Swiss Walnut Crescents

Preparation info
  • Makes


    filled crescents
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

These walnut crescents, called nussgipfeli in Swiss German dialect, quickly became favorites of mine when I worked at a hotel outside Zurich in the early 1970s. Leftover pastries from the previous day always appeared with our staff lunch, and if you were quick enough to be in the front of the line, you had a good selection to choose from. For me, it was either one of these or a wedge of a typically Swiss version of a Linzertorte with a layer of kirsch-scented almond paste under the r