Cinnamon and Nut Streusel
8 servings
75 minutes
Cinnamon and nut streusel is a fragrant pastry from German cuisine, combining tender dough and crunchy sweet crumbs. This dessert has its roots in traditional German baking, where streusel or 'crumb' is used to add texture and flavor to pies. The rich aroma of cinnamon and caramel notes of brown sugar make it particularly cozy, while the nuts add a pleasant richness. The buttermilk dough turns out incredibly soft and airy, and the golden crust creates an appetizing contrast. This pie is perfect for morning coffee or family tea time. It can be served warm or chilled, and for gourmets, it can be complemented with a scoop of vanilla ice cream. A classic treat where each bite is a little delight!
1
In a medium bowl, mix 65 g of white and brown sugar, 3 teaspoons of cinnamon, and 15 g of melted and cooled butter — the mixture should resemble wet sand. Then add roughly chopped nuts.
- Caster sugar: 265 g
- Light brown sugar: 265 g
- Cinnamon: 4 teaspoons
- Unsalted butter: 120 g
- Almond: 140 g
2
Preheat the oven to 180 degrees, grease a 20 by 30 cm baking dish with vegetable oil.
- Vegetable oil: 2 tablespoons
3
In a large bowl, combine flour, baking powder, soda, a teaspoon of cinnamon, and salt. In another bowl, mix buttermilk, remaining white and brown sugar, eggs, and 105 g of melted and cooled butter well. Then gently add the sugar-egg mixture to the flour and mix with a silicone spatula until the mixture is homogeneous.
- Wheat flour: 3 glasss
- Baking powder: 1 tablespoon
- Baking soda: 1 teaspoon
- Cinnamon: 4 teaspoons
- Salt: 0.3 teaspoon
- Buttermilk: 420 ml
- Caster sugar: 265 g
- Light brown sugar: 265 g
- Chicken egg: 3 pieces
- Unsalted butter: 120 g
4
Place the dough in the mold, spread the sugar-nut mixture on top, and bake for 40-45 minutes until the pie crust turns golden. Let the pie cool for 15 minutes before serving.
- Caster sugar: 265 g
- Light brown sugar: 265 g
- Cinnamon: 4 teaspoons
- Unsalted butter: 120 g
- Almond: 140 g