Nut-Free Nussgipfel

Delight in the irresistible charm of Nut-Free Nussgipfel, a creative twist on the traditional crescent pastry! Perfectly flaky and golden, these treats feature a rich filling of toasted coconut and a delicate layer of sweet apricot jam, delivering a nut-free alternative that doesn't compromise on indulgence. Crafted from scratch with buttery homemade dough, each crescent is rolled to perfection and baked until irresistibly crisp. With just 50 minutes of hands-on preparation, this recipe yields 12 delectable pastries, making it ideal for breakfast spreads, afternoon tea, or on-the-go snacks. Nut-Free Nussgipfel is a crowd-pleasing dessert that combines classic pastry techniques with a fresh and allergy-friendly approach—ideal for coconut lovers and anyone seeking a divine treat!

Nutriscore Rating: 45/100

Prep Time:50 mins

Cook Time:20 mins

Total Time:70 mins

Servings: 12

Ingredients

• 250 grams all-purpose flour
• 150 grams unsalted butter
• 50 grams granulated sugar
• 1 teaspoon salt
• 100 milliliters cold water
• 10 grams vanilla sugar
• 100 grams ground coconut
• 100 grams apricot jam
• 1 egg

Directions

Step 1

In a large bowl, combine the all-purpose flour and salt. Cut the cold unsalted butter into small cubes and add it to the flour mixture.

Step 2

Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Add the cold water gradually, stirring with a fork until the dough begins to come together. Add more water if necessary, but be cautious not to make it too wet.

Step 4

Turn the dough onto a lightly floured surface and knead gently until smooth. Form into a disc, wrap in plastic, and refrigerate for 30 minutes.

Step 5

Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.

Step 6

In a small bowl, mix the granulated sugar, vanilla sugar, and ground coconut.

Step 7

Lightly flour your work surface and roll out the chilled dough into a circle about 30 cm in diameter.

Step 8

Spread the apricot jam over the surface of the circle, leaving a 2 cm border around the edge.

Step 9

Sprinkle the coconut mixture evenly over the jam.

Step 10

Cut the dough circle into 12 equal wedges, like slicing a pizza.

Step 11

Starting from the wide end of each wedge, roll up tightly towards the point to form a crescent shape.

Step 12

Place the crescents on the prepared baking sheet. Beat the egg and brush it lightly over each pastry.

Step 13

Bake for 18-20 minutes or until golden brown and crisp.

Step 14

Allow pastries to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Nutrition Facts

Serving size	816.2 grams (816.2g)

Amount per serving	% Daily Value*
Calories	3231

Total Fat 203.00g	260%
Saturated Fat 134.20g	671%
Polyunsaturated Fat 1.70g
Cholesterol 528mg	176%
Sodium 2524mg	110%
Total Carbohydrate 340.20g	124%
Dietary Fiber 22.80g	81%
Total Sugars 132.60g
Protein 39.80g	80%

Vitamin D 48IU	240%
Calcium 107mg	8%
Iron 16mg	87%
Potassium 906mg	19%

*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: 54.6%

Protein: 4.8%

Carbs: 40.7%