Dairy-Free Nuss Nougat Croissant
Indulge in the luxurious flavors of a *Dairy-Free Nuss Nougat Croissant*, a buttery, flaky pastry that’s completely free of dairy. This recipe combines the rich, velvety essence of homemade hazelnut cocoa spread with the golden crispness of dairy-free puff pastry for a treat that’s both decadent and suitable for lactose-free diets. Toasted hazelnuts, coconut oil, and a hint of vanilla meld into a smooth nuss nougat filling that elevates each bite. With just 30 minutes of prep time and a quick bake, these croissants are perfect for brunch, dessert, or any time you crave a sophisticated yet allergen-friendly delight. Whether pairing with a cup of coffee or serving at your next gathering, these irresistible pastries are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Dairy-free puff pastry
- 150 g Hazelnuts
- 100 g Caster sugar
- 2 tbsp Unsweetened cocoa powder
- 4 tbsp Coconut oil
- 1 tsp Vanilla extract
- 1 pinch Salt
- 2 tbsp Almond milk
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Toast the hazelnuts in a dry skillet over medium heat for about 5 minutes or until fragrant. Allow them to cool slightly, then rub them in a clean kitchen towel to remove most of the skins.
In a food processor, blitz the toasted hazelnuts until they form a smooth paste, scraping down the sides as necessary.
Add the caster sugar, cocoa powder, coconut oil, vanilla extract, and a pinch of salt to the nut paste. Process until fully combined and smooth. This is your dairy-free nuss nougat spread.
Take the puff pastry out of the fridge and let it sit at room temperature for about 10 minutes. This makes it easier to roll out.
Roll the puff pastry dough on a lightly floured surface into a large rectangle approximately 1/8-inch thick.
Cut the dough into triangles (about 12x12-inch squares cut diagonally are a good size).
Place about 1 tablespoon of the nuss nougat spread at the base of each triangle.
Carefully roll each triangle from the base to the tip, tucking the tip under the roll to form a crescent shape.
Place the croissants on the prepared baking sheet, leaving some space between each.
Brush each croissant with a little almond milk to promote browning.
Bake in the preheated oven for 15-20 minutes, or until the croissants are puffed and golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
4658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.0 g | 418% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2362 mg | 103% | |
| Total Carbohydrate | 414.3 g | 151% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 115.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 328 mg | 25% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 635 mg | 14% | |
*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.
