Sugar-Free Nussgipfel
Elevate your pastry game with these indulgent yet guilt-free Sugar-Free Nussgipfel, a healthier twist on the classic Swiss treat. Crafted with whole wheat flour for added fiber and sweetened naturally with xylitol, these flaky crescent-shaped pastries are filled with a rich blend of ground almonds, hazelnuts, cinnamon, and vanilla cream. Perfectly golden and irresistibly nutty, they offer the ultimate balance between wholesome and decadent. Simple yet satisfying, this recipe is ideal for anyone seeking sugar-free bakery-style delights that feel both homemade and artisanal. Whether served as a mid-afternoon snack or paired with a cup of tea, these Nussgipfel are sure to impress!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 0.5 teaspoon Salt
- 125 grams Unsalted butter, cold and cubed
- 60 milliliters Cold water
- 150 grams Ground almonds
- 50 grams Ground hazelnuts
- 60 grams Xylitol or preferred sugar-free sweetener
- 1 teaspoon Ground cinnamon
- 100 milliliters Heavy cream
- 1 teaspoon Vanilla extract
- 1 piece Egg, beaten
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Add the cold, cubed butter and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the cold water to the flour and butter mixture, stirring with a fork until the dough starts to come together. Gather the dough into a ball and flatten it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a separate bowl, mix the ground almonds and ground hazelnuts with the xylitol, ground cinnamon, heavy cream, and vanilla extract. Stir until well combined to form the filling.
On a lightly floured surface, roll out the chilled dough into a rectangle approximately 30x40 cm (12x16 inches). Trim the edges if needed to make them straight.
Cut the dough into 12 squares. Place a tablespoon of the nut filling in the center of each square.
Fold each square into a triangle by bringing two opposite corners together, enclosing the filling and pressing gently to seal the edges.
Place the prepared Nussgipfel on the baking sheet and brush with the beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the pastries are golden brown and flaky.
Remove from the oven and allow to cool on a wire rack before serving. Enjoy your sugar-free Nussgipfel!
Nutrition Facts
Calories |
3494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 11.0 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 622 mg | 48% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2526 mg | 54% | |
*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.
