Nut-Free Nussgipfel
Discover the irresistible charm of Nut-Free Nussgipfel—a delightful twist on the classic Swiss crescent pastry, lovingly crafted without nuts. Perfect for nut-sensitive eaters, this recipe features a rich buttery dough paired with a luscious apricot jam filling and a sweet layer of fragrant ground coconut, offering a mouthwatering alternative to traditional nut fillings. These golden-brown crescents are easy to make, with a simple dough rolled, layered, and shaped into elegant pastries that bake to perfection in just 20 minutes. Ideal for breakfast, brunch, or as a standout treat at any gathering, these tender homemade pastries deliver indulgent flavor with a nut-free twist. Keywords: Nut-Free Nussgipfel recipe, Swiss crescent pastries, apricot jam, ground coconut desserts, nut-free baking recipes.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 150 grams unsalted butter
- 50 grams granulated sugar
- 1 teaspoon salt
- 100 milliliters cold water
- 10 grams vanilla sugar
- 100 grams ground coconut
- 100 grams apricot jam
- 1 egg
Instructions
In a large bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and add it to the flour mixture.
Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the cold water gradually, stirring with a fork until the dough begins to come together. Add more water if necessary, but be cautious not to make it too wet.
Turn the dough onto a lightly floured surface and knead gently until smooth. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.
Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
In a small bowl, mix the granulated sugar, vanilla sugar, and ground coconut.
Lightly flour your work surface and roll out the chilled dough into a circle about 30 cm in diameter.
Spread the apricot jam over the surface of the circle, leaving a 2 cm border around the edge.
Sprinkle the coconut mixture evenly over the jam.
Cut the dough circle into 12 equal wedges, like slicing a pizza.
Starting from the wide end of each wedge, roll up tightly towards the point to form a crescent shape.
Place the crescents on the prepared baking sheet. Beat the egg and brush it lightly over each pastry.
Bake for 18-20 minutes or until golden brown and crisp.
Allow pastries to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.0 g | 260% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 340.2 g | 124% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 132.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 107 mg | 8% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 906 mg | 19% | |
*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.
