What are Nut Corners (Nussecken)?
A sweet nut mass and jam on buttery shortcrust pastry with chocolate corners ,nut corners are a classic pastry at the bakery and they taste heavenly . We are going to show you how easy it us to make it at home .
The main ingredient in this pastry is hazelnuts. The aromatic hazelnut is used to refine cakes ,pastries,and sweets as well as for savory dishes . It contains many vitamins and ,like most nuts ,a high proportion of healthy fats. You can fined peeled ,unpeeled ,ground ,chopped ,all kinds of hazelnuts in the market .
Tip:
Hazelnuts taste best if they are roasted before baking and cooking ,because they develop their full aroma . After roasting ,hazelnuts can also be easily skinned :
Spread the nuts on a baking sheet or in a flat pan .
Approximately bake for 7-12 minutes at 175°C until the hazelnuts are lightly browned.
Take out of the oven and let cool slightly .
For skinning ,wrap the hazelnuts in a towel or cloth and rub together until the skin has lossened .
Keep your eyes on the hazelnuts when roasting ,as they burn quickly.
Ingredients for Nussecken :
- For 32 pieces
- Dough :
- 300 g flour
- 1 teaspoon baking powder
- 130 g butter
- 130 g sugar
- 2 eggs
- Filling :
- 4 tablespoons apricot jam
- 200 g butter
- 200 g sugar
- 2 pk .vanilla sugar
- 200 g hazelnuts,ground
- 200 g hazelnuts,chopped
- 100 g chocolate coating (Dark)
Nussecken Preparation:
1: for making the dough ,roughly mix the flour ,baking powder and butter with you fingers. Add sugar and eggs and knead with the hooks of the hand mixer to a smooth dough .
2 : Roll out the dough on a floured work surface,folt it up ,place it on a sheet baking paper and unfold it again . And then spread the apricot jam on the dough.
3 : Melt the butter ,sugar and vanilla sugar together in a saucepan. Add the ground hazelnuts and also chopped hazelnuts and 4 tablespoons of water and stir well . Put the nut mixture on the dough and spread to the edges . Bake at 175° C for about 25 minutes. Take out of the oven and cut the dough while still warm . First in rectangles ,then in triangles. Dip the corners in melted chocolate coating and let them dry on baking paper.
Baking nut corners (nussecken) : Information & Tips
The dough for nut corners :
Base of the nut corners is a sweet short pastry . You can use a classic shortcrust pastry that comes in the fridge for 30 minutes and is pre-baked . Or you can use a shortcrust pastry,as described in the recipe , which is prepared with eggs and a little baking powder and can be processed immediately. Then dough is rolled out to the size of a sheet and first spread thinly with orange jam or apricot jam .
The nut :
You can use different types of nuts and kernels for the nut mass . Hazelnuts are classic . You can also take cashew nuts ,pecans ,pine nuts and macadamia nuts ,for example. The nuts are finely chopped and possibly mixed with ground nuts and mixed with liquid butter ,sugar and depending on the recipe ,with honey and cream . If you like you can also let the sugar caramelize and get a fine caramel note . The mass should be thick and hardly fluid . It is still hot and evenly distributed on the spread shortcrust pastry.
Nussecken bake :
Bake the nussecken on the middle rack of the oven and pay attention to the temperature and time information in the relevant recipe .
Cutting:
It is best to cut nut corners into triangles until they’re warm . Use a large, sharp knife for doing this . First cut into rectangle or squares and then cut them diagonally in half to create triangles of the same sizes .
Nussecken decorate:
Diving dry the two corners on the longitudinal side in melted dark chocolate and let the nut slices dry .
Keep and store nut corners :
You can keep and store nut corners in an airtight container,for example in a cookie jar . So last about 1 week .