Dairy-Free Nussgipfel
Indulge in the irresistible charm of the Dairy-Free Nussgipfel, a plant-based twist on the classic Swiss walnut crescent pastry. Perfect for those seeking a dairy-free option, this recipe features a flaky, coconut oil-infused dough paired with a rich and aromatic filling made from ground walnuts, maple syrup, vanilla, and cinnamon. With a golden-brown finish courtesy of a vegan egg wash, these crescent-shaped treats are beautifully nutty, lightly sweetened, and entirely dairy-free. Ideal for breakfast, brunch, or a cozy snack, this recipe is a must-try for vegan baking enthusiasts and those with dairy restrictions. Create these homemade delights in just two hours and savor the warm, comforting flavors of a vegan treat that feels like pure indulgence.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 40 g Granulated sugar
- 1 tsp Salt
- 7 g Instant yeast
- 100 ml Unsweetened almond milk
- 50 ml Water
- 100 g Coconut oil, solid
- 150 g Ground walnuts
- 60 ml Maple syrup
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 15 ml Vegan egg wash (e.g., almond milk mixed with a bit of maple syrup)
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Dissolve the instant yeast in lukewarm water and let it sit for about 5 minutes until it becomes frothy.
In a small saucepan, warm the almond milk on low heat until just warm (do not boil).
Stir the yeast mixture and the warm almond milk into the dry ingredients.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
While the dough is rising, prepare the filling: In a bowl, mix the ground walnuts, maple syrup, vanilla extract, and ground cinnamon.
Once the dough has risen, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Roll out the dough on a floured surface into a rectangle about 0.5 cm thick.
Spread solid coconut oil evenly over the entire dough surface.
Fold the dough from the short edges to the center, and then from the long edge to form a square, cover it and refrigerate for 15 minutes.
Roll the dough out again into a large rectangle and spread the walnut filling evenly over the surface.
Cut the rectangle into triangles by slicing diagonal strips.
Starting from the wider edge, roll each triangle towards the point to form crescent shapes.
Place the formed crescents on the prepared baking sheet and brush them lightly with the vegan egg wash.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Allow the Nussgipfel to cool on a wire rack before serving.
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 92.1 g | 460% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 312.0 g | 113% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 99.0 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1075 mg | 23% | |
*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.
