#FoodieExtravaganza Oktoberfest: Nusskämme (German Hazelnut Combs)

This month, #FoodieExtravaganza is celebrating Oktoberfest and I am joining in with a recipe for Nusskämme, German Hazelnut Combs! Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Sue of Palatable Pastime is hosting Oktoberfest (celebrated in München this year September 16th to October 3rd). Other foods celebrated in September include peanuts, pancakes, cheeseburgers, linguine, cheese pizza, gyro, macadamia nut, and guacamole.

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is alway the first Wednesday of the month. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

It has been seven years since my last trip to Germany and one of the things I miss the most are the pastries. Today I am sharing a recipe for one of my favorites, Nusskämme. Nusskämme (Nusskaemme) are puff pastries filled with a spiced hazelnut rum mixture and shaped to resemble a comb (similar in shape to a bear claw here in the United States). The puff pastry is cut into squares, filled with the finely chopped hazelnuts, folded over, sealed, and cut into strips along one side to get that comb shape.

If you don’t want to form combs, you can use the same puff pastry and hazelnut mixture to create other shapes like Nussschnecken (snails/rolls) or Nussecken (triangles).

The pastries can be served plain or you can drizzle a simple powdered sugar milk glaze over the tops (or dip the top into the glaze). For a little extra flavor, add a splash of vanilla or lemon extract to the glaze.

If you are unable to find hazelnuts, walnuts are often used in its place.

Check out what everyone else made for the event!

• Autumn Crockpot Apple Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Bierocks by A Day in the Life on the Farm
• Braised Red Cabbage with Apples by Caroline’s Cooking
• Brombeere-Butterkuchen – Blackberry German Butter Cake by Food Lust People Love
• Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
• Chicken Schnitzel With Garlic Mayo by Sneha’s Recipe
• German meatballs with spaetzle by Cookaholic Wife
• Nusskämme (German Hazelnut Combs) by Tara’s Multicultural Table

Nusskämme (German Hazelnut Combs)
Adapted from Das Kochrezept
9 Nusskämme

10 1/2 ounces (300 grams) puff pastry
2 cups (228 grams) hazelnuts, finely chopped
6 tablespoons (80 grams) fine granulated sugar
Pinch cinnamon
Pinch salt
1 tablespoon rum
1 egg
1 egg yolk for brushing
Optional glaze:
3/4 cup powdered sugar
2-3 tablespoons milk

 

Allow the puff pastry to defrost at room temperature until pliable, about 1 hour.

Preheat oven to 445 degrees F (230 C). Line two baking sheets with parchment or lightly grease.

In a large bowl, combine the hazelnuts, sugar, cinnamon salt, rum, and 1 egg. Divide the filling into 9 equal sections. In a small bowl, beat the egg yolk.

On a lightly floured surface, roll the puff pastry into a 12×12 inch (30×30 cm) square. Cut the puff pastry into 9 equal squares, each 4×4 inches (10×10 cm). Place a section of filling in the center of a pastry square and form into a strip down the middle, leaving a 1/2 inch border on the two closest edges and about 1 1/2 inches on the other opposite two sides. Brush the edges of one half of the square with beaten egg yolk. Fold the square over, enclosing the nut mixture and sealing the edges. Using a sharp knife, make slits about 1 inch deep and 1/2 inch apart along the long, sealed edge. Gently pull the pastry side opposite the slits into a slight horseshoe shape to separate the slits, pulling apart any that are sticking together, to form a comb. Transfer the pastry to the prepared baking sheet. Repeat with remaining puff pastry and filling. Brush the tops with the remaining egg yolk and allow to rest for 15 minutes.

Bake in preheated oven until golden brown, 15-20 minutes. Transfer to a wire rack and allow to cool.

If desired, whisk together the powdered sugar and milk. Drizzle over the tops of the Nusskämme or dip the tops in the glaze to coat in a single layer.