Nussgipfel

Background

Nussgipfel is a beloved Swiss bakery classic known for its crescent shape and rich, aromatic nut filling. You will find it in morning markets, alpine train kiosks, and neighborhood cafes across the German-speaking regions of Switzerland. The hallmark is a delicate balance of crisp laminated layers and a fragrant, gently sweet interior, making it equally welcome at breakfast, an afternoon pause, or as a comforting travel snack. This streamlined version is designed for a home oven while preserving the pastry shop character and texture.

Ingredients

• 2 sheets chilled puff pastry (about 25 cm x 25 cm each)
• 150 g finely ground hazelnuts
• 50 g finely ground almonds (optional but classic)
• 100 g sugar
• 2 tbsp honey
• 120 ml milk
• 30 g butter
• 1 large egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp finely grated lemon zest
• 1 pinch salt
• 3 tbsp apricot jam
• 1 tbsp water (plus a little more as needed)
• For dusting, 2 tbsp powdered sugar

Preparation

1. Make the filling: In a small saucepan, combine milk, butter, sugar, and honey; warm gently until the sugar dissolves. Off the heat, stir in the ground hazelnuts, ground almonds, cinnamon, vanilla, finely grated lemon zest, and a pinch of salt. If the mixture is too thick to spread, add a splash of warm water until it becomes a thick, spreadable paste. Cool completely.
2. Prepare the pastry: Unroll the chilled puff pastry on a board and trim, if needed, to neaten the edges. Cut each sheet into long isosceles triangles (about 8 to 10 per sheet), keeping the dough cold for best layering.
3. Fill and shape: Place a generous spoonful of the cooled filling at the wide base of each triangle. Lightly moisten the edges with water, then roll up from the base toward the tip to form neat crescents, gently curving the ends inward.
4. Chill to set: Arrange the shaped pieces on a lined tray and refrigerate for 15 minutes so the layers firm up before baking.
5. Glaze and bake: Beat the egg until fluid, then brush a thin, even coat over the tops. Bake on the middle rack at 200 C or 392 F, and begin checking at 18 minutes; they are done when the crescents are deeply golden and crisp with defined layers.
6. Finish: Warm the apricot jam with a little water until fluid, brush over the hot pastries to create a light sheen, allow the glaze to set, then dust gently with powdered sugar.

Serving

Serve slightly warm or at room temperature. The contrast of flaky layers around a tender nut core pairs beautifully with a morning coffee or an afternoon tea. For a patisserie look, add a second sheer coat of apricot jam once the first glaze has set, and finish with a delicate veil of powdered sugar right before presenting.

Tips

• If the filling becomes too stiff after cooling, loosen it with a teaspoon of warm milk or a few drops of water until spreadable.
• For a deeper aroma, briefly toast the ground hazelnuts and ground almonds in a dry pan, then stir them into the warm base of milk, butter, sugar, and honey.
• Do not overfill or the edges may split; a modest amount of filling gives the best rise to the puff pastry and allows the apricot jam glaze to adhere evenly.