Like Grandma’s
Light, crispy, delicious: recipe for juicy vegan nut wedges
A classic of German baking: Nut wedges are not only very popular at Christmas.
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Wonderfully light, crunchy and sweet at the same time: nut wedges are one of the classics of German baking. Even in vegan form, the particles are a pleasure – and are in no way inferior to the original. The recipe.
The finest shortcrust pastry, fruity jam and a layer of crunchy nuts: Nut wedges are a real temptation and are among the absolute classics. Especially during the Christmas season, the sweet particles are part of the standard program and should not be missing from any cookie plate.
It would be a sin to limit the nut corners to just the festive season, as pop singer Guildo Horn already knew how to appreciate the advantages of the nut corners all year round. It was also he who brought the pastry to great attention at the Eurovision Song Contest in 1998, when he publicly announced his preference for nut wedges based on his mother’s recipe.
Mama’s recipe with all due respect, but nut wedges can also be prepared vegan. In terms of taste, the vegetable nut wedges are in no way inferior to the original; the shortcrust pastry turns out wonderfully light and fluffy even without eggs.
After-work kitchen
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By the way: The world’s largest logged nut corner was baked in December 2010 and was an impressive size of 5.6 by 5.7 by 9 meters. The XXL pastry weighed almost 450 kilograms – and could therefore satisfy at least 150 palates in terms of quantity.
Recipe for wonderfully fluffy vegan nut wedges
Ingredients for 12 pieces
For the shortcrust pastry
180 g wheat flour, type 405
1 tsp cinnamon
1 pinch of salt
1 teaspoon Baking powder
60g sugar
70 g margarine, cold
10 g maple syrup
1 to 2 tbsp oat drink
For the nut layer
100g margarine
70g sugar
1 pack of vanilla sugar
120 g chopped almonds
220 g ground hazelnuts
In addition
200 g jam e.g. cherry, currant
130 g dark chocolate, 70 percent
1 tsp coconut oil
1 pinch of salt
preparation
- For the shortcrust pastry, mix all the dry ingredients in a mixing bowl. Add the margarine and maple syrup and knead everything into a dough with the dough hook. After about 2 minutes add the plant drink. The dough should be dry but not too crumbly, if necessary add a little more plant drink.
- Wrap the dough in foil and let it rest in the refrigerator for about 30 minutes. In the meantime, line a baking pan (approx. 25 x 30 cm) with baking paper and prepare the topping. The baking paper should protrude slightly on the sides, which makes it easier to remove the nut corners later.
- For the nut layer, melt the margarine with sugar and vanilla sugar. Stir the mixture until smooth, remove from the heat and stir in the almonds and hazelnuts. Preheat the oven to 180 degrees top/bottom heat.
- Take the shortcrust pastry out of the refrigerator, roll it out on a floured work surface or put it into the mold and press it into place if the dough is too crumbly. Prick several times with a fork.
- Stir the jam until smooth and spread it thinly on the base. Carefully spread the still warm nut mixture over the jam and press it evenly with your hands.
- Bake the nut corners for about 25 minutes, if necessary cover with aluminum foil after 2/3 of the baking time so that the corners do not get too dark.
- Allow to cool briefly, then carefully lift the lukewarm nut wedges out of the mold. Using a sharp knife, first cut into six squares, then halve them into triangles.
- Chop the couverture into small pieces and let it melt carefully in a hot water bath. Stir in some coconut oil and a pinch of salt. Dip both corners of all nut corners into the warm chocolate. Place on a rack and let cool.
- Enjoy yourself or give as a gift.
Tip: Packed airtight, the vegan nut wedges last up to three weeks.
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