bundner nusstorte (nut torte)
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This is one of the most famous dishes from the Swiss kanton Graubunden. This also is categorized as German because there is no Swiss option...
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yield
12 serving(s)
prep time
1 Hr 40 Min
cook time
35 Min
method
Bake
Ingredients For bundner nusstorte (nut torte)
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300 gflour
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150 gsugar
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150 gbutter
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1egg
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1 pinchsalt
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300 gsugar
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250 gwalnuts, chopped
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200 mlcream
How To Make bundner nusstorte (nut torte)
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1Combine flour, sugar and salt in a mixing bowl. Rub in cubed cold butter, add egg and quickly knead into dough. Wrap in foil and let rest in the fridge for 1 hour.
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2Grease and flour a 10 inch spring form and press 2/3 of the dough into it, making a rim of 1.5 inches. Roll the remaining 1/3 of dough into a circle to cover the torte.
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3Put the pastry in a cool place. IN a pot, bring sugar and 3 tbsp. water to a boil. Don't stir, just watch until, on low heat, it has caramelized (light brown). Add cream, slowly boil for 12-15 minutes, then add chopped walnuts, stir well to combine, remove from heat and let cool until it is lukewarm.
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4Preheat oven to 200 degrees C (400 F). Pour filling into pastry, cover with the remaining dough circle (you might have to fold over some of the rim, then press the cover with a fork onto the rim)
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5Bake for about 30-35 minutes until golden brown. Let cool for at least 20 minutes before removing the rim of the spring form.
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6Let cool completely before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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