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There’s something about Swiss patisserie that keeps things grounded. No towering layers, no flashy glazes. Just good pastry, good nuts, and cream.
These nut cream slices – known in Swiss bakeries as Nusstorte-style cuts – are a staple in the alpine confectionery tradition. The base is a tender shortcrust. The filling is a thick walnut caramel set firm enough to slice cleanly. The top is a soft whipped cream layer that melts against the crunch.
I first had something close to these at a small bakery in Graubünden. Dense, not too sweet, with that particular roasted walnut flavor you can’t fake with extracts.
They’re not complicated, but they do reward patience – especially the chilling step before you cut.
Why You’ll Love This Recipe
- Walnut filling sets firm for clean, neat slices
- Make-ahead friendly – tastes better after chilling overnight
- Classic Swiss flavor with pantry-friendly ingredients
- No specialist equipment beyond a baking tin and mixer
Ingredient Notes
- walnuts: Use fresh, dry-roasted walnuts for the best flavor. Hazelnuts work well as a swap if you want a slightly sweeter, softer filling.
- honey: A mild wildflower or acacia honey keeps the filling from overpowering the walnuts. Strong buckwheat honey can taste bitter once baked.
- heavy cream (for filling): This goes directly into the cooked walnut mixture to bind it. Don’t substitute with half-and-half – you need the fat content to set the filling properly.
- unsalted butter (pastry): Keep it cold and cubed right up until you work it in. Warm butter makes a greasy crust that won’t hold its shape.
- heavy cream (topping): Whip to soft peaks only – stiff cream is harder to spread and breaks apart when you slice. Add a teaspoon of powdered sugar if you like it lightly sweetened.
- all-purpose flour: Plain all-purpose works fine here. For a slightly shorter, more crumbly texture, swap 30 g for fine almond flour.
Swiss Nut Cream Slices
Ingredients
Method
- Heat the oven to 180 C / 355 F. Line a 9x13-inch baking tin with parchment paper, leaving an overhang on the long sides.
- Combine flour, powdered sugar, and salt in a large mixing bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like coarse, damp sand.
- Add the egg yolk and one tablespoon of cold water. Mix briefly until the dough just comes together. Add the second tablespoon of water only if the dough feels crumbly.
- Press the dough evenly into the prepared tin to a thickness of about 4 mm. Prick all over with a fork. Chill for 15 minutes in the fridge.
- Blind-bake the chilled base for 12 minutes until it looks dry and pale gold at the edges. Remove from the oven and let it cool for 10 minutes.
- Combine the sugar and honey in a medium heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring and cook for 3 minutes until the mixture turns a light amber color.
- Pour in the heavy cream carefully - it will bubble up. Stir in the butter and salt until smooth.
- Add the chopped walnuts and stir to coat. Cook for 2 to 3 more minutes, stirring often, until the mixture thickens enough that a spoon dragged through it leaves a clear line.
- Pour the walnut filling over the cooled pastry base and spread it evenly with an offset spatula. Bake at 180 C / 355 F for 18 to 20 minutes until the filling is set and the edges are a deep golden brown.
- Remove from the oven and let the tin cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- Whip the cold heavy cream with powdered sugar and vanilla extract to soft peaks - the cream should hold a gentle shape but not look stiff or grainy.
- Lift the chilled walnut slab out of the tin using the parchment overhang. Spread the whipped cream evenly over the top to a thickness of about 1 cm.
- Dip a sharp chef's knife in hot water, wipe dry, and cut the slab into 12 even rectangles. Wipe the knife between each cut for clean edges. Serve immediately or refrigerate covered for up to 3 hours before serving.
Notes
Tips for Success
- Chill the assembled slices for at least 4 hours before cutting so the walnut layer sets completely.
- Press the shortcrust base firmly and evenly into the tin to avoid soft or thick patches at the edges.
- Cook the walnut filling until it thickens enough to hold a line when you drag a spoon through it.
- Use a sharp knife dipped in hot water to cut clean slices through the cream layer without dragging.
- Line the tin with parchment paper with an overhang so you can lift the whole slab out before slicing.
Variations
- Hazelnut version: swap walnuts for roasted hazelnuts and add a pinch of cinnamon to the filling.
- Dark chocolate base: press a thin layer of melted dark chocolate over the cooled pastry before adding the nut filling.
- Spiced filling: add half a teaspoon of ground cardamom and a pinch of cloves to the walnut-honey mixture.
Storage and Reheating
Store finished slices in an airtight container in the fridge for up to 3 days. The cream topping holds well if the slices are kept covered and cold.
You can freeze the pastry base and walnut filling layer (without cream) for up to 6 weeks. Wrap the whole slab tightly in plastic wrap, then foil. Thaw overnight in the fridge and add fresh whipped cream before serving.
Don’t leave slices at room temperature for more than 2 hours – the cream layer softens and the filling can turn sticky.
Serving Suggestions
These slices work well as a mid-afternoon treat alongside strong black coffee or a pot of Earl Grey. The slight bitterness of good coffee cuts through the honey-walnut richness.
For a more formal dessert setting, arrange slices on a wooden board with a few whole walnuts and a light dusting of powdered sugar, the way you might plate mini caramel puff pastries for a spread. A small glass of Amaretto or a Swiss pear brandy alongside is a natural match.
If you’re serving a crowd, cut smaller bite-size pieces rather than full slices – they hold their shape better at room temperature and people tend to go back for seconds.
FAQ
Why is my walnut filling in the nut cream slices still runny after baking?
The filling needs to cook long enough on the stovetop to reduce and thicken before it goes into the oven. If it’s still liquid after baking, it likely didn’t reach the right consistency before you poured it onto the base. Chilling the assembled slice for at least 4 hours also helps it set firm enough to cut.
Can I use hazelnuts instead of walnuts in these Swiss nut cream slices?
Yes, hazelnuts are a common swap and work well with the honey base. Roast them first and rub off the skins for a cleaner flavor. The texture of the filling stays similar, though hazelnuts give a slightly sweeter, less bitter result.
Can I make Swiss nut cream slices the day before and add the cream topping later?
The base and walnut filling can be made and chilled a full day ahead – in fact the flavor improves overnight. Spread the whipped cream on top a few hours before serving rather than the day before, so it stays fresh and doesn’t weep.
What’s the difference between Swiss nut cream slices and Engadiner Nusstorte?
Engadiner Nusstorte is a fully enclosed tart from the Graubünden region, with walnut caramel sealed between two layers of pastry. Swiss nut cream slices are an open-topped version with a whipped cream layer added after baking – lighter in presentation and quicker to assemble.
How do I stop the whipped cream topping from sliding off when I cut the slices?
Chill the slices thoroughly before cutting so both the filling and cream are firm. Use a sharp knife dipped in hot water and wipe it clean between each cut. Spreading the cream to a consistent thickness of about 1 cm also helps it stay in place.
Are Swiss nut cream slices gluten-free?
Not in this recipe – the shortcrust base uses all-purpose flour. To make them gluten-free, substitute the flour with a 1:1 gluten-free baking blend and add half a teaspoon of xanthan gum if the blend doesn’t already include a binder.
