 180°C) and bake for a further 20 to 25 minutes, or until the roll is golden brown. Remove the sheet from the oven and transfer the roll to a wire rack to cool completely before serving.

J’ 2

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