How to make a bündner nusstorte

The Bündner Nusstorte (Graubünden nut pastry), also known as Engadiner Nusstorte, is a traditional sweet, caramelised nut filled pastry from canton Graubünden in Switzerland.

393
STEPS
INGREDIENTS
All ingredients you need.

All ingredients you need.

You have to roast the sugar until it's light brown.

You have to roast the sugar until it's light brown.

After the sugar is light brown, you add the walnuts...

After the sugar is light brown, you add the walnuts...

...and the almonds. You roast them shortly together with the caramelised sugar.

...and the almonds. You roast them shortly together with the caramelised sugar.

You add the cream and you boil up the mass.

You add the cream and you boil up the mass.

When the mass doesn't drops too fast, you cool down the mass.

When the mass doesn't drops too fast, you cool down the mass.

When the mass cooled down, you add the honey.

When the mass cooled down, you add the honey.

Put the filling on the bottom of the shortpastry.

Put the filling on the bottom of the shortpastry.

Cut the border of the shortpastry.

Cut the border of the shortpastry.

Cut the top of the shortpastry.

Cut the top of the shortpastry.

Put a few drops of water on the border of the pastry.

Put a few drops of water on the border of the pastry.

Put the top of the pastry.

Put the top of the pastry.

Bake the Nusstorte during 15 min at 200C = 392F

Bake the Nusstorte during 15 min at 200C = 392F

Optionally, you add sweets you like on the Nusstorte.

Optionally, you add sweets you like on the Nusstorte.

Enjoy!!!

Enjoy!!!

  • 300.0g Sugar
  • 250.0g Walnuts
  • 50.0g Almonds
  • 250.0ml Cream
  • 2.0Tbsp Honey
  • 2.0 Shortpastries