Gluten-Free Nuss Gipfeli

Discover the irresistible charm of Gluten-Free Nuss Gipfeli, a Swiss-inspired treat featuring flaky, buttery crescents filled with a sweet and nutty hazelnut filling. Crafted with a delicate gluten-free dough made from all-purpose flour, cream cheese, and cold butter, these pastries boast a melt-in-your-mouth texture that's perfect for gluten-sensitive dessert lovers. The rich filling combines ground hazelnuts, honey, cinnamon, and a hint of vanilla for a warm, aromatic flavor that's simply indulgent. Brushed with a golden egg yolk glaze, these crescents bake to perfection in just 20 minutes. Whether served as a refined afternoon snack or a cozy breakfast pastry, Gluten-Free Nuss Gipfeli is a crowd-pleasing delight that pairs beautifully with a cup of coffee or tea.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 300 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 150 grams Unsalted butter, cold and diced
• 100 grams Cream cheese, cold
• 60 milliliters Cold water
• 150 grams Ground hazelnuts
• 60 grams Sugar
• 3 tablespoons Honey
• 1 large Egg white, beaten
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Cinnamon
• 1 large Egg yolk, for brushing
• 1 tablespoon Milk, for brushing

Directions

Step 1

In a large bowl, combine the gluten-free flour, xanthan gum, and salt.

Step 2

Add the cold diced butter and cream cheese to the flour mixture. Use a pastry cutter or your fingertips to rub the butter and cream cheese into the flour until the mixture resembles coarse breadcrumbs.

Step 3

Gradually add cold water and mix until the dough just comes together. Do not overwork the dough.

Step 4

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill.

Step 5

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 6

In another bowl, combine the ground hazelnuts, sugar, honey, beaten egg white, vanilla extract, and cinnamon to form a sticky filling.

Step 7

Remove the chilled dough and divide it into two equal portions. Roll each portion into a rough circle about 3mm thick on a lightly floured surface.

Step 8

Cut each circle into six or eight wedges. Place a teaspoon of the nut filling at the widest end of each wedge.

Step 9

Roll each wedge from the widest end to the tip, forming a crescent shape.

Step 10

Place the crescents on the prepared baking sheet.

Step 11

Mix the egg yolk with milk and brush the mixture over each rolled croissant for a shiny finish.

Step 12

Bake in the preheated oven for 18-20 minutes, or until golden brown and set.

Step 13

Allow to cool on a wire rack before serving.

Nutrition Facts

Serving size	959.1 grams (959.1g)

Amount per serving	% Daily Value*
Calories	4008

Total Fat 256.80g	329%
Saturated Fat 107.30g	537%
Polyunsaturated Fat 0.00g
Cholesterol 624mg	208%
Sodium 1644mg	71%
Total Carbohydrate 410.50g	149%
Dietary Fiber 24.40g	87%
Total Sugars 125.60g
Protein 44.70g	89%

Vitamin D 30IU	150%
Calcium 394mg	30%
Iron 10mg	57%
Potassium 1296mg	28%

*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: 55.9%

Protein: 4.3%

Carbs: 39.7%