Low Sodium Nussgipfel

Delight in the irresistible charm of Low Sodium Nussgipfel, a Swiss-inspired pastry bursting with nutty sweetness and perfect for a heart-healthy indulgence. This recipe swaps traditional ingredients for a lower-sodium twist, using unsalted butter and nuts to craft flaky crescents filled with a luscious walnut, honey, and cinnamon mixture. Gently leavened with active dry yeast and brushed with an egg wash for a golden finish, each bite offers airy layers and a rich, spiced nutty filling that feels luxurious yet guilt-free. Easy to prepare at home with minimal salt, these crescent-shaped pastries are perfect as a breakfast treat, afternoon snack, or elegant addition to brunch spreads. Elevate your baking repertoire with this wholesome, flavorful, and health-conscious version of the classic Nussgipfel!

Nutriscore Rating: 57/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 125 grams Unsalted butter
• 125 ml Skim milk
• 7 grams Active dry yeast
• 3 tablespoons Granulated sugar
• 150 grams Ground walnuts
• 3 tablespoons Honey
• 1 Egg yolk
• 1 teaspoon Vanilla extract
• 1 teaspoon Cinnamon powder
• 2 tablespoons Unsalted finely chopped nuts (for topping)
• 1 Egg (for wash)

Directions

Step 1

In a small saucepan, warm the milk gently until lukewarm. Remove from heat and add the yeast and one tablespoon of sugar. Stir and let it sit for about 10 minutes, until frothy.

Step 2

In a large mixing bowl, combine the flour with the remaining sugar. Add in the cold butter and use your fingertips to rub it into the flour until the mixture resembles fine breadcrumbs.

Step 3

Pour the yeast mixture into the flour and butter mixture. Mix until it forms a soft dough.

Step 4

Knead the dough lightly on a floured surface for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.

Step 5

While the dough is rising, prepare the filling by combining the ground walnuts, honey, egg yolk, vanilla extract, and cinnamon in a bowl. Mix until well combined and set aside.

Step 6

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Step 7

Cut the dough into 12 triangles (similar to cutting for croissants).

Step 8

Place a spoonful of the nut mixture at the base of each triangle and gently roll them up from the wide end to the tip, forming a crescent shape.

Step 9

Place the crescents on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another 20 minutes.

Step 10

Preheat your oven to 180°C (350°F).

Step 11

Beat the egg for the wash and gently brush over each crescent. Sprinkle the unsalted finely chopped nuts on top.

Step 12

Bake in the preheated oven for about 15-20 minutes, or until golden brown.

Step 13

Allow to cool on a wire rack for a few minutes before serving. Enjoy your low sodium Nussgipfel warm or at room temperature.

Nutrition Facts

Serving size	(849.2g)

Amount per serving	% Daily Value*
Calories	3429.3

Total Fat 225.0g	0%
Saturated Fat 76.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 651.2mg	0%
Sodium 155.9mg	0%
Total Carbohydrate 316.7g	0%
Dietary Fiber 21.0g	0%
Total Sugars 102.4g
Protein 68.6g	0%

Vitamin D 115.9IU	0%
Calcium 473.1mg	0%
Iron 18.6mg	0%
Potassium 1553.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.8%

Protein: 7.7%

Carbs: 35.5%