Nussecken: A Small German Treat That Somehow Enriched Saigon

There’s something quietly glorious about stumbling across a childhood pastry recipe on the other side of the planet, then challenging yourself to recreate it in a tropical kitchen that smells nothing like Germany. That’s how I ended up elbow-deep in hazelnuts that cost roughly the price of a small motorbike part (640k VNĐ per kilogram, or about 22 EUR) – imported, of course, because Vietnam and hazelnuts still refuse to be friends – and baking my first batch of Nussecken in Saigon.

I cut them into neat little rectangular bites instead of the traditional triangles, dipped one or both of their edges in chocolate like a smug chocolatier, and carried them off to my boyfriend and colleagues. They inhaled them, praised the nutty sweetness, and immediately told me to open a shop. Classic Saigon energy – you hand people a pastry and suddenly you’re supposed to build an empire.

Still, they were right about one thing: For a moment, while savoring those buttery, caramel-coated hazelnut bites, I felt the quiet warmth of old German winters again, wrapped in a memory that somehow fit perfectly into this chaotic, sunlit city. Here’s how to make them:

Ingredients

Dough

• 225 g all-purpose flour
• 75 g cornstarch
• 1 teaspoon baking powder
• 125 g sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 125 g unsalted butter, melted

Topping

• 100 g berry jam, for example raspberry
• 200 g unsalted butter
• 200 g sugar
• 1 teaspoon cinnamon powder
• 2 teaspoons vanilla extract
• 6 tablespoons water
• 400 g ground hazelnuts
• 1 bar dark chocolate (for dipping the corners)

Preparation

1. Make the dough:
   Stir together the melted butter and sugar until creamy. Add the remaining dough ingredients and knead into a smooth dough.
2. Prepare the base:
   Roll the dough onto a baking sheet lined with reusable baking paper. Spread the berry jam evenly on top.
3. Make the topping:
   Melt the butter and sugar together, stirring until creamy. Mix in the hazelnuts and water. Spread this nut mixture evenly over the jam layer.
4. Bake:
   Bake at 180 Celsius for 50 minutes until golden.
5. Shape the triangles:
   Allow to cool completely. Cut into squares of about 8 x 8 cm, then optionally cut each square into two triangles.
6. Chocolate the corners:
   Chill the baked pastry in the fridge for easier chocolate dipping. Dip the corners in melted dark chocolate. And finally, enjoy!