About the Recipe
Some pastries just hit different—especially the ones that bring back memories. For me, Nusskipfel were always one of those. Growing up, we only had them on visits to Switzerland, and I remember how special they felt. No bakery in Montreal had them. The closest we ever got was an almond croissant, but that’s like comparing a postcard to the real view—close, but not quite it.
Funny enough, I’ve had similar feelings about Montreal Cheese Bagels—those horseshoe-shaped, cheesy, golden bakes you’ll only find if you know where to look. And just like I did with my Easy Croissant Bread Pudding (a happy solution for leftover croissants), I figured: why not try recreating the Nusskipfel magic at home?
Hazelnuts are at the heart of this pastry—just like in Nusstorte, another one of my favorite Swiss treats. That nutty, caramelized richness is something I’ll never get tired of. And when folded into a soft, buttery crescent and baked until golden? It’s everything I missed from those childhood bakery stops—and then some.
This version is my love letter to that Swiss classic. The soft pastry, the rich hazelnut filling, the sense of comfort—everything about it brings me right back. It’s a little nostalgic, a little indulgent, and 100% worth making.
Quick and easy: Using store-bought croissants saves time while still delivering bakery-quality results.
Authentic Swiss flavor: The rich, nutty filling perfectly captures the essence of traditional Nusskipfel.
Customizable: You can tweak the filling to include your favorite nuts or spices for a personal touch.
Perfect for any occasion: These pastries make a delightful addition to breakfast spreads, coffee breaks, or holiday tables.
What You'll Love
1. Can I use a different type of nut for the filling? Yes! While hazelnuts are traditional, almonds, pecans, or walnuts (if you’re not allergic) can work well as substitutes.
2. Can I freeze Nusskipfel? Absolutely. You can freeze them after baking. Once cooled, store them in an airtight container or freezer bag for up to 2 months.
3. Can I use flavored croissants, like chocolate or almond?
Yes, you can! However, keep in mind that flavored croissants may alter the overall taste. Plain croissants are recommended to let the nutty filling shine, but experimenting can lead to some delicious results.
4. Can I make them sweeter?If you prefer a sweeter filling, add an extra tablespoon of honey or sugar to the nut mixture.
Frequently asked Questions
Ingredints Explained
Ingredients
3-4 store-bought croissants
1 cup hazelnuts (or your preferred nut, finely chopped or ground)
2-3 tbsp granulated sugar
1 tbsp honey
1-2 tbsp heavy cream (or milk for a lighter option)
1 tsp cinnamon (optional, for extra warmth)
1 egg yolk, beaten (for an egg wash)
1 tbsp nut powder (optional, for a bit of texture on top)
Powdered sugar (for dusting after baking)
Preparation
Filling
Combine all filling ingredients in a bowl until it forms a thick, spreadable paste. Adjust the cream or milk to get a consistency that’s easy to spread without being runny.
Assembly
Preheat your oven to 350°F (175°C).
Carefully slice each croissant open and spread a generous amount of filling inside.
Press the edges lightly to secure the filling.
Topping
Brush the tops of the filled croissants with the egg yolk and sprinkle with crushed nuts and sugar if desired.
Baking
Place the croissants on a baking sheet lined with parchment paper. Bake in the preheated oven for about 8-10 minutes, or until the filling is warm and the croissants are lightly toasted. Dust with powdered sugar just before serving for an extra touch of sweetness.
