Nut-Free Nussecken (Nut Corners)

Indulge in the irresistible charm of Nut-Free Nussecken, a creative twist on the classic German treat that's perfect for those with nut allergies. These delectable "nut corners" feature a buttery shortcrust base layered with sweet apricot jam and topped with a crunchy blend of rolled oats, sunflower seeds, and pumpkin seeds. A touch of honey and rich brown sugar enhances the topping, adding depth and warmth to every bite. Once baked to golden perfection, these triangles are finished with indulgent dark chocolate-dipped corners for an elegant touch. Quick to prepare, with just 30 minutes of active time, and yielding 16 servings, this wholesome, nut-free version of Nussecken is perfect for holiday gatherings, coffee breaks, or as a thoughtful homemade gift. Wholesome and indulgent, these treats are a guaranteed crowd-pleaser!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 16

Ingredients

• 300 g All-purpose flour
• 100 g Granulated sugar
• 200 g Unsalted butter
• 1 large Egg
• 1 tsp Baking powder
• 1 pinch Salt
• 200 g Apricot jam
• 200 g Rolled oats
• 100 g Sunflower seeds
• 50 g Pumpkin seeds
• 100 g Honey
• 100 g Brown sugar
• 1 tsp Vanilla extract
• 200 g Dark chocolate

Directions

Step 1

Preheat your oven to 180°C (355°F) and line a large baking sheet with parchment paper.

Step 2

In a bowl, mix the flour, granulated sugar, baking powder, and a pinch of salt.

Step 3

Add 200g of cold butter diced into cubes to the dry ingredients, rubbing them into the flour until the mixture resembles breadcrumbs.

Step 4

Add the egg to the mixture and knead quickly to form a smooth dough.

Step 5

Roll out the dough directly on the prepared baking sheet to fit its size, then spread 200g of apricot jam evenly over the dough base.

Step 6

In a medium saucepan over medium heat, melt 100g of butter together with 100g of honey, and 100g of brown sugar, stirring until smooth.

Step 7

Remove from heat and stir in 1 tsp of vanilla extract.

Step 8

Combine the rolled oats, sunflower seeds, and pumpkin seeds, then stir them into the butter and honey mixture.

Step 9

Spread the seed and oats mixture evenly over the jam-covered dough.

Step 10

Bake in the preheated oven for about 25-30 minutes until the topping is golden brown.

Step 11

Let it cool completely on a wire rack after baking.

Step 12

Once cooled, cut the pastry into evenly-sized triangles.

Step 13

Melt the dark chocolate in a heatproof bowl over simmering water or in short intervals in the microwave, stirring often.

Step 14

Dip the corners of each triangle into the melted chocolate and place on parchment paper to set.

Step 15

Once the chocolate has hardened, store in an airtight container to keep fresh.

Nutrition Facts

Serving size	1615.2 grams (1615.2g)

Amount per serving	% Daily Value*
Calories	6971

Total Fat 333.70g	428%
Saturated Fat 149.70g	749%
Polyunsaturated Fat 44.80g
Cholesterol 677mg	226%
Sodium 816mg	35%
Total Carbohydrate 926.50g	337%
Dietary Fiber 57.80g	206%
Total Sugars 512.30g
Protein 121.60g	243%

Vitamin D 54IU	269%
Calcium 529mg	41%
Iron 57mg	314%
Potassium 4142mg	88%

*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: 41.7%

Protein: 6.8%

Carbs: 51.5%