Dairy-Free Cremeschnitte
Indulge in the delicate layers and creamy filling of this **Dairy-Free Cremeschnitte**, a plant-based twist on the classic European pastry. This vegan dessert features perfectly golden, crisp **dairy-free puff pastry sheets** sandwiching a luscious custard made with **coconut milk**, **unsweetened almond milk**, and a hint of real vanilla. The use of **agar-agar powder** ensures a firm, sliceable texture, while **vegan butter** adds richness to every bite. Topped with a smooth glaze of **confectioners' sugar**, this light and airy treat is the perfect showstopper for any gathering. Ready in under an hour (plus chilling time) and serving up to 8 portions, this recipe caters beautifully to **dairy-free** and **vegan dessert lovers**—a must-try for anyone seeking indulgence without compromise.
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Recipe Information
Ingredients
- 2 sheets dairy-free puff pastry sheets
- 500 ml coconut milk
- 250 ml unsweetened almond milk
- 40 grams cornstarch
- 150 grams granulated sugar
- 1 pod vanilla pod
- 2 teaspoons agar-agar powder
- 50 grams vegan butter
- 20 grams confectioners' sugar
- 30 ml water
Instructions
Preheat your oven to 200°C (390°F).
Roll out one puff pastry sheet onto a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing unevenly.
Bake for 15-20 minutes or until golden brown and crisp. Repeat the process for the second sheet and set both aside to cool.
In a small bowl, mix the cornstarch with 50 ml of almond milk until smooth and lump-free.
In a medium saucepan, combine coconut milk, remaining almond milk, sugar, and the seeds from the vanilla pod. Stir and bring to a gentle simmer over medium heat.
Slowly add the cornstarch mixture to the saucepan, whisking continuously to prevent lumps from forming. Cook until the mixture thickens and coats the back of a spoon, around 5-7 minutes.
Add the agar-agar powder and continue to simmer for another 2 minutes to activate it.
Remove the saucepan from the heat and stir in the vegan butter, mixing until fully incorporated.
Allow the mixture to cool slightly, stirring occasionally to prevent a skin from forming.
Once cooled, place one of the baked puff pastry sheets in a rectangular or square baking dish. Spread the custard mixture evenly over the top.
Place the second puff pastry sheet on top and gently press down to ensure even contact.
Mix the confectioners' sugar with water to create a smooth glaze and spread evenly over the top puff pastry sheet.
Refrigerate the cremeschnitte for at least 4 hours, preferably overnight, to allow the filling to set.
Before serving, use a sharp knife to cut the cremeschnitte into portions, wiping the knife clean between cuts for neat edges.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 207.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 503 mg | 39% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 609 mg | 13% | |
*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.
