15 Dec 2015

Bündner Nusstorte (Swiss Walnut Pie)

No Comments Baking, Cake and Tarts / Pies

Somewhere between a pecan pie and a caramel tart, a Bündner Nusstorte has a pastry shell filled with walnuts and caramel. The original recipe didn’t use butter for the pastry, but mine wouldn’t hold together with just an egg, so I added 100g when mixing in the food processor so it was more like a regular pie crust. The pastry’s quite sweet, so if you have any scraps you can cut shapes with a cookie cutter and cover them in white chocolate to make white chocolate sugar cookies.

Bündner Nusstorte (Swiss Walnut Pie)
Prep time
Cook time
Total time
Serves: 2 x 15 pies
  • 350g plain flour
  • 100g caster sugar
  • 100g light brown sugar
  • 100g butter
  • Dash salt
  • 1 egg
  • 200g caster sugar
  • 2 tbsp water
  • 45g (3 tbsp) honey
  • 250g walnuts
  • 150ml double cream
  • 1 egg white
Egg Wash
  • 1 egg yolk
  • 30ml (2 tbsp) double cream
  1. Pulse the ingredients in a food processor until they resemble coarse breadcrumbs. You may need to add 1-2 tbsp water.
  2. Divide in half, wrap in plastic and chill overnight
  1. Preheat the oven to 175C/350F, grease a 30cm round pie tin.
  2. Boil the sugar, water and honey until dark brown and caramelized.
  3. Add the chopped walnuts, then the cream. Mix to combine.
  4. Remove from the heat while you roll out the pastry.
  5. Using two sheets of greaseproof paper, roll out half of the pastry to cover the bottom of the tin.
  6. Spread the filling over the pastry.
  7. Roll out the remaining pastry and lay over the top of the filling, use the egg white to moisten the edges so the pastry sticks together.
  8. Crimp the edges with a fork, pierce steam holes in the top and.
  9. Mix the yolk and cream, then brush over the top. This will make the cooked pastry golden brown and crispy.
  10. Bake for 30-40 mins until golden brown.
  11. Cool on a wire rack completely before slicing.

Caramel filling

First add the nuts to the syrup, then the cream

Baked pies

Fill the pie with walnuts and caramel, brush with cream then bake for 30 mins @ 175ºC

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