Pastéis de nozes frescas | Confeitaria de outono

Nozes frescas e massa caseira são a base destes pastéis quentinhos de outono, preparados ao estilo rústico de aldeia. A massa é aberta, dobrada e recheada com nozes picadas, depois cortada em forma de meia-lua e assada até dourar. Ao sair do forno, recebe uma calda de açúcar e limão.

• Massa caseira com manteiga, leite, iogurte e farinha
• Recheio de nozes em formato de meia-lua
• Assado a 160 °C e finalizado com calda quente

Fresh walnuts and homemade dough come together in these warm, comforting pastries inspired by the flavors of autumn 🍂🌰 In this video, we prepare a rustic village-style treat using fresh seasonal walnuts and simple homemade ingredients. The pastries are baked until beautifully golden, with a soft, tender texture and a rich nutty filling inside. Fresh walnuts add a deep, natural flavor that makes every bite especially cozy during the cooler autumn days. These walnut pastries are a simple celebration of the autumn harvest — fresh nuts, homemade dough, and traditional village baking. Warm from the oven and full of comforting flavor, they’re perfect for enjoying with tea and sharing around the family table. 🌿🍞✨ For the dough: - 80 g butter - 1 tea glass of milk - 1 tea glass of water - ½ tea glass of vegetable oil - 1 egg - A pinch of salt - 1 tbsp plain yogurt - 2 tbsp vinegar - About 6 regular glasses of flour For the syrup: - 5 regular glasses of water - 4 regular glasses of sugar - Juice squeezed from a few lemon slices You will also need: - 300 g chopped walnuts for the filling - 300 g melted butter for pouring over the baklava - Starch for rolling out the dough Method: 1. Mix the dough ingredients, adding the flour gradually. Knead into a soft dough, cover, and let rest for 30–45 minutes. 2. Combine the syrup ingredients. Bring to a boil, then simmer over medium heat for about 25 minutes. 3. Roll out the dough using starch. Fold it into an envelope, sprinkling starch between the folds, then roll it out thinly again. Sprinkle with walnuts and roll the two opposite edges towards the centre. Cut lengthwise between the rolls, then use the rim of a glass to cut crescent-shaped pieces. Arrange them in the tray. 4. Pour the melted butter evenly over the baklava. Bake at 160°C for approximately 1 hour, until golden. Adjust the baking time to suit your oven. 5. Pour the hot syrup over the hot baklava. Allow it to cool completely and absorb the syrup before serving.