The finest shortcrust pastry, fruity jam and a layer of crunchy nuts: nut wedges are a true temptation and are among the absolute classic pastries. 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 their advantages 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 his mother’s recipe.
With all due respect to mom’s recipe, nut wedges can also be prepared vegan. In terms of taste, the plant-based version is in no way inferior to the original; the shortcrust pastry is wonderfully light and fluffy even without eggs.
By the way: The world’s largest recorded 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 in terms of quantity, it could have pleased at least 150 palates.
For the shortcrust pastry
180 g wheat flour, type 4051 tsp cinnamon 1 pinch of salt 1 tsp baking powder 60 g sugar 70 g margarine, cold 10 g maple syrup 1 to 2 tbsp oat drink
For the nut layer
100 g margarine70 g sugar1 pack of vanilla sugar120 g chopped almonds220 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
Tip: The vegan nut wedges will last up to three weeks when packed airtight.
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