Dairy-Free Almond Pastry
Indulge in the delightful flavors of this Dairy-Free Almond Pastry, a recipe that’s perfect for those avoiding dairy without sacrificing richness or taste. This treat features a flaky, coconut oil-based pastry dough paired with a creamy almond flour filling, enhanced by hints of vanilla and almond extract for a decadent aroma. Topped with sliced almonds and a dusting of powdered sugar, these pastries are golden, crisp, and irresistibly sweet. Whether served for brunch or as a mid-afternoon snack, they’re a crowd-pleaser that caters to both dietary needs and gourmet cravings. Ready in under an hour, this elegant almond pastry is your go-to for a dairy-free dessert that doesn't compromise on indulgence. Keywords: dairy-free pastry, almond dessert, coconut oil pastry, vegan-friendly recipe, almond filling pastries.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 0.75 cups cold coconut oil
- 0.25 cups cold water
- 1 cup almond flour
- 0.5 cups almond milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.5 cups sliced almonds
- 0.5 cups powdered sugar
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
Add the cold coconut oil to the dry ingredients. Using a pastry cutter or fork, cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough begins to form. Stop adding water once the dough starts to clump together.
Turn the dough out onto a floured surface, form it into a ball, and then flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
In a separate bowl, mix the almond flour, almond milk, vanilla extract, and almond extract to make the filling.
Remove the dough from the refrigerator. Roll it out on a floured surface to about 1/8-inch thick, forming a rectangular shape.
Spread the almond filling evenly over the dough, leaving a 1-inch border around the edges.
Gently roll the dough from one of the long sides to form a log. Seal the edges by pinching the seams together.
Slice the rolled dough into 2-inch pieces and place them on a parchment-lined baking sheet.
Brush the tops with a little almond milk and sprinkle with sliced almonds.
Bake in the preheated oven for 18-20 minutes, or until the pastries are golden brown.
Allow to cool slightly, then dust with powdered sugar before serving.
Nutrition Facts
Calories |
3838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.2 g | 348% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 313.9 g | 114% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 91.4 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 700 mg | 54% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
