👨‍🍳 Instructions

1. 1

   Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   💡 Tip: If using homemade puff pastry, ensure it is well-chilled.
2. 2

   In a bowl, combine the chopped walnuts, brown sugar, melted butter, heavy cream, honey, and cinnamon. Mix well to form a thick paste.

   💡 Tip: Ensure the walnuts are evenly coated with the caramel mixture.
3. 3

   Unroll the puff pastry sheet on a lightly floured surface. If using a block, roll it out into a large rectangle.

   💡 Tip: Work quickly with puff pastry to keep it cold.
4. 4

   Spread the walnut filling evenly over the puff pastry, leaving a small border around the edges.

   ⏱️ 5 minutes
5. 5

   Starting from one of the longer sides, tightly roll up the puff pastry with the filling, like a Swiss roll. Pinch the seam to seal.

   💡 Tip: Roll firmly to prevent the filling from leaking out during baking.
6. 6

   Cut the roll into 12 equal slices, about 2-3 cm thick. Place each slice cut-side up on the prepared baking sheet, gently pressing them down to flatten slightly into a crescent shape.

   ⏱️ 10 minutes
7. 7

   Brush the tops of the Nussgipfel with the beaten egg wash.

   ⏱️ 2 minutes
8. 8

   Bake for 18-20 minutes, or until the puff pastry is golden brown and puffed up, and the filling is caramelized.

   ⏱️ 20 minutes
9. 9

   Let the Bündner Nussgipfel cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are best enjoyed fresh.