Two layers of puff pastry, filled with apricot jam, marzipan, and hazelnuts, these Nussstangen (nut poles) are a classic, quick and easy German dessert.
Store bought or homemade puff pastry?
This recipe will work with either form of puff pastry but to save time I always use frozen, store bought puff pastry. My favorite is from Dufour but the next best puff is from Pepperidge Farms.
Do I have to use apricot jam?
Apricot jam really works with the almonds and hazelnuts in the filling. That being said you can use a different jam, I would recommend something like cherry or orange. However, if you don’t want to use apricot jam just because you’re worried you won’t like it, give it a chance!
Can these cake be made in advance?
Yes, they can be made the day before. That being said most things taste best the day they are made, so if you’re short on time I would suggest making the filling the day before and then assemble and bake them on the day of.
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Tips for making Nussstangen
- As with all puff pastry recipes, it is important to keep the dough as cold as possible. When rolling out the dough it should be fully defrosted but not warm or sticky. If it seems to get too warm, place it in the fridge for 10 minutes to chill.
- Homemade or store bought marzipan can be used here. However, I like to make my own because it is quick and easy and that way I know that it hasn’t dried out yet. Below are instructions to make your own if you are interested!
- Watch the pastry carefully when they are baking. Every band of pastry will bake and brown at a different rate therefore it is very important to watch them especially in the last 5 minutes of bake time.
Ingredients
- Puff Pastry: This recipe uses 2 sheets of puff pastry but can easily be scaled up or down. The size/volume of puff pastry sheets will vary from brand to brand. I recommend using your favorite brand or making it from scratch using your favorite recipe. Dufour makes my favorite high quality store bought puff pastry and Pepperidge Farms makes my favorite budget option.
- Egg Yolk: The egg yolk is mixed with water to create the egg wash that will be brushed on top to create a nice golden brown color when baked
- Marzipan: Marzipan adds moisture and flavor to these nussstangen, just make sure it is fresh and hasn’t dried out.
- Apricot jam: Apricot jam adds a little flavor, and tang to balance out the sweet and nutty flavors.
- Hazelnuts: Hazelnuts are one of the most commonly used nuts in German baking and have such a distinctive flavor but if you don’t like that flavor, you can substitute them with sliced almonds.
- Powdered Sugar: Powdered sugar is used as the base of the lemon drizzle icing.
- Lemon Juice: Lemon juice is the liquid in the icing and it balances out the sweetness and butteriness of the pastry.
How to make your own Marzipan?
Ingredients
- 100 grams almonds
- 100 grams granulated sugar
- 1.5 tsp almond extract
- 2 tsp water (more as needed)
Process
- Blanche the almonds by placing them in a heat proof bowl, then pouring enough boiling water over to cover them. Let them sit for 20-40 minutes (the longer they sit the easier it will be to peel them). Then drain off the excess water and peel the almonds. Place the peeled almonds in a fresh bowl and pat dry.
- In a high speed blender, add in the granulated sugar and blend on high for 3 minutes until it has become light and powdery.
- Then add in the blanched almonds and blend again until it looks the consistency of crumbly sand.
- Add in the almond extract and the water and blend on high until you have a smooth paste.
- Place the marzipan into a bowl and cover with an airtight lid. Exposed marzipan has a tendency to dry out so I always recommend covering it right after it is made.
How to make Nussstangen mit Blätterteig
Prepare the Filling
- Toast the hazelnuts in a medium pan over medium heat until the begin to make cracking sounds and you can see some of the oils starting to seep out. Toss them in the pan regularly to make sure they toast evenly.
- Once toasted, pour the hazelnuts into a kitchen towel. Rub the hazelnuts with a towel to remove the skins, if any don’t come off, you can scratch the skin off (don’t worry not all of it needs to come off).
- Finely chop the toasted hazelnuts and set aside.
- In a medium bowl, use an electric whisk to combine the apricot jam and marzipan to create a smooth spread.
- Preheat the oven to 400 F. Arrange two baking sheets so that they divide the oven into thirds.
- Line two baking sheets with parchment paper or silicone baking mats.
Assemble and bake the Nussstangen
- Make the egg wash by whisking the egg yolk and water together.
- Roll out both sheets of puff pastry so that they become about 50% larger. Both sheets should be the same size once rolled out.
- Spread the apricot and marzipan filling over the surface of one sheet of puff pastry. Then, sprinkle it with the chopped, toasted hazelnuts.
- Lay the second sheet of puff pastry on top the hazelnuts and press down gently.
- The length of your nussstangen will depend on the of your sheets of puff pastry. Therefore, the most important part is that they are sliced into 1/2″ strips.
- Hold onto both ends of each strip and twist in opposite directions until the strip is fully twisted. Place half of the twisted strips onto one baking sheet and the other half onto the second sheet.
- Brush each twist with the egg wash. Then, bake them for 20 minutes – rotate and swap the pans after 10 minutes to ensure even browning. They should be a nice golden brown when finished baking.
- Remove the pans from the oven and place on wire cooling racks to cool for at least 10 minutes.
Make the Lemon Glaze
- Whisk together the powdered sugar and lemon juice to create the glaze.
- Then, use a whisk or spoon to drizzle the glaze over the Nussstnagen.
Nussstangen mit Blätterteig
Two layers of puff pastry, filled with apricot jam, marzipan, and hazelnuts, these Nussstangen (nut poles) are a classic, quick and easy German dessert.
Servings: 18
Calories: 289kcal
Ingredients
Filling
- 80 grams hazelnuts
- 200 grams marzipan
- 200 grams apricot jam
- 2 sheets puff pastry defrosted
- 1 egg yolk
- 125 grams powdered sugar
- 3 tbsp lemon juice
Instructions
Prepare the Filling
- Toast the hazelnuts in a medium pan over medium heat. Toss frequently.
- Once crackling and oils begin releasing, pour the hazelnuts into a kitchen towel.
- Use the towel to rub the skins off of the hazelnuts.
- Finely chop the hazelnuts and set them aside.
- In a medium bowl, use an electric whisk to combine the marzipan and apricot jam.
- Preheat the oven to 400 F, arrange two racks in the oven so they divide the oven into thirds.
- Line two baking sheets with parchment paper or silicone baking mats.
Assemble & Bake
- Make the egg wash by whisking the egg yolk and 2 tbsp of water together.
- Roll out both sheets of puff pastry so that they are 50% larger than their original size. They should both be the same size once rolled out.
- Spread the jam and marzipan filling over one sheet of puff pastry.
- Sprinkle the chopped hazelnuts over the jam and marzipan.
- Lay the second sheet of puff pastry over the hazelnuts and press down gently.
- Cut into 1/2" wide strips.
- Holding onto both ends of a strip, twist the ends in opposite directions so that the strip is fully twisted.
- Place half of the twisted strips onto one baking sheet and half onto the other.
- Brush each twist with the egg wash.
- Bake both trays of nussstangen in the preheated oven for 20 minutes.
- Rotate and swap the baking trays after 10 minutes to ensure even browning.
- Once finished baking, they should be golden brown. Remove both trays from the oven and place them on wire racks to cool for at least 10 minutes.
Make the Glaze
- In a medium bowl, whisk together the powdered sugar and lemon juice.
- Drizzle the glaze over all of the nussstangen.
Notes
These will keep in an airtight container for a couple of days at room temperature. But, the recipe can also be easily scaled to make only half as many.
Nutrition
Serving: 1twist | Calories: 289kcal | Carbohydrates: 33g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 77mg | Potassium: 89mg | Fiber: 1g | Sugar: 17g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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