Engadine Walnut Bars Engadine Walnut Bars

Author: Canadian Living

Based on the Swiss nut cake Engadiner nusstorte, these caramel-filled bars are rich and chewy.

  • Portion size 48 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010




In food processor, combine flour, sugar and baking powder. Add butter; pulse 8 to 10 times or until in pea-size crumbs.

Whisk eggs with egg yolk; add to dough and pulse just until dough comes together. Turn out dough and press into disc; wrap and refrigerate for 30 minutes.

Filling: In saucepan, bring sugar and water to boil over medium-high heat, swirling pan often. Boil, without stirring, until deep amber, about 8 minutes. Remove from heat. Stir in cream and honey. Stir in nuts.

On floured parchment paper, roll out two-thirds of dough into 15- x 11-inch (38 x 28 cm) rectangle. Transfer dough and paper to 13- x 9-inch (3.5 L) metal cake pan, lining bottom and sides. Scrape filling into shell, spreading evenly.

Roll out remaining dough into 13- x 9-inch (33 x 23 cm) rectangle; place over filling. With fork, crimp edges and prick pattern in top.

Bake in 350°F (180°C) oven until golden brown, about 30 minutes. Let cool completely. Invert onto baking sheet; peel off paper and invert again. Wrap and refrigerate for 24 hours before cutting into bars.

Nutritional facts Per bar: about

  • Sodium 12 mg
  • Protein 3 g
  • Calories 203.0
  • Total fat 13 g
  • Potassium 62 mg
  • Cholesterol 31 mg
  • Saturated fat 5 g
  • Total carbohydrate 21 g


  • Iron 5.0
  • Folate 12.0
  • Calcium 2.0
  • Vitamin A 6.0
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Baking & Desserts

Engadine Walnut Bars