As a child, these were popular in Pittsburgh Pa. These were cookie like and not a bread loaf style.

It's a start to seek out the recipe you desire....

I recall the crescent rolls were intended more like a savory take on a dinner roll. I do remember the flavor profile and they fit into more of a dinner roll with a twist. The dark molasses ends up being earthy/savory and less of a sweet sort of flavor. I think the molasses and nuts might have been the only two ingredients to spread on the roll. I just don't remember for sure.

You can make this a project for yourself....review similar recipes and trial/error and make it your own old memory come alive...

Gran, and Gramfeathers were expert biscuit makers.

But - for a winter afternoon snack after playing outside in Western New York -

My mom would take those Pillsbury biscuits, press down with her thumb, drop home made preserves in the depression, fold it over then . . . when they came out of the oven drizzle icing over them. So yummy.

At her funeral last year - 7 people mentioned it to me and my brother.

My mom had an amazing career for a woman born in 1947. But at heart . . . she was a haus frau.

This should get you there :



What Are Nussgipfel?

Nussgipfel, also known as Swiss nut croissants, are a cherished bakery item in Switzerland. These crescent-shaped pastries boast a flaky outer layer and a rich, sweet nutty filling. Traditionally crafted with puff pastry and filled with ground nuts like hazelnuts or almonds, Nussgipfel Recipe perfectly balance indulgence and elegance. Their roots trace back to Swiss culinary traditions, where they are a staple in bakeries and enjoyed during tea time or festive occasions.
Introduction to Swiss Nut Croissants (Nussgipfel)

Swiss nut croissants, or Nussgipfel, are a quintessential Swiss pastry that perfectly blends the richness of nuts with the buttery, flaky layers of pastry. Known for their crescent shape and indulgent filling, these treats are a staple in Swiss bakeries and a cherished part of the country’s culinary heritage.

The word “Nussgipfel” translates to “nut peaks” in German, a nod to their distinctive shape and nutty filling. Traditionally made with puff pastry or a sweet yeast dough, they are filled with ground hazelnuts or almonds, often flavored with cinnamon, lemon zest, and apricot jam. This combination of textures and flavors creates a dessert that is both elegant and deeply satisfying.

Whether served with a cup of coffee during a leisurely breakfast or as a mid-afternoon snack, Nussgipfel embody the cozy yet refined charm of Swiss baking. Their widespread popularity has made them a symbol of Swiss comfort food, loved by locals and visitors alike.

Crafting Nussgipfel at home allows you to experience the art of Swiss pastry-making, from rolling out the delicate dough to savoring the warm, nut-filled crescents fresh from the oven. They are not only a delicious treat but also a delightful way to bring a taste of Switzerland to your own kitchen.

Essential Ingredients for Nussgipfel

Creating Nussgipfel Recipe requires attention to detail and high-quality ingredients. Here’s what you’ll need:

For the Dough:

Puff pastry (store-bought or homemade)
Egg (for brushing)

For the Nut Filling:

100 g ground almonds or hazelnuts
70 g apricot jam
2 tbsp milk
2 tsp lemon zest
1 tsp ground cinnamon

Each component contributes to the unique texture and flavor of these pastries. The puff pastry provides a flaky, buttery base, while the filling delivers warmth and sweetness with a hint of spice from the cinnamon and zest.
Preparing the Dough

The foundation of any great Nussgipfel Recipe is its dough. While store bought puff pastry is a convenient choice, making your own can elevate the results.

Steps to Prepare the Dough:

Roll Out: Start with chilled puff pastry and roll it out on a lightly floured surface to a thin sheet.
Cut Shapes: Divide the dough into triangles with a base of about 8 cm and sides around 10-12 cm.
Chill Again: Place the triangles in the fridge for 10 minutes to ensure they hold their shape during assembly.

Tip: If you prefer a softer texture, use a yeasted dough instead of puff pastry for a chewier consistency.

Crafting the Nutty Filling

The filling is the heart of Nussgipfel. It combines nutty richness with bright flavors.

Steps to Make the Filling:

Mix Ingredients: Combine ground nuts, apricot jam, milk, lemon zest, and
cinnamon in a bowl. Stir until the mixture forms a paste-like consistency.

Taste and Adjust: For extra sweetness, add a teaspoon of honey. For a citrusy
punch, increase the lemon zest.

Cool: Let the filling rest in the fridge for 10 minutes for easier handling.

Variation: Experiment with different nuts like walnuts or pecans, or add a
touch of chocolate spread for a decadent twist.


Achieving the iconic crescent shape of Nussgipfel requires practice and
precision. Here’s how to shape them like a pro:

Fill the Triangle: Place a teaspoon of nut filling near the base of each
triangular dough piece. Avoid overfilling to prevent the filling from spilling
out during baking.

