Nut-Free Engadiner Nusstorte
Delight in the rich, buttery indulgence of this Nut-Free Engadiner Nusstorte, a creative twist on the classic Swiss dessert traditionally filled with caramelized nuts. Perfect for those with nut allergies, this ingenious version substitutes crushed pretzels for a delightful crunch, offering a sweet and salty harmony that’s simply irresistible. The golden, flaky crust envelops the luscious caramel filling, crafted from sugar, honey, and cream for a melt-in-your-mouth experience. With effortless prep and baking steps, this dessert is ready in under two hours, making it ideal for special occasions or as a unique centerpiece for any gathering. Treat yourself and your guests to this nut-free masterpiece that retains the heartwarming charm of the original while adding an unexpected twist!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Butter
- 100 grams Powdered sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 Pinch Salt
- 150 grams Pretzels, crushed
- 200 grams Sugar
- 100 milliliters Heavy cream
- 2 tablespoons Honey
- 20 grams Butter, extra
Instructions
In a large mixing bowl, combine the all-purpose flour, butter, powdered sugar, egg, vanilla extract, and a pinch of salt.
Mix the ingredients together until they form a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 180°C (350°F).
Divide the chilled dough into two portions, one slightly larger than the other.
Roll out the larger portion on a floured surface and line a 23 cm (9-inch) springform pan with it, pressing the dough up the sides.
In a saucepan over medium heat, combine sugar and honey. Stir continuously until the sugar melts and turns a caramel color.
Carefully add the heavy cream and extra butter to the caramel, stirring continuously until smooth.
Remove from heat and stir in the crushed pretzels, ensuring they are evenly coated with the caramel.
Pour the pretzel caramel mixture into the dough-lined pan, spreading it out evenly.
Roll out the second portion of the dough and place it over the pretzel-caramel filling. Seal the edges by pressing down gently.
Use a fork to prick the top crust to allow steam to escape during baking.
Bake in the preheated oven for 40 to 45 minutes until the crust is golden brown.
Allow the nut-free Engadiner Nusstorte to cool in the pan for at least 15 minutes before removing it to cool completely on a wire rack.
Slice and serve the torte once it has completely cooled.
Nutrition Facts
Calories |
5037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 124.1 g | 620% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 678.7 g | 247% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 339.2 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 168 mg | 13% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 654 mg | 14% | |
*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.
