A very tasty triangle pastry – Nussecken Recipe:
This is a very delicious pastry from Germany and it is very popular .Nussecken tend to be more popular around Christmas and winter time since they are very nutritious and its not light and fluffy some other pastries.
It is a classic German pastry that we can buy in every German bakery .This German Nut Corners are really tasty . A shortbread base with a thin layer of apricot jam ,plenty of nuts ,a dash of rum and dark chocolate dipped corners comprise this traditional pastry .
These nut corners make a delicious afternoon tea snack and are ideal for school lunch boxes .this is an original recipe of this tasty pastry.
Nussecken Recipe :
Ingredients:
For the dough:
25 g butter
100 g sugar
2 eggs
300 g all purpose flour
1 teaspoon baking powder
1 Pck vanilla sugar
Some butter for the mold
For covering :
200 g apricot jam
175 g butter
130 g sugar
1 Pack vanilla sugar
400 g crushed nuts
200 g dark chocolate
Procedure:
Step 1 :
Preheat the oven to 180 degrees. Grease a normal sized sheet well .
Our recommendation:
Have you ever thought about a permanent baking foil? You save not only greasing before baking ,but also don’t need to buying new baking paper . You can easily reuse this permanent baking foil and wash it in the dishwasher after use.
Step 2 :
125 g butter ,100 g of sugar ,1 pack vanilla sugar,2 eggs , 300 g all purpose flour ,1 teaspoon baking powder
Mix all the ingredients such as butter ,sugar ,vanilla and eggs for making the dough and knead together .
Mix the flour and baking powder together and knead with the rest of the dough . Place the dough in the baking sheet and squeeze it right so that a flat dough is created .(alternatively roll out with a rolling pin and then put in )
Step 3 :
200 g apricot jam,175 g butter ,130 g sugar , 1 pack vanilla sugar ,400 g crushed nuts ,4 tablespoons of water.
Spread apricot jam on the dough with a spoon and smooth out .Melt the butter ,sugar and vanilla sugar in a saucepan. Add the crushed nuts and 4 tablespoons of water and simmer briefly ,stirring constantly,so that a moist mass is formed . Spread the nut mixture on the sheet and also smooth it out . Bake the nut corners in the preheated oven for about 25-27 minutes. Let cool briefly . Cut the still warm cake into corners . To do this ,cut into squares and then cut them in half over the corners. Let the corners cool completely.
Step 4 :
200 g dark chocolate coating
Roughly chop dark chocolate and melt and transfer it to a small container. Put each corner of the pastry in the chocolate. Then place the nut corners on baking paper and let the chocolate dry .
Our tips for making Nussecken:
In the best case ,the chocolate coating on the nut corners should dry slowly ,so we recommend do not put it in the fridge. Prepare the nut corners and let the chocolate solidify overnight.
Spread the jam evenly on top ,then add the nut topping.
For the glaze chop chocolate roughly and melt it in a double boiler .
Dip the corners or all sides of the triangles into the chocolate.
You can store this pastry in the refrigerator in an airtight container for up to a week .
You can also make this pastry using half the amount of sugar and gluten free flour .
