Nusskämme (Hazelnut Combs)

A recipe for Nusskämme (Hazelnut Combs)! These comb-shaped puff pastries are filled with a sweet hazelnut mixture and baked until golden.

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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. This time, Sue of Palatable Pastime is hosting Oktoberfest.

Other foods celebrated in September include peanuts, pancakes, cheeseburgers, mushrooms, linguine, cheese pizza, gyro, and the macadamia nut.

Nusskämme (Hazelnut Combs)

Whenever I visit Germany, my absolute favorite thing to pick up at the bakery are Nussgebäck (Nut Pastries).

There are so many variations and shapes across Germany, Austria, and Switzerland from Nussschnecken (Nut Snails/Rolls) and Nussecken (German Nut Corners) to Nusshörnchen/Nussgipfel (Nut-Filled Crescent Rolls) and even the Swiss Meitschibei (Horseshoe-Shaped Pastries).

Today, I am sharing a recipe for Nusskämme (Nut/Hazelnut Combs)! I originally came across the recipe in an old cookbook (I use the word “cookbook” loosely- it was a binder of recipes with no mention of a title or an author). I have yet to actually see them at a bakery, so I am not sure on the exact origins. Puff pastry squares are filled with a sweet chopped hazelnut mixture and shaped to resemble a comb, similar in style to a bear claw.

To finish, they are brushed with an egg wash and baked until puffed and golden. Either serve the Nusskämme simply with a dusting of powdered sugar or drizzle/brush a sweet lemon glaze over the top.

I especially enjoy one or two warm from the oven alongside coffee for an afternoon treat.

Blanching and Toasting the Hazelnuts

I usually blanch and toast the hazelnuts before incorporating them into the filling. Some recipes don’t, but I personally like the smoother texture and it removes a little of the bitterness from the hazelnuts.

Hazelnuts can be particularly stubborn to remove the skins. After trying a few different methods, I found simmering in water with baking soda to be the easiest so far.

Fill a large pot 1/3 with water and bring to a boil. Reduce to a simmer, carefully add 3 tablespoons of baking soda, then the hazelnuts. Continue to simmer for 4 minutes. Stay nearby in case foam starts to rise towards the top.

Drain and rinse the hazelnuts well in cold water, then press each hazelnut out of its skin using your fingers.

Gently remove any excess water with a towel and arrange the blanched hazelnuts on a baking sheet in a single layer.

Toast in a 350˚F (180˚C) oven until fragrant and golden. Due to the added moisture, this may take closer to 20 minutes compared to toasting hazelnuts straight from the pantry.

Keep an eye on the color as of the hazelnuts as they become golden. They should be golden brown and fragrant, not burnt.

Allow to cool before pulsing in the food processor or chopping until fine (but not completely into a nut butter). If the pieces are too large, they may tear through the dough.

For those in Northern Virginia, I recently came across big bags of already blanched and toasted hazelnuts at Cozmo One in Chantilly (I was so excited!). You may want to check Turkish grocery stores if they are nearby, since hazelnuts can be difficult to find in larger American supermarkets.

If you are unable to find hazelnuts, they can be swapped for almonds or walnuts (or a combination).

Forming the Nusskämme

I shaped the Nusskämme using an 8 ounce (227 gram) square of store-bought puff pastry. You can also go with homemade.

Make sure the puff pastry has been defrosted before using. If frozen, place in the refrigerator overnight or at room temperature for 1-2 hours.

The puff pastry is cut into nine equal squares, filled with the finely chopped hazelnut mixture, folded over, sealed, and cut into strips along one side to get that notable comb shape.

Other fun shapes can be made with the same hazelnut mixture and puff pastry including Nussschleifen (braided), Nussherzen (hearts), Nussstangen (sticks or bars), and more.

If you cut the strips a little wider, you can even make Nusskrone (Nut Crowns).

A Few More Tips

Adjust the sugar more or less as desired. Test the flavors before adding the egg white to the mixture.

If avoiding rum, swap for a splash of water. You want just enough to make the filling sticky enough to slightly hold together.

The vanilla sugar (Vanillezucker) adds a hint of vanilla to the Nusskämme. Small packets of vanilla sugar can be found in the European section of many larger supermarkets, but it is easy to make at home.

Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans at room temperature until ready to use.

You can swap the vanilla sugar for a teaspoon of vanilla bean paste.

Sometimes, I also like to add a little lemon zest to the hazelnut mixture.

This recipe can easily be doubled if you are trying to use up a whole 1 pound (450 gram) box of puff pastry.

Check out what everyone else made:

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• Chicken Schnitzel with Dunkelweizen Sauce by Palatable Pastime
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• Nusskämme (Hazelnut Combs) by Tara’s Multicultural Table

This recipe was originally posted in September 2017 and updated in April 2025.

Nusskämme (Hazelnut Combs) Recipe

Adapted from Das Kochrezept

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Nusskämme (Hazelnut Combs)

A recipe for Nusskämme (Hazelnut Combs)! These comb-shaped puff pastries are filled with a sweet hazelnut mixture and baked until golden.

Course Pastry

Cuisine N/A

Keyword Austria, Austrian, German, Germany, hazelnut, Nusskämme, pastries, pastry

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 9 Nusskämme

Ingredients

• 1 3/4 cups (228 grams) blanched and toasted hazelnuts finely chopped
• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla bean paste
• 1/4 teaspoon ground cinnamon
• pinch salt
• 1 tablespoon (15 milliliters) rum
• 1 large egg white
• 8 ounces (227 grams) puff pastry defrosted

Egg wash:

• 1 large egg yolk
• 1 tablespoon (15 milliliters) milk

Topping:

• 1 cup (120 grams) powdered sugar or powdered sugar for dusting
• 2-3 tablespoons (30-45 milliliters) freshly squeezed lemon juice

Instructions

• Preheat oven to 425˚F (220˚C). Line two baking sheets with parchment or lightly grease.
• In a large bowl, fold together the finely chopped hazelnuts, sugar, vanilla sugar, cinnamon, salt, rum, and egg white until evenly combined.
• In a small bowl, beat together the egg yolk and milk to make the egg wash. Set aside.
• On a lightly floured surface, roll the puff pastry into a 12 x 12 inch (30 x 30 centimeter) square.
• Cut the puff pastry into 9 equal squares, each 4 x 4 inches (10 x 10 centimeters).
• Place a strip of filling across the middle of a pastry square, leaving a 1 1/2 inch (4 centimeter) space clear on each side.
• Brush the edge of one half of the square with beaten egg wash. Fold the square over, enclosing the nut mixture and sealing the edge.
• Using a sharp knife, make slits about 1 inch (2.5 centimeters) deep and 1/2 inch (1.25 centimeters) apart along the long, sealed edge.
• Gently pull the pastry side opposite the slits into a slight horseshoe shape to separate the slices, 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 wash.
• Bake in preheated oven until golden brown, 12-15 minutes. Transfer to a wire rack.
• In a small bowl, whisk together the powdered sugar and lemon juice to form a smooth glaze. Drizzle over the pastries and allow to set briefly before serving.
• If you don't want the glaze, you can simply dust the pastries with powdered sugar before serving.