Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte Recipe

Indulge in the rich, caramelly goodness of Engadiner Nusstorte, a classic Swiss walnut pie from the Graubünden region. This irresistible dessert features a buttery, flaky crust encasing a decadent filling of caramelized walnuts and sweet honey. A perfect treat for special occasions or a delightful surprise for your loved ones. Get ready to impress with this authentic Swiss recipe!

Prep Time 45 mins
Cook Time 100 mins
Calories 569 kcal
Protein 15g
Rating 4.3 (4 Reviews)
Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte

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How to Make Swiss Walnut Pie Engadiner Nusstorte Or Bndner Nusstorte

  1. Combine 250g all-purpose flour, 125g cold unsalted butter (cubed), 50g powdered sugar, and a pinch of salt in a food processor. Pulse until the mixture resembles coarse crumbs.
  2. Add 1-2 tablespoons of ice water, pulsing until the dough just comes together. Do not overmix.
  3. Divide the dough into two balls, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. In a large, heavy-bottomed saucepan, combine 200g granulated sugar, 50ml water, and 50ml honey over medium heat.
  5. Stir gently until the sugar dissolves.
  6. Bring to a boil and continue to boil, without stirring, until the mixture turns a dark golden amber color (about 8-10 minutes).
  7. Carefully stir in 300g walnuts and 50ml heavy cream. Stir until the walnuts are evenly coated.
  8. Remove from heat and set aside to cool completely.
  9. Preheat oven to 180°C (350°F). Grease a 30cm square baking tin.
  10. On a lightly floured surface, roll out the larger dough ball between two sheets of cling film to a 34cm circle. Carefully transfer to the prepared tin.
  11. Press the pastry firmly into the bottom and up the sides of the tin.
  12. Spread the cooled walnut filling evenly over the pastry base. Try to avoid applying too much pressure, to prevent tearing.
  13. Fold the excess pastry over the filling.
  14. Roll out the second dough ball to a 29cm circle.
  15. Beat 1 egg white; brush the edges of the bottom crust. Top with the second pastry circle.
  16. Use a fork to crimp and seal the edges. Mix 1 egg yolk with 2 tablespoons of cream; brush the top crust.
  17. Prick the top crust several times with a fork. You can optionally score a decorative pattern.
  18. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
  19. Let cool completely in the tin on a wire rack before serving.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

153g

Fat

67g

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Pies And Tarts Desserts European Pies Swiss Nuts Dietary 4 Hours Or Less