Swiss Walnut Pie Engadiner Nusstorte or Bndner Nusstorte
Indulge in the irresistible charm of Swiss Walnut Pie, also known as Engadiner Nusstorte or Bündner Nusstorte, a traditional Alpine treat that combines a buttery, flaky crust with a decadent walnut-caramel filling. Crafted with rich European flavors, this dessert showcases golden caramelized sugar, fresh cream, honey, and a hint of vanilla, perfectly complemented by the crunch of roughly chopped walnuts. The pie is encased in a double-layered crust, giving it a rustic yet elegant appeal, and finished with a glistening egg wash for a golden glaze. Perfect for special occasions or cozy afternoons, this Swiss delicacy offers a delightful balance of sweetness and nuttiness. Serve sliced at room temperature to let the luscious filling shine. A must-try for lovers of hearty, homemade desserts!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 180 grams Unsalted butter
- 100 grams Granulated sugar
- 2 large Eggs
- 2 tablespoons Cold water
- 250 grams Walnuts
- 200 grams Granulated sugar (for filling)
- 150 milliliters Heavy cream
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar (100 grams). Add the cold unsalted butter in small cubes and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Add one beaten egg and 2 tablespoons of cold water to the flour mixture and knead gently until a smooth dough forms. Be careful not to overwork the dough.
Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
For the filling, chop the walnuts roughly and set them aside.
In a medium saucepan, caramelize the remaining 200 grams of granulated sugar over medium heat until it turns a deep golden brown. Be careful not to burn the sugar.
Reduce the heat to low and carefully stir in the heavy cream (150 ml). The mixture will bubble vigorously, so proceed with caution.
Once the cream is incorporated, stir in the honey, vanilla extract, and a pinch of salt. Cook for another 1-2 minutes until smooth.
Remove the saucepan from the heat and stir in the chopped walnuts. Set the filling aside to cool slightly.
Preheat the oven to 180°C (350°F).
Roll out one disc of the chilled dough onto a lightly floured surface to line a 9-inch (23 cm) tart pan. Trim excess dough and prick the base with a fork to prevent bubbles.
Pour the walnut-caramel filling into the prepared tart shell and spread it out evenly.
Roll out the second disc of dough and place it over the filling as a lid. Seal the edges by pressing firmly, then trim any overlapping dough.
Beat the second egg and brush it over the top of the pie for a golden glaze.
Using a fork, poke a few small holes in the top layer of dough to allow steam to escape during baking.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
Remove the pie from the oven and allow it to cool completely before slicing. The filling will set as it cools.
Serve the Engadiner Nusstorte at room temperature and enjoy!
Nutrition Facts
Calories |
5977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 379.7 g | 487% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 118.0 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 599.0 g | 218% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 342.5 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 386 mg | 30% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 1636 mg | 35% | |
*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.
