‘Nussecken’ Nut Corners – Impossible to stop at one!
October in Germany is a very special time of year. It’s when in excess of six million people flock from all over the world to attend Munich’s famed Oktoberfest.
Nussecken, or German Nut Corners or Triangles are really, really scrumptious. This year I was lucky enough to find myself in Germany enjoying Nussecken during Oktoberfest. En route back to Australia after the Ibiza White Wedding I visited my family who live near Munich. I was in Germany in September and hadn’t realised that Oktoberfest actually commences in September, so it was all rather serendipitous that I experienced my first Oktoberfest. I was treated to an exciting afternoon where I was mesmerised by the ‘Wiesn’ as it’s referred to by the locals.
It’s an electric atmosphere! So many people dressed in their Bavarian dirndls and lederhosen, traditional food (which deserves a separate post so watch this space), music and bands in every beer tent, the traditional Alpine Horns and Bavarian dancing.
Nussecken – German Nut Corners or Triangles – can be found in abundance at not only Oktoberfest but in many bakeries throughout Germany. They are a delicious, classic German pastry and will dress up any afternoon tea. A shortbread base with a thin layer of apricot jam, plenty of nuts, a dash of rum (if you like) and dark chocolate dipped corners comprise this traditional pastry.
My cousin’s 13 year old daughter baked a delicious batch of Nussecken while I stayed with them. Tasting Lilly’s Nussecken further inspired me to write about them. This recipe for Nussecken is super easy to make but be forewarned – they’re so good it’s impossible to stop at one!
'Nussecken' German Nut Corners
- 300 grams SR flour
- 125 grams sugar
- 130 grams butter
- 2 eggs lightly beaten
- 2 teaspoons vanilla paste or extract
- 500 grams Apricot Jam
- 200 grams butter
- 175 grams sugar
- 4 tablespoons Water
- 200 grams Almonds (ground) or hazelnuts or walnuts
- 200 grams Almonds (flaked)
- 200 grams Dark Chocolate
- dash Rum optional
- Mix the flour, sugar, butter, eggs and vanilla, then knead together into a dough
- Roll out onto a greased 30 x 40 cm baking tray and prick with a fork several times
- Mix apricot jam with rum (if using) and spread over the base
- Heat the butter, then add sugar and water
- Add nuts and mix well
- Allow the mixture to cool slightly then spread evenly over the base
- Bake in a preheated fan oven at 160 degrees for 25 - 30 minutes
- Allow to cool then slice into rectangles and then slice again to form triangles
- Heat dark chocolate over a water bath and dip the Nussecken corner into the chocolate
- Leave to set