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Bündner Nusstorte

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Experience the Alpine delight of Bündner Nusstorte – where tradition meets irresistible flavor! Let every bite transport you to the heart of Switzerland. Don’t miss out on this decadent treat!

Savor the unique taste of Bündner Nusstorte

Mastering the Art of Bündner Nusstorte

Preparing the Perfect Dough

The foundation of a delectable Bündner Nusstorte lies in its buttery crust, embodying an exquisite balance of texture and flavor crucial for homemade pastries. For this traditional Swiss dessert, one commences with 170 grams of sugar and 250 grams of butter, whipped to a fluffy state. Following this, an egg and a half teaspoon of baking powder join the mix, enhancing the composition. Progressing, 420 grams of cake flour gradually integrates, transforming the mixture into a cohesive ball. Before you start filling, the dough undergoes refrigeration, resting quietly for 30 minutes, a step pivotal in achieving a golden brown crust that defines rich desserts.

Crafting the Luscious Filling

The essence of traditional Swiss dessert, especially the Bündner Nusstorte, lies deeply in its walnut filling. A concoction that melds 180 grams of sugar with 60 grams of water, heated until caramelized. Into this, 160 grams of finely chopped walnuts blend with 25 grams of butter, 60 grams of double thick cream, and a tablespoon of honey to forge a texture and taste that perfectly complements the buttery crust. It must be allowed to cool after amalgamating these ingredients into a luscious mixture. Only then can it be layered within the homemade tart, ensuring each bite carries the richness European desserts are celebrated for.

Assembling and Baking Your Nusstorte

Once the dough rested, you precisely rolled out its second part. This layer would lay atop the rich walnut filling, encasing it in buttery goodness. You carefully positioned this sheet, ensuring coverage. The egg wash was next, artfully applied for that enviable golden brown crust iconic to Bündner Nusstorte. This homemade tart, embodying the essence of Swiss baking, was ready for the oven. You preheated it to 210°C, a critical detail for achieving the desired pastry perfection. Baking techniques, perfected over time, dictated 14 minutes until the transformation was complete. The result? A masterpiece of dessert baking, its golden crust is a testament to your culinary skills.

A Sweet Tradition Worth Keeping

The Bündner Nusstorte, with its buttery crust and rich walnut filling, is more than just a traditional Swiss dessert. It symbolizes a confluence of culinary skills, holiday baking traditions, and the warm, homemade pastries that have graced European tables for generations. This tart, a masterpiece of dessert baking, captures the essence of homemade tart creation with its golden brown crust, meticulously prepared with precision using techniques passed down through time. Crafting this tart involves more than just following a recipe; it requires passion, patience, and a deep appreciation for the art of pastry recipes.

Embarking on the journey to create your own Bündner Nusstorte offers a unique opportunity to connect with Swiss baking heritage and make rich desserts from scratch. It invites you to refine your baking powder manipulations and explore the nuanced balance of cake flour and double thick cream. You are urged to share your creations, triumphs, and learnings with a community of bakers who cherish European desserts as much as you do. Let the art of crafting a homemade Nusstorte inspire you to delve into more traditional recipes, honing your kitchen tips and embracing the joy found only in pastry creation.

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An image of a Swiss nut-filled pastry, Bündner Nusstorte served on a pretty side plate with pink flowers

Bündner Nusstorte

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  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Resting Time: 30 minutes
  • Cook Time: 14 minutes
  • Total Time: 1 hour 14 minutes
  • Yield: 1 x 23cm in diameter tart 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Moderate
  • Cuisine: Swiss


Experience the unique taste of Bündner Nusstorte. This traditional Swiss nut-filled pastry is perfect for a treat anytime, anywhere. Enjoy a slice of Switzerland prepared in your kitchen. Explore the sweet delight of Bündner Nusstorte, today.


Units Scale


  • 170 grams sugar
  • 250 grams butter
  • 1 egg
  • half a teaspoon of baking powder
  • Pinch of salt
  • 1 teaspoon vanilla
  • 420 grams cake flour


  • 180 grams sugar
  • 60 grams water
  • 160 grams walnuts (chopped)
  • 25 grams butter
  • 60 grams double thick cream
  • 1 tablespoon honey



  1. Mix the sugar and butter in a mixer until fluffy.
  2. Add the egg and baking powder and mix again.
  3. Add the flour and mix until it becomes a ball.
  4. Put in the fridge for 30 minutes.


  1. Heat the water and sugar, (while you are stirring it) until it is thick and starts to get brown.
  2. Reduce the heat and add the butter.
  3. Add the honey.
  4. Put it into a glass bowl, add the cream, and lastly add the walnuts.
  5. Let it cool down.
  6. Divide the dough in two, press the one part in the baking tin with your fingers.
  7. Add the filling.
  8. Roll the other part to cover the filling.
  9. Brush with egg.
  10. Bake at 210°C/410°F for 14 minutes, or until golden brown.


Created, Prepared, tried, and tested by Davida from The Recipe Hunter: Tried and Tested Recipes from Home Chefs


  • Serving Size: 1 x 23cm in diameter tart
  • Calories: 6249
  • Sugar: 374.7 g
  • Sodium: 2466.1 mg
  • Fat: 357.4 g
  • Saturated Fat: 164.6 g
  • Trans Fat: 0.8 g
  • Carbohydrates: 722 g
  • Fiber: 18 g
  • Protein: 69.2 g
  • Cholesterol: 845.1 mg
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16 thoughts on “Bündner Nusstorte”

  1. Wow!
    This sounds like a dessert that I would love to eat! I enjoy nutty desserts, and this reminds me a tad bit of a baklava or something. Thanks so much for sharing your recipe at the Sunday Sunshine Blog Hop 115. I am featuring your recipe this week on the blog hop!


    • Cake flour is regular white flour and is ideal for baked goods with a tender texture due to its low gluten content, which makes it easier to achieve lighter, tender textures when baking delicate sponges, cupcakes, muffins, and pastries.

      To explain the difference between cake and self-raising flour: Cake Flour vs Self-Raising Flour: Cake flour is finely ground wheat flour with low protein and gluten levels but is bleached for health reasons. Self-raising flour, on the other hand, is not as finely grounded but has more protein and gluten content, with additional ingredients like salt and baking powder


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