Recipe: Nut Crescent Sweet Pastry Crust
1 cup (156 grams) all-purpose flour
3 ounces (84 grams / 6 tablespoons) unsalted butter
Generous dash of cinnamon (optional)
4 ounces (114 grams / 1 heaping cup) pecan pieces, toasted
1 teaspoon vanilla
2 tablespoons (24 grams) sugar (I use turbinado, but ordinary cane sugar will do)
cup / 22 grams wheat germ (see note below)
Healthy pinch of freshly grated nutmeg (optional, but highly recommended)
Small pinch of kosher salt
1 egg


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