Ingredients

For the Dough:

• 450-500g (4 cups) wheat flour
• 1 tablespoon sugar
• 13g (½ oz) fresh yeast
• 125ml (½ cup) warm water
• 125ml (½ cup) warm milk
• 1 whole egg + 1 yolk
• 5-6g (½ teaspoon) salt
• 50g (1½ oz) butter (softened)

For the Cream Filling:

• 2 egg yolks
• 4 tablespoons sugar
• 10g (½ teaspoon) vanilla sugar
• 10g (½ teaspoon) cornstarch
• 250ml (1 cup) warm milk
• 30g (1 oz) butter (softened)
• 100g (3½ oz) nuts (chopped, such as walnuts or hazelnuts)

Steps to Make Creamy Nut-Filled Pastry Bites

Step 1: Preparing the Dough

1. Activate the Yeast:
   In a small bowl, dissolve the fresh yeast in 125ml (½ cup) of warm water along with 1 tablespoon of sugar. Let the mixture sit for about 10 minutes until it becomes frothy. This indicates that the yeast is active and ready for use.
2. Prepare the Dough:
   In a large mixing bowl, combine the wheat flour, salt, and a pinch of sugar. Create a well in the center, and add the activated yeast mixture, 125ml (½ cup) of warm milk, 1 whole egg, and 1 egg yolk. Use a wooden spoon to start mixing the ingredients together.
3. Add Butter:
   Once the dough starts to come together, add the softened butter. Knead the dough by hand or with a dough hook in a stand mixer until it becomes smooth and elastic (about 8-10 minutes). If the dough feels too sticky, add a little more flour, but be careful not to overdo it.
4. Let the Dough Rise:
   Once the dough is well-kneaded, cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free spot and let the dough rise for about 1-1.5 hours, or until it doubles in size.

Step 2: Preparing the Cream Filling

1. Make the Custard Filling:
   In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch until smooth. Gradually add 250ml of warm milk to the egg mixture, stirring constantly to avoid curdling. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and becomes a custard-like consistency.
2. Add Butter and Nuts:
   Once the custard is thickened, remove it from the heat and stir in the butter until it melts completely. Add the chopped nuts and stir to incorporate them evenly into the filling. Set the custard aside and let it cool to room temperature.

Step 3: Shaping and Assembling the Pastries

1. Roll Out the Dough:
   Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and roll it out into a rectangle or circle, about ¼-inch thick.
2. Cut the Dough:
   Using a sharp knife or pastry cutter, cut the dough into small squares or circles, depending on your preference. Aim for bite-sized pieces that are easy to handle.
3. Fill the Pastries:
   Place a small spoonful of the creamy nut filling in the center of each dough piece. Be careful not to overfill them, as the filling could spill out during baking.
4. Seal the Pastries:
   Fold the edges of the dough over the filling to create small parcels or pinched pockets. Press the edges together to seal them tightly. If necessary, use a little water or egg wash to help seal the edges.

Step 4: Baking the Pastries

1. Preheat the Oven:
   Preheat your oven to 180°C (350°F).
2. Bake the Pastries:
   Place the filled pastries on a baking sheet lined with parchment paper, leaving some space between each one. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. The pastries should be light and crispy on the outside with a creamy filling on the inside.
3. Cool and Serve:
   Once the pastries are done, remove them from the oven and let them cool slightly. Serve them warm or at room temperature, and enjoy the delightful combination of flaky dough and creamy, nutty filling.

Nutrition Facts (Per Serving)

• Calories: 250
• Protein: 4g
• Carbohydrates: 28g
• Fat: 15g
• Fiber: 2g
• Sugar: 10g
• Sodium: 80mg

Frequently Asked Questions (FAQs)

1. Can I use store-bought dough instead of making my own?
Yes, if you’re short on time, you can substitute the homemade dough with store-bought puff pastry or croissant dough. While this will change the texture slightly, it will still yield delicious results.

2. Can I use different nuts for the filling?
Absolutely! While this recipe calls for walnuts or hazelnuts, you can use almonds, pistachios, or even pecans. Just make sure to chop them finely so they mix well into the custard.

3. Can I make these pastries in advance?
Yes, you can prepare the pastries and refrigerate or freeze them before baking. If freezing, place them on a baking sheet to freeze individually, then transfer them to a ziplock bag for long-term storage. Bake them directly from the freezer, adding a few extra minutes to the baking time.

4. Can I make the cream filling ahead of time?
Yes, you can prepare the custard filling a day in advance and store it in an airtight container in the refrigerator. Let it come to room temperature before filling the dough.

5. Can I make this recipe without eggs?
Yes, you can substitute the eggs with a flaxseed egg substitute or other egg replacers for a vegan-friendly version of this recipe. Keep in mind that the texture might vary slightly.

Tips for Making the Best Creamy Nut-Filled Pastry Bites

1. Use Fresh Yeast:
   Fresh yeast ensures the dough rises beautifully and produces a light, airy pastry. If using dry yeast, adjust the quantity (typically 1/3 of the amount specified for fresh yeast).
2. Don’t Rush the Rising Process:
   Allow the dough enough time to rise and double in size. Rushing this step may result in dense pastries instead of light and fluffy ones.
3. Perfect Pastry Dough:
   If your dough feels too sticky while kneading, add just a little more flour, but avoid adding too much. The dough should be soft but not overly sticky. If it’s too dry, add a little more milk.
4. Cool the Filling Before Use:
   Ensure that the custard filling has cooled before filling the dough. Warm filling may cause the dough to become soggy or leak out during baking.

Storage Tips

• Refrigeration:
  Store any leftover pastries in an airtight container in the refrigerator for up to 3 days. To keep them fresh, reheat them in the oven for a few minutes to restore their crispiness.
• Freezing:
  These pastries freeze well. Freeze them either before or after baking. If freezing unbaked, place the pastries on a baking sheet to freeze individually and then store them in a freezer bag. When ready to bake, cook from frozen, adding extra time to the baking.

Conclusion

These Creamy Nut-Filled Pastry Bites are the perfect treat for any occasion. Whether served as a snack, dessert, or part of a larger meal, these pastries combine a fluffy, buttery dough with a rich, creamy nut-filled center that’s sure to delight. With the option to customize the nut filling and make them in advance, this recipe is both versatile and impressive. The combination of flavors and textures will make this dish a new favorite in your baking repertoire.