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Freshly baked Nussgipfel with powdered sugar and a cup of coffee in a Swiss bakery
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Nussgipfel Recipe

A step-by-step guide to making the delicious Swiss pastry, Nussgipfel, with its flaky dough and sweet nutty filling.
Course Breakfast, Dessert
Cuisine Swiss
Keyword Baking, Nutty, Pastry
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings 8 pieces
Calories 320kcal
Author Chef Layla
Cost $15

Equipment

  • Oven
  • Rolling Pin
  • Mixing Bowl

Ingredients

Puff Pastry Dough

  • 1 sheet puff pastry dough store-bought or homemade

Filling

  • 1 cup ground hazelnuts (or almonds)
  • 1/2 cup granulated sugar
  • 1 egg white
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • as needed powdered sugar (for dusting)

Instructions

  • Prepare the filling by combining ground hazelnuts, granulated sugar, egg white, cinnamon, and vanilla extract in a mixing bowl. Mix until you have a sticky, spreadable paste.
  • On a lightly floured surface, roll out the puff pastry dough into a large rectangle.
  • Cut the dough into triangles and spread a thin layer of nut filling on each triangle, leaving a small border around the edges.
  • Starting at the wider end, roll each triangle toward the tip to form a crescent shape. Gently curve the ends to achieve the classic 'peak' shape.
  • Brush the tops with melted butter and bake at 375°F (190°C) for 15–20 minutes, or until golden brown.
  • Let them cool slightly, then dust with powdered sugar for a finishing touch.

Notes

For best results, use fresh dough and keep it cold during preparation. Avoid overfilling the pastries to prevent leakage during baking.