Chestnut Pastry 栗子一口酥

Lovely fall/ winter season, one of the best thing is we can enjoy chestnut! I love the roast chestnut, so warm and delicious.

I have some store-bought chestnut puree at home, so I decide to make little bitesize cookie pastry. I made some with purple sweet potato last year and they tasted super yummy. With chestnut puree, they are not very sweet, wrapped with cookie pastry, very short and delicious!

又到了秋冬季節，又是吃栗子的時候！我最愛街邊賣的炒栗子，熱騰騰又好味！

家裡有包現成的栗子蓉，就用來做一口酥啦！上年做了紫薯一口酥，非常簡單易做。今次就做栗子餡料，外層香脆好味！

Let the butter to room temperature, beat it until fluffy then add in icing sugar. Mix well.

Sift in flour and salt, mix until well-combined. Add in egg, mix well and form a dough. Wrap it with cling film and chill for one hour. 

Divide the dough into 4 pieces. Place one dough on parchment paper, then cover with another parchment paper. Roll it into 1cm thin sheet. 

Put the chestnut fillings on the pastry, then roll it. Cut it into small pieces and place on lined baking sheet. Brush egg wash on top.

Pop in preheated oven at 180C, bake for 25-30 minutes. Let it cool completely on wire rack and then store in air-tight container.

將牛油放至室溫，用電動打蛋器打發至軟身，然後下糖粉，拌勻. 

篩入麵粉和鹽，拌勻. 再下雞蛋，拌勻，用手堆成麵糰，再用保鮮紙包好，放入雪櫃一個小時. 

將麵糰分成4份，放在烘焙紙上，再在上面鋪一張烘焙紙，然後擀成長形薄片(約1cm厚）

在中間放上紫薯泥，然後卷起. 再切成小塊，放在鋪有烘焙紙的烤盤上，塗一層蛋液，用手指沾點蛋液，然後沾黑芝麻，再沾在一口酥上作裝飾(*這步驟可省略）

放入已預熱180度C焗爐，焗約25-30分鐘，放在涼架上完全待涼後，放入密封盒存放. 

*這個食譜可做約30-40粒一口酥（一口酥大小會有分別）
*如第二天一口酥不脆，可放回焗爐加熱

Print

Chestnut Pastry

Prep Time

20 mins

Cook Time

7 mins

Total Time

30 mins

 

Ingredients

• 300 g Chestnut Puree 栗子蓉
• 100 g Butter 牛油
• 40 g Icing Sugar 糖霜
• 1 Egg 雞蛋
• 200 g Cake Flour 低筋麵粉

Instructions

1. Let the butter to room temperature, beat it until fluffy then add in icing sugar. Mix well.

2. Sift in flour and salt, mix until well-combined. Add in egg, mix well and form a dough. Wrap it with cling film and chill for one hour. 

3. Divide the dough into 4 pieces. Place one dough on parchment paper, then cover with another parchment paper. Roll it into 1cm thin sheet. 

4. Put the chestnut fillings on the pastry, then roll it. Cut it into small pieces and place on lined baking sheet. Brush egg wash on top.

5. Pop in preheated oven at 180C, bake for 25-30 minutes. Let it cool completely on wire rack and then store in air-tight container.