Low Sodium Nussgipfel
Experience the delight of Swiss pastry with this Low Sodium Nussgipfel recipe, a healthier twist on the classic nut-filled crescent. Perfectly soft and flaky dough is crafted from unsalted butter, skim milk, and active dry yeast, ensuring a light texture without compromising flavor. The heart of each crescent is a luscious filling of ground walnuts, sweet honey, aromatic vanilla, and warming cinnamon, creating the perfect balance of indulgence and nutrition. Topped with finely chopped, unsalted nuts for a crunchy finish, these pastries are brushed with an egg wash to achieve a golden, bakery-style perfection. Ideal for breakfast, brunch, or an afternoon treat, these low sodium Nussgipfel are easy to prepare and irresistibly delicious for health-conscious bakers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter
- 125 ml Skim milk
- 7 grams Active dry yeast
- 3 tablespoons Granulated sugar
- 150 grams Ground walnuts
- 3 tablespoons Honey
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- 2 tablespoons Unsalted finely chopped nuts (for topping)
- 1 Egg (for wash)
Instructions
In a small saucepan, warm the milk gently until lukewarm. Remove from heat and add the yeast and one tablespoon of sugar. Stir and let it sit for about 10 minutes, until frothy.
In a large mixing bowl, combine the flour with the remaining sugar. Add in the cold butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs.
Pour the yeast mixture into the flour and butter mixture. Mix until it forms a soft dough.
Knead the dough lightly on a floured surface for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
While the dough is rising, prepare the filling by combining the ground walnuts, honey, egg yolk, vanilla extract, and cinnamon in a bowl. Mix until well combined and set aside.
Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Cut the dough into 12 triangles (similar to cutting for croissants).
Place a spoonful of the nut mixture at the base of each triangle and gently roll them up from the wide end to the tip, forming a crescent shape.
Place the crescents on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another 20 minutes.
Preheat your oven to 180°C (350°F).
Beat the egg for the wash and gently brush over each crescent. Sprinkle the unsalted finely chopped nuts on top.
Bake in the preheated oven for about 15-20 minutes, or until golden brown.
Allow to cool on a wire rack for a few minutes before serving. Enjoy your low sodium Nussgipfel warm or at room temperature.
Nutrition Facts
Calories |
3429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.0 g | 288% | |
| Saturated Fat | 76.1 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 316.7 g | 115% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 102.4 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 473 mg | 36% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1553 mg | 33% | |
*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.
