Best 4 Swiss Walnut Pie Engadiner Nusstorte Or BÜndner Nusstorte Recipes
In the heart of the Swiss Alps, lies a culinary treasure that has captivated taste buds for generations - the Engadiner Nusstorte (also known as Bündner Nusstorte). This traditional Swiss walnut pie boasts a rich history dating back to the 19th century and is a testament to the region's ingenious use of local ingredients. While various recipes exist, they all share common elements that define this delectable dessert.
The Engadiner Nusstorte features a base of buttery shortcrust pastry, generously filled with a luscious walnut filling made from finely ground walnuts, sugar, honey, cream, and a hint of spices. The filling is then topped with an additional layer of pastry and baked until golden brown, resulting in a delightful contrast of textures and flavors.
This article presents a collection of three delectable Engadiner Nusstorte recipes, each offering unique variations on the classic pie. The "Original Engadiner Nusstorte" recipe stays true to the traditional methods and ingredients, ensuring an authentic taste experience. For those seeking a touch of indulgence, the "Luxury Engadiner Nusstorte" incorporates luxurious ingredients like chocolate and pistachios, elevating the pie to new heights of decadence.
Lastly, the "Gluten-Free Engadiner Nusstorte" caters to those with dietary restrictions, offering a delicious and inclusive way to enjoy this Swiss specialty. With step-by-step instructions and detailed ingredient lists, these recipes empower home bakers of all skill levels to recreate this iconic dessert in their own kitchens.
NUSS TORTE (GERMAN NUT CAKE)
Steps:
- Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
- Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
- Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
- Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
- Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.
Nutrition Facts : ServingSize 1 slice, Calories 162 kcal, Fat 14 g, SaturatedFat 2 g, Carbohydrate 16 g, Cholesterol 140 mg, Protein 8 g, Sugar 11 g, Fiber 1 g
SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BÜNDNER NUSSTORTE)
Steps:
- Put all the ingredients for the pastry in a food processor and pulse until homogeneous. With the dough prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes. Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time. Add the nuts and the cream until and stir the walnuts until well coated. Remove the saucepan from the heat and. Set aside to cool. Preheat the oven to 180°C (355 F)Grease a 30 cm tin. (I used a 28" springform pan) Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin. Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling. Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork. Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
ENGADINER NUSSTORTE (NUT CAKE)
A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like.
Provided by Chickee
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar.
- Mix flour, rind, salt and egg on high speed until a dough is formed.
- Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
- In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
- Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
- Add the honey, heat until it reaches a rolling boil.
- Add nuts and stir well. Remove from the heat and allow to cool.
- Mix well and allow to cool.
- Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
- Pour in the cooled filling.
- Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
- Paint the top of the cake lightly with whisked egg yolk.
- Cook the cake at about 180 degrees for 50-60 minutes.
- Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.
Nutrition Facts : Calories 673.1, Fat 43.4, SaturatedFat 16.2, Cholesterol 93.1, Sodium 115.8, Carbohydrate 68.3, Fiber 2.7, Sugar 47.2, Protein 8.4
SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BüNDNER NUSSTORTE)
This caramelly rich pie with walnuts is a typical Swiss speciality of the region of Graubünden in Switzerland.
Provided by Artandkitchen
Categories Pie
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
- With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
- Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
- Add the nuts and the cream and stir the walnuts until well coated.
- Remove the saucepan from the heat and. Set aside to cool.
- Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
- Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
- Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
- Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
- Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.
Tips:
- For a smoother filling, blend the walnuts until they are very fine. - To achieve a crispy crust, pre-bake the pie shell for 10-15 minutes before filling it. - For a more intense walnut flavor, toast the walnuts before using them. - If you don't have time to make your own pie dough, you can use a store-bought one. - If you don't have a springform pan, you can use a regular pie pan. Just be sure to trim the excess dough around the edges.Conclusion:
Engadiner Nussschnitte is more than a pastry. It’s a cultural heritage. If you are in the Engadin and see a Bäckerei (bakery), you can be sure that they make a Nussschnitte. For the locals, it’s a common dessert or afternoon snack, often served with a cup of coffee. In other parts of Switzerland, it is available as a seasonal product in winter. The Bündenr Nusstorte might be a bit rarer than the Engadiner variant but equally delicious. It is denser and also made with walnuts from the region. If you want to try something new and delicious, I highly recommend making this Swiss Walnut Pie. It's perfect for any occasion, and it's sure to be a hit with your friends and family.
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