[food] Bündner Nusstorte
May. 5th, 2017 05:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kaberettThis is a Swiss specialty and is the recipe my uncle uses; I haven't yet tried working from it but would like it to be recorded such that I trivially can. (He used the food.com recipe; I'm going to be One Of Those People and cross-reference with something actually Swiss before making it.)
Pastry
350g flour
200g butter
200g sugar
1/4tsp salt
1 large egg, beaten
Filling
200 g sugar
2 tbsp water
250g walnuts, coarsely chopped
150ml + 2 tbsp double cream
3 tbsp honey
1 egg
Method
Rub fat into flour/sugar/salt. Bring together with the beaten egg. Refrigerate for 30 minutes.
Place sugar, water and honey in heavy-based saucepan, bring to boil, and boil until caramelised. Add nuts and cream; stir until nuts are well coated. Set aside to cool.
Preheat oven to 180degC (fan!); grease a 30cm tin.
Roll out 2/3 of pastry and line the tin with it (including the sides!). Add filling. Separate egg; beat yolk with cream (to glaze top), and use white to seal the top pastry layer on.
Bake for 35-40 minutes.
Pastry
350g flour
200g butter
200g sugar
1/4tsp salt
1 large egg, beaten
Filling
200 g sugar
2 tbsp water
250g walnuts, coarsely chopped
150ml + 2 tbsp double cream
3 tbsp honey
1 egg
Method
Rub fat into flour/sugar/salt. Bring together with the beaten egg. Refrigerate for 30 minutes.
Place sugar, water and honey in heavy-based saucepan, bring to boil, and boil until caramelised. Add nuts and cream; stir until nuts are well coated. Set aside to cool.
Preheat oven to 180degC (fan!); grease a 30cm tin.
Roll out 2/3 of pastry and line the tin with it (including the sides!). Add filling. Separate egg; beat yolk with cream (to glaze top), and use white to seal the top pastry layer on.
Bake for 35-40 minutes.
Cantonese Delicacy
Date: 2017-05-05 08:09 pm (UTC)Re: Cantonese Delicacy
Date: 2017-05-07 12:58 am (UTC)