Sheet-Pan Nussecken (Nut Corners)
Crispy pastry triangles glazed with caramelized nuts and a hint of chocolate—a German bakery classic that tastes like you spent hours but takes 25 minutes. Sheet-pan magic for the weeknight baker.
- Total time
- 25 min
- Servings
- 8
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 sheet (thawed) frozen puff pastry sheet
- 4 tbsp unsalted butter
- ⅓ cup granulated sugar
- 1 cup hazelnuts or walnuts, finely chopped
- 2 tbsp heavy cream
- 2 oz dark chocolate (70% cacao), chopped
- 3 tbsp apricot jam
- ¼ tsp fleur de sel or flaky sea salt
Instructions
- 1
Preheat oven to 400°F. Lay thawed puff pastry on a parchment-lined sheet pan.
- 2
Melt butter with sugar in a small saucepan over medium heat, stirring constantly, until it turns golden and smells nutty, ~3 minutes.
- 3
Remove from heat. Stir in chopped nuts and cream until the mixture is thick and glossy, coating the nuts evenly.
- 4
Spread the nut mixture evenly over the pastry sheet, leaving a 1/2-inch border. Bake until golden and puffed, ~12 minutes.
- 5
While still hot, spread apricot jam thinly over the nut layer. Sprinkle fleur de sel across the top.
- 6
Scatter chopped chocolate over the warm pastry; let it melt 1 minute, then spread with a spatula. Cool 5 minutes, cut into 16 triangles, and serve.
Tools you’ll need
- sheet pan
- parchment paper
- small saucepan
- wooden spoon
- spatula
- chef's knife
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