Go Back
Two Nusskämme (Hazelnut Combs) on a wooden board with pink flowers and a latte macchiato in the background.
Print

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
Cook Time 15 minutes
Total Time 35 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.