Easy German Hazelnut Christmas Pastry

This easy German hazelnut Christmas pastry is a simple homemade treat that brings warm, nutty flavor to your holiday baking. It has a soft, buttery dough, a rich hazelnut filling, and a light dusting of powdered sugar. It is beginner-friendly and perfect for Christmas coffee time or gift boxes.

Hazelnuts are a favorite in German holiday baking. They appear in cookies, cakes, and pastries all season long. This recipe uses ground hazelnuts in both the dough and the filling for a deep, toasted taste.

The pastry is shaped into a simple log or wreath, so you do not need any special molds or cutters. Once baked and cooled, it is dusted with powdered sugar. It tastes even better after a day or two, making it a great make-ahead holiday treat.

Recipe Card

Instructions

Step 1: Make the Dough

1. In a large bowl, mix the flour, ground hazelnuts, sugar, cinnamon, and salt.
2. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
3. Add the egg and vanilla extract. Mix until a soft dough forms.
4. Shape the dough into a flat disc. Wrap it in plastic wrap and chill in the fridge for 30 minutes.

Step 2: Make the Hazelnut Filling

1. In a bowl, combine the ground hazelnuts, sugar, softened butter, vanilla, and cinnamon.
2. Add the egg white and mix until a thick paste forms. Set aside.

Step 3: Shape and Bake

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll the chilled dough out on a floured surface into a rectangle, about 10 x 12 inches.
3. Spread the hazelnut filling evenly over the dough, leaving a small border around the edges.
4. Roll the dough up from the long side into a log. Pinch the seam to seal.
5. Place the log on the baking sheet with the seam side down. Curve it gently into a wreath shape if you like, and press the ends together.
6. Bake for 28 to 32 minutes, until golden brown.
7. Let the pastry cool on the baking sheet for 10 minutes. Then move it to a wire rack to cool fully.
8. Dust with powdered sugar and sprinkle with chopped hazelnuts before serving.

Tips Section

• Keep the butter cold for the dough. Cold butter makes the pastry light and crumbly.
• Chill the dough before rolling. This stops it from sticking and makes it easier to handle.
• Toast the ground hazelnuts for 5 minutes in a dry pan for a deeper flavor.
• Do not spread the filling too close to the edges. It can leak out during baking.
• Roll the log tightly. This keeps the filling inside and gives neat slices.
• Pinch the seam well. This stops the pastry from opening in the oven.
• If the top browns too fast, cover it loosely with foil.
• Let the pastry cool fully before slicing. Warm pastry can crumble.
• For the best taste, store the cooled pastry for a day before eating. The flavors blend and deepen.

Variations

• Chocolate Hazelnut Pastry: Spread a thin layer of chocolate spread under the hazelnut filling.
• Almond Hazelnut Pastry: Use half ground almonds and half ground hazelnuts for a mixed nut flavor.
• Hazelnut Crescents: Shape the dough into small crescents and fill each one with a little hazelnut paste.
• Hazelnut Star Cookies: Roll the dough out and cut into stars. Top with hazelnut filling and bake for 12 to 15 minutes.
• Mini Hazelnut Wreaths: Divide the dough into 4 small logs. Bake for 20 to 25 minutes.

Storage Instructions

Store the hazelnut pastry in an airtight container at room temperature. It stays fresh for up to 1 week. The flavor gets better after a day or two.

For longer storage, keep it in the fridge for up to 2 weeks. Wrap it well so it does not dry out.

You can freeze the baked pastry for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw at room temperature overnight before serving.

To refresh a stale pastry, place it in a 300°F (150°C) oven for 8 to 10 minutes. This softens the dough and brings back the buttery flavor.

Dust with more powdered sugar before serving if you like.

FAQ Section

Can I use hazelnut spread instead of the filling?

Yes. Use 3/4 cup of chocolate hazelnut spread instead of the homemade filling. Spread it thinly so it does not leak out during baking.

Can I make this German hazelnut pastry without nuts?

Yes. Use ground oats or sunflower seeds instead of ground hazelnuts. The flavor will be different, but the texture still works.

Why did my pastry crack during baking?

The dough may have been too dry or rolled too thin. Keep the dough soft and roll it to about 1/4 inch thick. Also, do not overfill the pastry.

How do I know when the hazelnut pastry is done?

The pastry should be golden brown and firm to the touch. The filling will be set. If you tap the top gently, it should sound slightly hollow.

Can I make this pastry ahead of time?

Yes. Make the dough and filling one day in advance. Keep them separate in the fridge. Shape and bake the pastry the next day.