Nussgipfel
Indulge in the irresistible charm of Nussgipfel, a traditional Swiss pastry that blends buttery dough with a luscious walnut-honey filling. These delicate crescent-shaped treats are made from scratch, featuring a tender yeast dough enriched with warm milk and a hint of vanilla. The filling, a delightful combination of finely chopped walnuts, sweet honey, and aromatic cinnamon, is wrapped inside and baked to golden perfection. Lightly brushed with milk for a glossy finish and dusted with powdered sugar, Nussgipfel are perfect for breakfast, afternoon tea, or a sweet snack. Whether you're a fan of classic European pastries or simply looking to try something new, this recipe will transport you to the cozy cafes of Switzerland with every bite!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 30 grams Sugar
- 150 grams Unsalted butter
- 100 milliliters Warm milk
- 7 grams Active dry yeast
- 1 Egg yolk
- 150 grams Walnuts
- 50 grams Honey
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 Egg white
- 1 tablespoon Milk (for brushing)
- 10 grams Powdered sugar (for garnish)
Instructions
In a large bowl, combine the flour, salt, and sugar.
Cut the butter into small pieces and add to the flour mixture, using your fingers to rub it in until the mixture resembles coarse crumbs.
In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
Add the yeast mixture and the egg yolk to the flour mixture and knead into a smooth dough.
Cover the dough with a cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the nut filling. Finely chop the walnuts and combine them with honey, vanilla extract, ground cinnamon, and the egg white until well mixed.
Once the dough has risen, roll it out on a floured surface into a rectangle, approximately 30x40 cm.
Spread the nut filling evenly over the dough.
Starting from the long side, roll the dough into a log and cut into 8 equal pieces.
Shape each piece into a crescent and place them on a baking sheet lined with parchment paper.
Cover the pastries with a cloth and let them rise again for 20 minutes.
Preheat the oven to 180°C (356°F).
Brush the crescents with milk and bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the nussgipfel to cool slightly, then dust with powdered sugar before serving.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 11.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 169 mg | 4% | |
*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.
