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Home » Bread » Nusskämme (German Hazelnut Combs)

Nusskämme (German Hazelnut Combs)

6 September, 2017 by Tara 11 Comments

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A recipe for Nusskämme (German Hazelnut Combs) for #FoodieExtravaganza’s Oktoberfest! These puff pastry combs are filled with a sweet hazelnut mixture and baked until golden.

Close up of Nusskämme (German Hazelnut Combs) on white parchment and topped with a thin white glaze.

Foodie Extravaganza

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.

Foodie Extravaganza logo- Foodie Extravaganza with the outline of a cupcake in the center and a pink border.

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!

Nusskämme (German Hazelnut Combs)

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.

Aerial view of Nusskämme (German Hazelnut Combs) on white parchment next to a blue and white towel and a red pastry brush.

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.

Forming the Nusskämme (German Hazelnut Combs)- placing the filling in the center of the puff pastry, folding it over and sealing to close, cutting small lines to form the comb.

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) with one cut in half to show the hazelnut filling.

Nusskämme (German Hazelnut Combs) Recipe

Adapted from Das Kochrezept

Nusskämme (German Hazelnut Combs)
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Nusskämme (German Hazelnut Combs)

A recipe for Nusskämme (German Hazelnut Combs)! These puff pastry combs are filled with a sweet hazelnut mixture and baked until golden.
Course Dessert
Cuisine German
Keyword German, Germany, hazelnut, Nusskämme, Oktoberfest, pastries, pastry, rum
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 15 minutes
Total Time 50 minutes
Servings 9 Nusskämme

Ingredients

  • 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

Instructions

  • Allow the puff pastry to defrost at room temperature until pliable, about 1 hour.
  • Preheat oven to 445˚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 12x12 inch (30x30 cm) square. Cut the puff pastry into 9 equal squares, each 4x4 inches (10x10 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.
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Related

Filed Under: Bread, European Tagged With: #foodieextravaganza, foodie extravaganza, german, germany, hazelnut, Nusskämme, nut, oktoberfest, pastry, puff pastry, rum

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Reader Interactions

Comments

  1. Colleen

    6 September, 2017 at 8:09 am

    These look gorgeous! I’ve never tried making a comb before…they look fairly simple and worth a try. The filling in these sounds pretty crazy yummy as well!

    Reply
  2. Wendy Klik

    6 September, 2017 at 8:16 am

    I’m so glad you gave a substitute for the hazelnuts. I don’t know why they are so difficult to find here in the USA. I once resorted to buying mixed nuts and picking them out. Of course, this time of the year they are available unshelled so I guess I should stock up so I have them on hand.

    Reply
  3. sneha datar

    6 September, 2017 at 9:09 am

    Great recipe, love the use of nuts in the filling, the combs look astonishing.

    Reply
  4. Sarah Newman, Vegan Chickpea

    6 September, 2017 at 1:22 pm

    I went to Germany last year but never saw these! They look scrumptious 🙂

    Reply
  5. Cookaholic Wife

    6 September, 2017 at 1:42 pm

    I can only imagine how good one of these is with a cup of coffee.

    Reply
  6. Anjali

    6 September, 2017 at 1:43 pm

    Love this dessert! It screams fall!

    Reply
  7. Maggie Unzueta

    6 September, 2017 at 2:03 pm

    My husband is first generation German American. He would love these! I have to make them for him.

    Reply
  8. pam

    6 September, 2017 at 2:13 pm

    These look divine! I’m betting almost any nut would be a great substitute if you don’t have hazelnuts. Here in the south we’re all about our pecans and I can just picture these combs made from pecans.

    Reply
  9. Cookilicious

    6 September, 2017 at 2:20 pm

    Wow those combs look so amazing! Will pin this for future!

    Reply
  10. Caroline

    6 September, 2017 at 5:21 pm

    I don’t ever remember seeing these but I remember other nut-filled things and can imagine they are delicious. Look adorable too!

    Reply
  11. Lauren

    15 January, 2018 at 1:19 am

    Those sound absolutely incredible!

    Reply

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