🥐 Nussgipfel (Swiss nut croissant)
Nussgipfel is a Swiss bakery pastry: crescent-shaped flaky puff pastry rolled around a sweet filling of ground hazelnuts and almonds with sugar and butter. It bakes golden and crisp outside, with a dense, nutty centre. It is eaten with coffee for breakfast or as an afternoon snack and is sold in almost every Swiss bakery.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g puff pastry
- 150 g ground hazelnuts
- 50 g ground almonds
- 100 g sugar
- 40 g butter, melted
- 4 tbsp water
- 1 tsp cinnamon
Method
- Mix the hazelnuts, almonds, sugar, cinnamon, melted butter and water into a thick paste.
- Roll out the pastry and cut it into 8 triangles.
- Spread a line of filling along the wide end of each triangle and roll it up towards the tip.
- Bend into crescents, place on a lined tray and bake at 200 °C for 18–20 minutes until golden.
How to make it lighter
- Make smaller crescents — cut 12 triangles instead of 8.
- Reduce the sugar in the filling by a third and add more cinnamon.
- Have one with black coffee rather than a sweet milky drink.
History
The Nussgipfel is a long-standing fixture of Swiss bakeries, and similar nut-filled crescents are found in southern Germany and Austria. Its exact origin is not documented.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →