Bündner Nusstorte: Difference between revisions
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[[File:Engadiner Nusstorte.jpg|thumb|Bündner Nusstorte]] |
[[File:Engadiner Nusstorte.jpg|thumb|Bündner Nusstorte]] |
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The '''Bündner Nusstorte''' is a traditional sweet, carmalized nut filled pastry from canton [[Graubünden]] in [[Switzerland]]. The modern filled Nusstorte was first widely available in the 1960's though it |
The '''Bündner Nusstorte''' (Graubünden nut pastry), also known as '''Engadiner Nusstorte''', is a traditional sweet, carmalized nut (generally walnut) filled pastry from canton [[Graubünden]] in [[Switzerland]]. The modern filled Nusstorte was first widely available in the 1960's though it was invented in the 1920's. While the Nusstorte is associated with Graubünden, the nuts are always imported because Graubünden's climate will not support nut trees. |
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==History== |
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While there are recipes for ''Nusstorte'' from the 19<sup>th</sup> Century, they are different from the modern ''Nusstorte''. These pastries contained nuts mixed into a dough, but were not filled. |
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The modern, filled ''Nusstorte'' was developed by an [[Engadin]] (a region in Graubünden) baker named Fausto Pult in 1926<ref name="Erbe">{{kulinarischeserbe.ch|279}}</ref>. In 1934 he sold the pastries at the ''[[Basel#Industry and trade|Mustermesse]]'' in [[Basel]], which introduced them to the wider world. |
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Because the climate in Graubünden is too cold for nut trees to thrive, the origin of nuts in their pastries is subject to some debate. One theory is that a baker, who had lived in France, brought nut trees back with him which he was able to plant in [[Val Bregaglia]]<ref name="Erbe"/>. Another theory, that comes up often in the literature, is that the [[shortcrust pastry]] specialist Fuatscha Grassa from a Graubünden [[confectionery]] encountered a french nut pastry while living in France. When he returned to Graubünden, he brought the idea with him<ref name="Erbe"/>. A third theory is that during the middle ages many confectioners from Graubünden moved to [[Venice]] and for 300 years specialized in sweets. When they were expelled in 1766, the Graubünden confectioners traveled around Europe before many of them settled back in Graubünden. The idea of nut pastries could have easily come from one of these wandering cooks. |
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==Production== |
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The Bündner Nusstorte is commonly made by small independent bakers scattered throughout Graubünden. For this reason, there are a variety of recipes, some of which are closely guarded secrets. The basic pastry is made of a classic shortcrust pastry, which contains flour, sugar, egg, butter and a bit of salt. The filling is made of [[caramelized]] sugar, to which heavy cream or milk and coarsely chopped nuts (commonly [[walnut]]s but rarely another [[Nut (fruit)|nuts]]) are added. Some recipes include little milk or may add honey. |
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The Bündner Nusstorte is produced throughout the entire canton and is one of the largest export items for independent bakers. It is estimated that Nusstorten sales represent 20 to 40% of the total sales for many bakers and are an major source of income<ref name="Erbe"/>. |
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==Consumption== |
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The Nusstorte, with a buttery crust and cream and nut filling, is loaded with calories. They are generally cut into pieces and eaten for dessert together with coffee or tea<ref name="Erbe"/>. They can be purchased thoughout the year and are widely available over the internet. The Nusstorte will remain fresh for several months, which makes them popular as gifts and allows them to be shipped around the world. |
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==External sources== |
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* {{kulinarischeserbe.ch|279}} |
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==References== |
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{{reflist}} |
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[[Category:Swiss cuisine]] |
[[Category:Swiss cuisine]] |
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Revision as of 00:13, 21 January 2009
The Bündner Nusstorte (Graubünden nut pastry), also known as Engadiner Nusstorte, is a traditional sweet, carmalized nut (generally walnut) filled pastry from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960's though it was invented in the 1920's. While the Nusstorte is associated with Graubünden, the nuts are always imported because Graubünden's climate will not support nut trees.
History
While there are recipes for Nusstorte from the 19th Century, they are different from the modern Nusstorte. These pastries contained nuts mixed into a dough, but were not filled.
The modern, filled Nusstorte was developed by an Engadin (a region in Graubünden) baker named Fausto Pult in 1926[1]. In 1934 he sold the pastries at the Mustermesse in Basel, which introduced them to the wider world.
Because the climate in Graubünden is too cold for nut trees to thrive, the origin of nuts in their pastries is subject to some debate. One theory is that a baker, who had lived in France, brought nut trees back with him which he was able to plant in Val Bregaglia[1]. Another theory, that comes up often in the literature, is that the shortcrust pastry specialist Fuatscha Grassa from a Graubünden confectionery encountered a french nut pastry while living in France. When he returned to Graubünden, he brought the idea with him[1]. A third theory is that during the middle ages many confectioners from Graubünden moved to Venice and for 300 years specialized in sweets. When they were expelled in 1766, the Graubünden confectioners traveled around Europe before many of them settled back in Graubünden. The idea of nut pastries could have easily come from one of these wandering cooks.
Production
The Bündner Nusstorte is commonly made by small independent bakers scattered throughout Graubünden. For this reason, there are a variety of recipes, some of which are closely guarded secrets. The basic pastry is made of a classic shortcrust pastry, which contains flour, sugar, egg, butter and a bit of salt. The filling is made of caramelized sugar, to which heavy cream or milk and coarsely chopped nuts (commonly walnuts but rarely another nuts) are added. Some recipes include little milk or may add honey.
The Bündner Nusstorte is produced throughout the entire canton and is one of the largest export items for independent bakers. It is estimated that Nusstorten sales represent 20 to 40% of the total sales for many bakers and are an major source of income[1].
Consumption
The Nusstorte, with a buttery crust and cream and nut filling, is loaded with calories. They are generally cut into pieces and eaten for dessert together with coffee or tea[1]. They can be purchased thoughout the year and are widely available over the internet. The Nusstorte will remain fresh for several months, which makes them popular as gifts and allows them to be shipped around the world.
External sources
- Bündner Nusstorte in the online Culinary Heritage of Switzerland database.
References
- ^ a b c d e Bündner Nusstorte in the online Culinary Heritage of Switzerland database.
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