Nut-Free Engadiner Nusstorte

Experience the rich, buttery indulgence of a Nut-Free Engadiner Nusstorte, a creative twist on the classic Swiss dessert that swaps traditional nuts for crushed pretzels in a caramel-coated filling. This recipe delivers all the sweet, salty decadence of the original while catering to nut-free diets, making it perfect for allergy-conscious bakers. The tender, vanilla-scented pastry encases a gooey pretzel caramel center, offering a delightful contrast of textures and flavors. With its elegant presentation and crowd-pleasing taste, this nut-free torte is an irresistible treat for special occasions or a standout addition to your dessert repertoire. Prepare it in under 90 minutes and serve it up as the ultimate nut-free alternative to a European favorite!

Nutriscore Rating: 35/100

Prep Time:45 mins

Cook Time:45 mins

Total Time:90 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 200 grams Butter
• 100 grams Powdered sugar
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 Pinch Salt
• 150 grams Pretzels, crushed
• 200 grams Sugar
• 100 milliliters Heavy cream
• 2 tablespoons Honey
• 20 grams Butter, extra

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, butter, powdered sugar, egg, vanilla extract, and a pinch of salt.

Step 2

Mix the ingredients together until they form a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 3

Preheat your oven to 180°C (350°F).

Step 4

Divide the chilled dough into two portions, one slightly larger than the other.

Step 5

Roll out the larger portion on a floured surface and line a 23 cm (9-inch) springform pan with it, pressing the dough up the sides.

Step 6

In a saucepan over medium heat, combine sugar and honey. Stir continuously until the sugar melts and turns a caramel color.

Step 7

Carefully add the heavy cream and extra butter to the caramel, stirring continuously until smooth.

Step 8

Remove from heat and stir in the crushed pretzels, ensuring they are evenly coated with the caramel.

Step 9

Pour the pretzel caramel mixture into the dough-lined pan, spreading it out evenly.

Step 10

Roll out the second portion of the dough and place it over the pretzel-caramel filling. Seal the edges by pressing down gently.

Step 11

Use a fork to prick the top crust to allow steam to escape during baking.

Step 12

Bake in the preheated oven for 40 to 45 minutes until the crust is golden brown.

Step 13

Allow the nut-free Engadiner Nusstorte to cool in the pan for at least 15 minutes before removing it to cool completely on a wire rack.

Step 14

Slice and serve the torte once it has completely cooled.

Nutrition Facts

Serving size	1172.6 grams (1172.6g)

Amount per serving	% Daily Value*
Calories	5037

Total Fat 228.00g	292%
Saturated Fat 124.10g	621%
Polyunsaturated Fat 7.00g
Cholesterol 834mg	278%
Sodium 3593mg	156%
Total Carbohydrate 678.70g	247%
Dietary Fiber 13.20g	47%
Total Sugars 339.20g
Protein 49.60g	99%

Vitamin D 92IU	458%
Calcium 168mg	13%
Iron 21mg	118%
Potassium 654mg	14%

*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: 41.3%

Protein: 4.0%

Carbs: 54.7%