Stars with nuts and various other seeds

Name: Stars with nuts and various other seeds
Ingredients: 1 pack of butter; 1/2 packet of fresh yeast; 150 ml of lukewarm water; 1 natural yogurt; about 150 g of walnuts; about 150 g of sunflower seeds; about 30 g of flax seeds; flour as needed; salt to taste; 1 egg (for brushing the stars); sesame seeds and coarse salt for decorating the stars.

Appetizers - Stars with nuts and various other seeds by Tatiana E. - Recipia

There are days when I crave something to nibble on, especially if I know a night with friends is coming up or I simply want something quick to put on the table. Nut and seed stars are a variation that I repeat quite often. They are not complicated, the ingredients are easy to find, and the result is quite filling and pairs well with beer or as a savory snack alongside anything. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 30-40 minutes (depending on how quickly you knead and cut) Baking time: 20-25 minutes, depending on the oven Servings: one large tray (approx. 40-50 stars, depending on size) Difficulty: easy to medium Recipe type: savory snack, perfect for parties or alongside beer Ingredients 1 package of butter (200 g) – at room temperature 1/2 package of fresh yeast (approx. 12-13 g) 150 ml warm water 1 natural yogurt (approx. 150 g) 150 g walnuts 150 g sunflower seeds 30 g flax seeds Flour as needed – for an elastic and non-sticky dough Salt to taste 1 egg (for brushing the stars) Sesame seeds and coarse salt – for decoration Preparation Method 1. Chop the walnuts and flax seeds using a food processor. They should not be powdered, just small pieces. 2. Place the chopped walnuts and flax seeds in a large bowl. Add the sunflower seeds. 3. Put the butter at room temperature and add it to the nut and seed mixture. 4. Pour in the yogurt and dissolve the yeast in the warm water, then add it to the ingredients in the bowl. 5. Add salt to taste. Mix all the ingredients with a spoon at first. 6. Gradually incorporate flour. Knead until you obtain an elastic dough that does not stick to your hands. The amount of flour depends on the moisture of the ingredients, but don’t rush: add it gradually. 7. When the dough is ready, sprinkle a little flour on the work surface and roll out the dough into a not-too-thin sheet (about 0.5 cm). 8. Cut star shapes with a cookie cutter or any other shape you have on hand. 9. Place the stars on a baking tray lined with parchment paper. 10. Beat the egg and brush each star with it. Sprinkle coarse salt and sesame seeds on top. 11. Place the tray in a preheated oven at moderate heat (180°C). Bake for 20-25 minutes, until lightly browned on the edges. 12. Let them cool on a rack before moving them. Why I make this recipe often They can be prepared in advance and don’t need to be served warm. They are hearty and salty, perfect for when you need something quick to put on the table, especially at gatherings. They don’t get soggy easily and can last a few days without changing texture too much. The ingredients are basic and I always have them at home. Tips and Variations Tips 1. Don’t chop the nuts and seeds too finely; you should feel their texture in the dough. 2. The butter really needs to be soft; otherwise, it incorporates poorly. 3. The dough should not be too stiff; it’s better to be soft than floury. 4. Thin metal trays bake better than thick ones; don’t burn the bottoms of the stars. 5. Don’t overcrowd the tray; leave a little space between the stars, even though they don’t rise much. Substitutions 1. Instead of fresh yeast, you can use dry yeast (1/2 packet, about 3-4 g), also dissolved in warm water. 2. The yogurt can also be Greek, as long as it’s not too sour or non-fat. 3. The butter can be replaced with margarine, but the taste won’t be as rich. 4. You can add or substitute some seeds, but don’t remove all of them; otherwise, it loses that crunchy charm. Variations 1. You can make other shapes, not just stars – any cutter works. 2. If you like a spicy taste, you can add pepper or a little hot paprika to the dough. 3. For a different look, you can sprinkle poppy seeds or Himalayan pink salt on top, but don’t change too much from coarse salt and sesame. 4. You can use only sunflower seeds and walnuts if you don’t have flax. Serving Ideas 1. Serve as a snack with beer, on a platter with cold cuts or cheese. 2. They are also good as a snack on the go or as a packed lunch for work. 3. They go well as an accompaniment to cream soups, adding a bit of texture. 4. They remain crunchy the next day, so they can be easily taken on a picnic. Frequently Asked Questions 1. What kind of yeast do I use if I don’t have fresh? You can use dry yeast, about 3-4 g. Dissolve it in warm water just like the fresh one. 2. Do I need to let the dough rise? There’s no need to let it rise like bread. The yeast is used only for the final texture, not for visibly rising the dough. 3. Can I make the dough in advance? Yes, you can knead it a few hours ahead and keep it covered in the fridge. I don’t recommend overnight, as it may get too hard. 4. I don’t have a star cutter. Can I cut with a knife? Of course. Cut the dough into squares, diamonds, or any shape you like. 5. Can I use cold butter? I don’t recommend it; cold butter doesn’t incorporate well into the dough, and the texture won’t be as flaky. Nutritional Values Approximately, for one serving (approx. 3-4 large stars): Calories: 160-200 kcal Protein: 4-5 g Fats: 11-13 g (mostly from nuts, seeds, and butter) Carbohydrates: 13-16 g Fiber: 1-2 g Salt varies depending on how much you sprinkle on top. The data is approximate, as it depends on the size and amount of flour. Storage and Reheating They can be stored at room temperature in a metal box or large jar, covered, for 3-4 days. If they stay longer, they soften a bit but don’t become hard. I don’t recommend reheating in the oven; if you still want to bring them back to life, 2-3 minutes at 160°C helps to make them crispy again. Their taste doesn’t change significantly, but don’t leave them uncovered, as they will absorb moisture.

Stars with nuts and various other seeds

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