Nussstangen German Hazelnut Twists Recipe

I absolutely love this recipe because it’s a ridiculously easy way to impress my friends with delicious homemade pastries that taste like they came straight out of a fancy bakery. Plus, the combination of puff pastry and hazelnut makes for a perfect sweet treat that’s just Instagrammable enough to make everyone wonder if I’m secretly a pro baker.

The delicate crunch and nutty flavor of these Nussstangen, German Hazelnut Twists, make me love them all the more. They are made from a puff pastry that is so buttery, it shatters when you bite into it, revealing not only a twist of pastry but also a mound of filling made from ground hazelnuts.

Despite their incredibly indulgent flavor, my childhood memories of Nussstangen are mostly hazy; I couldn’t tell you which family member baked them, and I can’t remember that many distinct moments when I enjoyed them.

Ingredients

Puff Pastry: Luscious layers that flake and puff add a buttery texture and rich flavor.

Chopped Hazelnuts: Give a deliciously nutty flavor and a pleasantly crunchy texture that are guaranteed to take any dish up a notch.

Sugar, in granulated form, makes the pastry sweet.

When it comes to caramelizing, however, all bets are off.

Vanilla sugar/extract: Imparts depth of flavor with sweet, floral undertones.

Eggs perform several important functions in binding, providing protein, and contributing a shiny, appealing glaze.

Rephrased noun clause: The richness of the dough is enhanced by milk, which also contributes to its browning.

Unsalted Butter, Melted: Essential for texture, rich and creamy flavor.

Optional dusting for a delicate sweetness and finish.

Ingredient Quantities

• 2 sheets of puff pastry (about 9×9 inches each)
• 1/2 cup ground hazelnuts
• 1/4 cup granulated sugar
• 1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
• 1 large egg, beaten
• 2 tablespoons milk
• 2 tablespoons melted unsalted butter
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.

2. The puff pastry sheets should be unrolled on a lightly floured surface. A rolling pin may be used to slightly thin each sheet if necessary.

3. In a small bowl, mix the following together: ground hazelnuts, granulated sugar, and either vanilla sugar or vanilla extract.

4. Lightly brush melted butter over each pastry sheet.

5. Sprinkle the hazelnut mixture evenly over one sheet of puff pastry. Gently press the second sheet on top to adhere.

6. With a sharp knife, cut the layered pastry into strips, each about 1 inch wide.

7. Gently twist each strip to form a spiral, and position it on the baking sheet that has been prepared, placing them a couple of inches apart from one another.

8. In a little bowl, combine the beaten egg and milk to make an egg wash. Use the egg wash to brush the tops of the twists.

9. Preheat the oven to 375°F. Bake the twists in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.

10. Dust with powdered sugar just before serving, if desired.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Small bowl (2 needed)
6. Pastry brush
7. Sharp knife
8. Spoon for mixing/combine ingredients
9. Measuring cups and spoons

FAQ

• Can I use another type of nut instead of hazelnuts?If you would rather, you can use almonds, walnuts, or pecans instead of hazelnuts, but the flavor will be a tad different.
• How do I prevent the puff pastry from getting too soggy?Make certain the pastry is chilled prior to baking, and do not fill it to excess to keep moisture from becoming a problem.
• What is vanilla sugar, and where can I find it?Granulated sugar that has been infused with vanilla is what we call vanilla sugar. You can either buy it from a store that sells specialty ingredients, or you can make it yourself. To make it, just add a vanilla bean to a jar of sugar, seal it well, and let it sit for at least a week.
• How should I store leftover Nussstangen?Keep them in a container that prevents air from getting in at room temperature for a maximum of 3 days, or put them in the freezer for a maximum of 1 month.
• Can I make the Nussstangen ahead of time?They can be prepared a day ahead and stored in the fridge. The next day, they can be baked and served fresh.
• Is there an alternative to using egg wash?If desired, you can use a milk or cream wash for a slightly less glossy finish.

Substitutions and Variations

Phyllo dough can be used to replace puff pastry, although the consistency will be a little different.
Almond meal can be used in place of ground hazelnuts to yield a different flavor that is just as nutty.
Coconut sugar can be used in place of granulated sugar when a recipe demands it because offers a much richer taste than the more common sweetener.
You can use regular sugar in equal amounts in place of vanilla sugar. To impart the flavor of vanilla, add a few drops of vanilla extract.
Coconut oil can be used as a substitute for unsalted butter when a different type of fat is desired, along with a dash of coconut flavor.

Pro Tips

1. Chill the Pastry Keep the puff pastry sheets cold as you work with them. If they become too warm, pop them back in the fridge for a few minutes to firm up. This will help the pastry puff more evenly during baking.

2. Prevent Sticking When twisting the strips, lightly flour the surface to prevent sticking. This makes it easier to create clean, even twists without tearing the pastry.

3. Even Layering When spreading the hazelnut mixture, ensure it’s evenly distributed, reaching all edges of the pastry. This will enhance the flavor and ensure each bite is consistently filled with the hazelnut goodness.

4. Ensure a Tight Seal When pressing the second sheet of pastry onto the first, gently roll over it with a rolling pin to help seal the edges and embed the filling without flattening the pastry too much.

5. Rotate the Baking Sheet Halfway through baking, rotate the baking sheet 180 degrees. This helps achieve even baking and browning if your oven has hot spots.