Ingredients:

For the Dough:

• Butter: 100g (softened at room temperature)
  The softened butter is key to creating a tender and flaky dough. It also adds a rich flavor that complements the sweet filling perfectly.
• Sour Cream: 80g
  Sour cream adds moisture to the dough and provides a subtle tang that balances the sweetness of the pastry.
• Egg Yolk: 1
  The egg yolk helps to bind the dough together and gives it a beautiful golden color when baked.
• Sugar: 30g
  Adds just the right amount of sweetness to the dough, making it the perfect base for the nutty filling.
• All-Purpose Flour: ~240g
  Flour provides structure to the dough. The amount may vary slightly depending on the humidity and the exact moisture content of your other ingredients, so add it gradually.
• Baking Powder: 1/2 teaspoon
  Baking powder gives the dough a little lift, ensuring that the pastries are light and not too dense.

For the Filling:

• Egg White: 1
  The egg white acts as a binder for the filling, helping to hold the nuts together inside the pastry.
• Sugar: 40g
  Adds sweetness to the nut filling, complementing the rich flavor of the walnuts.
• Walnuts (or other nuts): 100g, chopped
  Walnuts add a crunchy texture and a rich, nutty flavor. Feel free to substitute with other nuts like pecans, almonds, or hazelnuts, depending on your preference.
• Salt: A pinch
  A small amount of salt enhances the flavor of the filling and balances the sweetness.
• Vanilla Sugar: 1 teaspoon
  Vanilla sugar infuses the filling with a subtle vanilla flavor. If you don’t have vanilla sugar, substitute with 1 teaspoon of regular sugar and a few drops of vanilla extract.

Instructions:

1. Prepare the Dough:

• Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This step is important for incorporating air into the dough, which helps to achieve a tender texture.
• Add Sour Cream and Egg Yolk: Mix in the sour cream and egg yolk until well combined. The dough should be smooth and slightly sticky.
• Mix in Dry Ingredients: Gradually add the flour and baking powder to the wet mixture. Start by adding half of the flour, mixing well, and then gradually add the rest until the dough comes together. It should be soft but not too sticky. If necessary, add a little more flour to reach the right consistency.
• Chill the Dough: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and roll out.

2. Prepare the Filling:

• Whisk the Egg White: In a small bowl, whisk the egg white with a pinch of salt until it’s frothy. This will help to give the filling a light texture.
• Combine with Sugar and Nuts: Stir in the sugar, vanilla sugar, and chopped nuts until everything is well combined. The filling should be slightly sticky and hold together when pressed.

3. Assemble the Pastries:

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the pastries from sticking.
• Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/4 inch (0.6 cm) thickness. Use a round cookie cutter or a glass to cut out circles from the dough.
• Add Filling: Place a small spoonful of the nut filling in the center of each dough circle.
• Seal the Pastries: Fold the dough over the filling to form a half-moon shape. Press the edges together to seal the pastry. You can crimp the edges with a fork for a decorative touch.
• Bake: Place the filled pastries on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.

4. Cool and Serve:

• Cool the Pastries: Once baked, remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Optional Topping: For an extra touch, you can dust the cooled pastries with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk.
• Serve: Enjoy these delightful pastries with a cup of tea or coffee. They also make a wonderful addition to a dessert platter or a sweet treat to share with friends and family.

Possible Questions:

1. Can I use a different type of nut for the filling?
   Absolutely! You can substitute the walnuts with pecans, almonds, or hazelnuts depending on your taste preference.
2. Can I make the dough ahead of time?
   Yes, you can prepare the dough a day in advance and refrigerate it until you’re ready to use it. Just make sure to let it soften slightly at room temperature before rolling it out.
3. What if I don’t have vanilla sugar?
   You can easily substitute vanilla sugar with regular sugar and a few drops of vanilla extract.
4. How should I store the pastries?
   Store the pastries in an airtight container at room temperature for up to three days. You can also freeze them for longer storage.
5. Can I add a different flavor to the filling?
   Certainly! You can add a pinch of cinnamon or a splash of almond extract to the filling for an extra layer of flavor.

Conclusion:

This nut-filled pastry recipe is perfect for any occasion. The rich, buttery dough combined with the sweet, crunchy filling creates a delightful treat that’s sure to impress. Whether you’re making them for a special occasion or just to enjoy at home, these pastries are a delicious way to indulge in a homemade sweet treat. Give this recipe a try and enjoy the comforting taste of freshly baked pastries filled with love and flavor!