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Nussgipfel (walnut croissant): recipe illustration
Snacks & baking

Nussgipfel (walnut croissant)

A flaky croissant filled with ground walnuts, sugar and cinnamon. Very common in the bakeries and afternoon snacks of Liechtenstein, it is often eaten with coffee in the morning or afternoon.

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Ingredients

Ingredients

Farce

Dorure

Spices & seasoning

Optional extras

Nutrition facts

539 kcal per serving

Protein
8.6 g
Carbohydrates
36.1 g
of which sugars
22.3 g
Fat
39.2 g
of which saturated fat
9.4 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 190 °C and line a baking sheet with parchment paper.
  2. In a bowl, mix the ground walnuts, sugar, cinnamon and melted butter to make a moist filling.
  3. Roll out the puff pastry into a thin rectangle, then cut it into 8 triangles.
  4. Spread the filling along the base of each triangle, roll toward the tip, then curve into a crescent.
  5. Place the croissants on the baking sheet and brush them with beaten egg mixed with milk.
  6. Bake for 18 to 20 minutes, until nicely golden.
  7. Let them cool slightly and dust with icing sugar if you like.

Variations and tips

Chocolate gipfel. Replace half the walnuts with chopped dark chocolate.

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Original Ecomely recipe.