Nussecken (German Nut Corners)
A recipe for Nussecken (German Nut Corners)! These pastries have a shortcrust base with apricot jam, a sweet hazelnut topping, and chocolate-coated corners.
Servings 24 Pastries
Ingredients
Shortcrust Base:
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (13 grams) vanilla sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter chilled and diced
- 2 large eggs
Topping:
- 1/2 cup (150 grams) apricot jam
- 14 ounces (400 grams) toasted hazelnuts optionally peeled
- 10 tablespoons (142 grams) unsalted butter roughly chopped
- 3/4 cup (150 grams) light brown sugar
- 3 tablespoons (44 milliliters) water
- 1 tablespoon (13 grams) vanilla sugar
- 10 ounces (283 grams) bittersweet chocolate chopped or chocolate chips
Instructions
To make the shortcrust base:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, granulated sugar, vanilla sugar, baking powder, and salt.
- Add the butter and pulse if using the mixer until the mixture becomes coarse and no pieces are larger than a pea. If using only a large bowl, cut the butter into the flour using a dough blade, your fingers, or forks.
- Add the eggs and mix just until evenly combined and the dough comes together.
- Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Remove the dough from the plastic and place on a sheet of parchment about 12 inches (30.5 centimeters) wide and 16 inches (40.6 centimeters) long.
- Lightly dust the dough with flour and roll into a thin sheet as close to exactly 9 inches (23 centimeters) wide and 13 inches (33 centimeters) long as possible.
- Gently transfer the dough with the parchment paper to a 9x13 inch (23x33 centimeter) baking dish.
- Press gently with your fingers to make sure the dough is even across the baking dish, filling in any edges or missing areas.
- Prick the dough a few times with a fork.
To add the topping and bake:
- Preheat oven to 350˚F (180˚C).
- Use a pastry brush or spoon to spread the apricot jam evenly over the surface of the dough.
- Place half of the hazelnuts (7 ounces/200 grams) in the food processor. Pulse until chopped, but not completely ground. Transfer to a bowl and set aside.
- Place the other half of the hazelnuts (7 ounces/200 grams) in the food processor. Pulse just until ground into a flour. Transfer to the bowl with the chopped hazelnuts.
- Place the 10 tablespoons (142 grams) butter, brown sugar, water, and vanilla sugar in a saucepan over medium low heat.
- Stir the mixture until the butter has completely melted and the sugar has dissolved. Do not bring to a boil.
- Remove from heat and stir in the hazelnuts until evenly combined.
- Pour the hazelnut mixture over the apricot jam-covered dough. Use a spatula or spoon to spread the mixture evenly over the dough.
- Place the baking dish in the preheated oven. Bake until the hazelnut topping is set and golden around the edges, 30-35 minutes.
- Remove the baking dish from the oven.
- Once slightly cooled, but still a little warm, use a sharp knife to carefully cut the sheet into thirds lengthwise (two equal lines) and fourths width-wise (three lines) to make 12 squares.
- Cut each square diagonally to make 24 triangles in all. Allow the pastries to cool completely, about 2-3 hours.
- Once the pastries have completely cooled, remove them carefully from the baking dish.
- Place the chocolate in a bowl and microwave in 20 second increments, stirring in-between, until completely melted and smooth. Optionally, you could also melt the chocolate in a bain-marie/double boiler.
- Dip the corners of each cooled pastry into the chocolate, allowing the excess to drip off.
- Place the dipped pastry on a piece of parchment or wire rack to set.
- Once set, carefully remove the pastries from the parchment using a paring knife or thin spatula.
- Store the Nussecken in an airtight container at room temperature for up to a week.