Roll Gently: Start from the base, rolling the dough toward the pointed end.
Use light pressure to ensure even layers without tearing the dough.

Shape the Crescent: Curve the rolled pastry slightly to form a crescent shape.
Place it on a baking tray lined with parchment paper.

Tip: Chill the shaped Nussgipfel for 10-15 minutes before baking. This helps
maintain their shape during the baking process.

Baking Tips for Golden Perfection

The baking process is where the magic happens. Proper technique ensures flaky layers and a beautifully browned crust.

Preheat Oven: Set your oven to 190°C (375°F) and let it preheat thoroughly.
Brush with Egg Wash: Whisk an egg and lightly brush it over the Nussgipfel to achieve a glossy, golden finish.
Bake Time: Bake for 15-20 minutes, or until the pastries are puffed and golden brown.
Cool on a Rack: Allow the baked Nussgipfel to cool on a wire rack to prevent sogginess from trapped steam.

Signs of Perfect Baking:

The pastry is golden brown and crisp.
The filling is warm and set without oozing out.

Serving Suggestions for Nussgipfel Recipe

Once baked, Nussgipfel are ready to be served and savored.
Here’s how to enhance the experience:

Pairing Ideas:

Enjoy with a steaming cup of coffee, espresso, or Swiss hot chocolate for a cozy treat.
Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.


Creative Variations of Nussgipfel

While the classic Nussgipfel is beloved, variations can make this pastry even more exciting:

Miniature Nussgipfel:

Use smaller triangles of dough to create bite-sized treats. Perfect for parties or as a quick snack.

Chocolate-Drizzled Nussgipfel:

After baking, drizzle melted dark or white chocolate over the croissants for a decadent touch.

**Nut Alternatives:

Replace hazelnuts with pecans or walnuts for a different flavor profile. You can also mix nuts for a more complex filling.

Fruit Additions:

Incorporate dried fruits like raisins or chopped dates into the filling for added sweetness and texture.

Storing Nussgipfel for Freshness

Proper storage ensures your Nussgipfel retain their texture and flavor:

Room Temperature: Store in an airtight container for up to 2 days.
Line the container with parchment paper to prevent sticking.
Refrigeration: Extend freshness by refrigerating in an airtight
container for up to 5 days. Allow to come to room temperature
before serving.

Freezing: Freeze baked Nussgipfel in a single layer on a tray. Once frozen,
transfer to a freezer bag or container. They can be stored for up to 2 months.

Reheating Tips for Maximum Flavor

Reheating brings Nussgipfel back to life, restoring their flaky texture and warm, nutty aroma:

Oven: Preheat your oven to 180°C (350°F). Place Nussgipfel on a
baking sheet and heat for 5-7 minutes.

Toaster Oven: Use a lower setting and reheat for 3-4 minutes to avoid burning.
Microwave: While not ideal, a quick 10-second zap can warm the filling.
Note that the pastry might lose its crispness.


Frequently Asked Questions About Nussgipfel Recipe
1. What is the origin of Nussgipfel?

Nussgipfel originated in Switzerland, where they are a staple in bakeries.
These pastries reflect the Swiss love for combining rich, buttery layers
with nutty, sweet fillings.

2. Can I use store-bought puff pastry for Nussgipfel?

Yes, store-bought puff pastry is a convenient option and works well.
However, homemade puff pastry can enhance the flavor and texture.

3. What is the best filling for Nussgipfel?

The traditional filling consists of ground hazelnuts or almonds,
combined with cinnamon, lemon zest, and apricot jam. Variations
like chocolate or mixed nuts are also popular.

4. How do I prevent Nussgipfel from becoming soggy?

Ensure the pastries are fully baked until golden brown, and cool them
on a wire rack to prevent steam from softening the crust.

5. Can Nussgipfel Recipe be made gluten-free?

Yes, you can use gluten-free puff pastry or create a homemade gluten-free dough. Ensure the other ingredients, such as the filling, are also gluten-free.

Conclusion: Bringing Swiss Traditions to Your Kitchen

Nussgipfel encapsulate the essence of Swiss baking simple
yet indulgent, rich in flavor, and steeped in tradition. From
crafting the perfect dough to experimenting with fillings,
each step offers a delightful culinary experience. Whether
you enjoy them with coffee on a cozy morning or present
them at a festive gathering, these nut-filled crescents are
sure to impress.

With storage and reheating tips, you can savor the charm of Nussgipfel
anytime. Dive into the art of Swiss pastry-making, and let these treats
transport you to the picturesque bakeries of Switzerland.

https://misterrecipes.com/nussgipfel-recipe/


HTH!!