Swiss Walnut Cracker Snack Recipes

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10 TRADITIONAL SWISS DESSERT COLLECTION



10 Traditional Swiss Dessert Collection image

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 10

Brunsli (Swiss Chocolate Cookies)
Swiss Pears and Chocolate
Torta di Pane (Bread Pudding from Ticino)
Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
Bündner Nusstorte
Carac
Swiss Cherry Pie
Spitzbuben
Apple Strudel
Swiss Chocolate Squares with Icing

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Swiss dessert in 30 minutes or less!

Nutrition Facts :

SWISS WALNUT PIE (ENGADINER NUSSTORTE OR BüNDNER NUSSTORTE)



Swiss Walnut Pie (Engadiner Nusstorte or Bündner Nusstorte) image

This caramelly rich pie with walnuts is a typical Swiss speciality of the region of Graubünden in Switzerland.

Provided by Artandkitchen

Categories     Pie

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 13

350 g flour
200 g butter
200 g sugar
1/4 teaspoon salt
1 large egg, beaten
200 g sugar
2 tablespoons water
250 g walnuts, coarsely chopped
150 ml heavy cream
3 tablespoons honey
1 egg white
1 egg yolk
2 tablespoons heavy cream

Steps:

  • Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
  • With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
  • Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
  • Add the nuts and the cream and stir the walnuts until well coated.
  • Remove the saucepan from the heat and. Set aside to cool.
  • Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
  • Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
  • Scrape the filling onto the pastry. Level the top as well as you can, but don't apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
  • Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
  • Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.

3-INGREDIENT NUT CRACKERS RECIPE BY TASTY



3-Ingredient Nut Crackers Recipe by Tasty image

The best things in life are simple. These 3 ingredient nut crackers are a simple way to bring joy to your holidays.

Provided by Chris Rosa

Categories     Snacks

Time 18m

Yield 32 crackers

Number Of Ingredients 6

1 cup raw almonds, plus 1 tablespoon, divided
1 cup raw pepitas, plus 1 tablespoon, divided
1 large egg
2 tablespoons water, plus more for spritzing
1 ½ teaspoons kosher salt, divided
¼ teaspoon black pepper

Steps:

  • Preheat the oven to 375°F (190°C).
  • In a food processor, grind 1 cup (140 g) of almonds into a coarse flour, about 1 minute. Transfer the almond flour from the processor to a medium bowl. Repeat with 1 cup (120 g) of pepitas. Transfer the pepita flour to the bowl with the almond flour.
  • To the bowl with the almond and pepita flours, add the egg, water, 1 teaspoon of salt, and the pepper. Stir with a spatula to combine.
  • Divide the dough into 2 portions.
  • Place a sheet of parchment paper on a work surface, and set a portion of dough in the center. Top with a second sheet of parchment, and use a rolling pin to roll the dough into a 7 x 11-inch rectangle about ⅛-inch thick. Remove the top sheet of parchment. Using a bench scraper, cut the dough into 12 2-inch squares. Trim the outer edges to make clean lines, then add the trimmings to the remaining dough portion. Transfer the crackers on the parchment paper to a baking sheet.
  • Roll out the remaining dough on a clean piece of parchment to a larger 9 x 11-inch (23 x 28 cm) rectangle about ⅛-inch (3mm) thick. Cut the dough into 20 2-inch (5 cm) squares. Trim the edges and discard any remaining dough. Transfer the crackers to another baking sheet.
  • Finely chop the remaining tablespoon of almonds and tablespoon of pepitas.
  • Spritz the crackers lightly with water, then evenly sprinkle the chopped almonds and pepitas on top. Sprinkle with the remaining ½ teaspoon of salt.
  • Bake the crackers for 13-15 minutes, until lightly browned and crisp along the edges. The crackers will continue to crisp as they cool. Leftover crackers can be stored in an airtight container for up to 3 days.
  • Enjoy!

Nutrition Facts : Calories 41 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

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