Gluten-Free Nuss Gipfeli
Delight your taste buds with these Gluten-Free Nuss Gipfeli, a Swiss-inspired treat that combines buttery, flaky pastry with a luscious hazelnut filling. Perfectly crafted for those avoiding gluten, this recipe uses gluten-free flour and xanthan gum to create a delicate dough, while cream cheese adds a tender richness. The filling is a heavenly mix of ground hazelnuts, honey, cinnamon, and vanilla, offering a sweet, nutty aroma that complements every bite. Rolled into elegant crescent shapes and baked to golden perfection with an egg yolk glaze, each bite is irresistibly crisp yet tender. Ideal for a cozy brunch, festive gatherings, or afternoon coffee breaks, these gluten-free pastries deliver tradition with a modern twist. Plus, they’re ready in under an hour, making them as convenient as they are indulgent!
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Recipe Information
Ingredients
- 300 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 150 grams Unsalted butter, cold and diced
- 100 grams Cream cheese, cold
- 60 milliliters Cold water
- 150 grams Ground hazelnuts
- 60 grams Sugar
- 3 tablespoons Honey
- 1 large Egg white, beaten
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon
- 1 large Egg yolk, for brushing
- 1 tablespoon Milk, for brushing
Instructions
In a large bowl, combine the gluten-free flour, xanthan gum, and salt.
Add the cold diced butter and cream cheese to the flour mixture. Use a pastry cutter or your fingertips to rub the butter and cream cheese into the flour until the mixture resembles coarse breadcrumbs.
Gradually add cold water and mix until the dough just comes together. Do not overwork the dough.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In another bowl, combine the ground hazelnuts, sugar, honey, beaten egg white, vanilla extract, and cinnamon to form a sticky filling.
Remove the chilled dough and divide it into two equal portions. Roll each portion into a rough circle about 3mm thick on a lightly floured surface.
Cut each circle into six or eight wedges. Place a teaspoon of the nut filling at the widest end of each wedge.
Roll each wedge from the widest end to the tip, forming a crescent shape.
Place the crescents on the prepared baking sheet.
Mix the egg yolk with milk and brush the mixture over each rolled croissant for a shiny finish.
Bake in the preheated oven for 18-20 minutes, or until golden brown and set.
Allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
4008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.8 g | 329% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 1644 mg | 71% | |
| Total Carbohydrate | 410.5 g | 149% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 125.6 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 394 mg | 30% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
