Graubünden nut pastry (Engadiner Nusstorte) German recipe #32 瑞士坚果蛋糕

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Cut 150g of cold butter into smaller cubes.

In a mixing bowl, combine 300g of flour, 70g of powdered sugar, 8g of vanilla sugar, and a pinch of salt.

Sift the dry ingredients to remove any lumps.

Add the diced butter, 1 egg yolk, and 2-3 tbsp of cold water to the bowl.

Mix all ingredients with a kneading hook until combined.

Knead the dough with hands until smooth, then form it into a round ball shape.

Cover the dough with plastic foil and let it rest in the fridge for at least 1 hour.

Chop 200g of walnuts into smaller pieces, leaving some whole for crunchiness.

In a small saucepan, heat 200g of caster sugar on low heat to make caramel, shaking the pan instead of stirring.

Once the sugar is dissolved, add the chopped walnuts and toss to coat them with syrup, roasting for another 2-3 minutes.

Pour in 150ml of whipped cream and stir vigorously until the cream turns lightly brown to form caramel.

Add 50g of honey and continue cooking on low heat until dissolved, then set aside to cool.

Grease an 18cm diameter baking tin with a thin layer of butter.

Dust the working surface with flour and roll out 2/3 of the dough to about 5mm thick, large enough for the baking tin.

Lay the rolled dough into the tin, stretching it to fit the bottom and sides, and remove any excess.

Poke the bottom of the dough with a fork.

Pour the caramel nut filling into the tin and even out the top surface with a spatula.

Fold the top edges of the dough back to cover the filling.

Roll out the remaining 1/3 of the dough to about 5mm thick and cover the top of the nut pie, removing excess.

Press the edges together with a fork to seal the pie.

Poke a few holes in the top of the pie to release steam while baking.

Preheat the oven to 180°C and bake on the middle rack for about 1 hour, covering with aluminum foil if needed to prevent darkening.

Remove the cake from the tin once cool enough to handle and let it cool completely before serving.

Dust with icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens