The high season for baking is upon us. Christmas time is baking time!
Nut wedges or literally translated “nut corners” are a popular German pastry. I got this recipe from the wife of my former boss in Cologne. A really great and tasty recipe which I bake every year.
I haven’t tried it out myself yet, but this recipe can be easily adapted for vegans. Just use your favourite recipe for sweet shortcrust pastry based on 300 g flour. Exchange the butter for margarine and for the marzipan topping I would use a thick rice or soya cream.
Shortcrust pastry and I aren’t always on talking terms. Putting it together is not the problem, but when it comes to rolling it out it is so crumbly. You don’t have to use this recipe so feel free to use your favourite recipe for sweet shortcrust pastry based on 300 g flour.
Ingredients shortcrust pastry
- 300 g flour
- ½ tsp baking powder
- 60 g sugar
- 1 small egg
- 125 g cold butter or margarine
- 1 pinch salt
200 g marzipan (leave in fridge overnight)
- 2 tbsp brandy
- 400 g roasted, ground hazelnuts
- 150 g butter
- 100 g creme fraiche
- 250 g sugar
- 2 tbsp vanilla sugar
250 – 350 g couverture chocolate
Preparation shortcrust pastry
Mix flour, baking powder, sugar and salt in a bowl. Cut butter/margarine into small pieces and knead together with the egg to form a dough. Wrap in cling film and put into the fridge for 30 minutes. Roll out the pastry directly onto a piece of baking paper. Try to roll out a square. I end up cutting off bits here and there to patch together the right shape. Don’t worry if your square is a rectangle as you can cut off a strip after baking to get the right shape. Place the rolled out pastry onto a baking sheet and set aside in a cool place.
Grate the marzipan into a bowl using the coarse side of your grater. Tip: It is definitely easier to grate the marzipan if you put it in the fridge overnight. I also keep the wrapping around it as warm hands will make it soft and then it is more difficult to grate. Add the brandy and hazelnuts and give it a good stir.
Melt butter in a saucepan. Add sugar, vanilla sugar and creme fraiche. Let mixture come to the boil briefly and then pour over marzipan/hazelnuts. Give it a good stir again until well combined.
Distribute mixture evenly over the shortcrust pastry and smooth out with a short palette knife or back of a spoon. Bake for approximately 20 minutes (until golden brown) on 175°C fan-forced.
Let the pastry cool off completely and then cut into squares. If you have a rectangle to start off with then cut off a strip to make a square. Then cut each square diagonally into a triangle.
Melt the couverture over a water basin and dip in each corner. Place on a baking sheet to set up the chocolate. The more triangles you have the more chocolate you will need. I always like to dip quite generously into the chocolate. If you have a strip left over then dip each end into the chocolate too. I admit that these strips never make it that far when I bake, haha.
Have fun re-baking this recipe.
This year I baked a simple pastry using sugar * butter/margarine * flour in a 1-2-3 ratio. For my big baking tray 30 x 38 cm I beat 125 g sugar and 250 g margarine until just combined. I then added 375 g of flour, 1 pinch of salt and 1 tsp vanilla paste. A splash of oat milk to bind the dough and then I briefly kneaded the pastry on my work surface. Wrap it into baking paper (I prefer this to plastic foil) and chill for a least 30 minutes and then roll out. This is actually a simple “sugar cookie” dough so use any leftovers for some additional cookies.
I forgot to mention that I veganized the recipe for the topping as well last year. Haha. In the 2017 update above you will find the really simple and easy to make pastry recipe. The topping I prepared with margarine instead of butter and I substituted the creme fraiche with soya cream. If you can get vegan creme fraiche where you live, then use that. I didn’t have any. I also posted a “Making-Of-Nut-Wedges” last year with photos.