Graubünden nut pastry trifle

Graubünden nut pastry trifle

Total: 1 hr 35 Min. | Active: 45 Min.
Nutritional value / people: 805 kcal
, Fat: 59 g
, Carbohydrate: 52 g
, Protein: 15 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Caramelized nuts

100g sugar
3tbsp water
100g walnut kernels, coarsely chopped
50g hazelnuts, coarsely chopped
1 ½dl cream

Shortcrust pastry crumble

60g white flour
2pinches sea salt
20g sugar
1 organic lemon, use only half of grated zest
40g butter, cold, cut into pieces

Quark cream

250g half-fat quark
1dl cream, whipped until stiff
1tsp vanilla sugar
1tbsp sugar
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How it's done

Caramelized nuts

Boil the sugar and water in a wide stainless steel pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Mix in the nuts, pour in the cream, return the pan to the hob, reduce the liquid slightly over a low heat. Transfer the nuts to a bowl, leave to cool.

Shortcrust pastry crumble

Mix the flour, salt, sugar and lemon zest in a bowl. Add the butter, rub by hand to form a crumbly mixture, spread onto a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove, leave to cool.

Quark cream

Combine the quark with the whipped cream, vanilla sugar and sugar. Layer the quark cream, nuts and shortcrust pastry crumble in bowls or glasses, top with the crumble.

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