Swiss Walnut Pie (Engadiner Nusstorte or Bündner Nusstorte)

READY IN: 1hr 40mins
Recipe by awalde

This caramelly rich pie with walnuts is a typical Swiss speciality of the region of Graubünden in Switzerland.

Top Review by Pale Rose

Let me tell you, this came SO close to getting 5 stars. I'd give it 4.5 if I could. My husband wanted to give it 5 stars. For me, the crust was very crumbly and not workable. It still tasted all right, but I couldn't pack it into a ball or roll it out, so I grabbed a bunch of the "crust" and pressed it in the spring form pan, layered on the filling, and I put the rest on the top. If I can figure out where I goofed with the crust, then that might take this recipe up to 5 stars.

I live in the United States, so I had to convert everything. For the crust, I used 2 3/4 cups flour, 14 tablespoons of butter, 1 cup sugar, 1/4 teaspoon salt and 1 egg. For the filling, I used 1 cup sugar 2 tablespoons water, 2 cups walnuts, 150 ml heavy cream, and 3 tablespoons honey.

A warning to those who make this recipe: Watch the filling very closely! The first time, I burnt the sugar and honey mixture. I didn't know that was possibly. The second time, I was so paranoid about burning it, that I'm not sure I cooked it enough!

In conclusion, this recipe isn't foolproof, but it is pretty tasty!

Ingredients Nutrition


  1. Put all the ingredients for the pastry in a food processor and pulse until homogeneous; if necessary, add 1 or 2 tablespoon of water.
  2. With the dough, prepare 2 balls (2/3 and 1/3 respectively of the dough) and keep in the refrigerator for at least 30 minutes.
  3. Put the sugar, water and honey in a large heavy-based saucepan over medium heat. Stir gently to dissolve the sugar. Bring to the boil and let it continue to boil until it becomes a dark golden color. Stir from time to time.
  4. Add the nuts and the cream and stir the walnuts until well coated.
  5. Remove the saucepan from the heat and. Set aside to cool.
  6. Preheat the oven to 180°C Grease a 30 cm tin (heat and timing are basing it on convection oven).
  7. Roll out the larger ball between two sheets of cling film to a 34 cm circle and use it to line the tin of 30 cm square. Press the edges of the pastry against the side of the tin.
  8. Scrape the filling onto the pastry. Level the top as well as you can, but don’t apply too much pressure, or you may tear the pastry and the filling will leak out. Fold the excess pastry inwards over the filling.
  9. Roll the second piece of pastry to a neat 29 cm circle. Moisten the edges of the pastry base in the tin with the egg white and position the second pastry circle on top of this. Use a fork to crimp and seal the edges Mix the reserved egg yolk with 2 tablespoon cream and brush the cover. Prick with a fork in several places. If you like, you can score a plaid pattern onto the surface with the fork.
  10. Bake for 35-40 minutes, or until golden brown. Leave to cool until lukewarm in the tin, then loosen the sides, release the clip and carefully transfer the pie to a wire rack to cool completely.

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