Dairy-Free Nutty Pastry Delight
Indulge in the wholesome goodness of our *Dairy-Free Nutty Pastry Delight*, a flaky, golden pastry filled with a luscious mixture of almonds, walnuts, maple syrup, and subtle hints of vanilla and cinnamon. This dairy-free recipe swaps traditional butter for coconut oil, creating a light and tender crust perfect for those with dietary restrictions or plant-based preferences. With minimal prep time and a satisfying balance of natural sweetness and nutty richness, these pastries are a versatile treat—ideal for a cozy breakfast, midday snack, or after-dinner dessert. Serve them warm or at room temperature, and enjoy a refined twist on homemade comfort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Coconut oil
- 4 tablespoons Cold water
- 0.5 teaspoon Salt
- 100 grams Almonds
- 100 grams Walnuts
- 4 tablespoons Maple syrup
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and prepare a baking sheet with parchment paper.
In a large bowl, combine the all-purpose flour and salt. Cut the coconut oil into small pieces and add to the flour mixture.
Use a fork or pastry cutter to mix the coconut oil into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently until the dough starts to come together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 15 minutes.
In the meantime, prepare the filling. Coarsely chop the almonds and walnuts and add them to a bowl.
Mix the nuts with maple syrup, ground cinnamon, and vanilla extract until well combined.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of about 1/4 inch.
Cut the dough into rectangles, approximately 4x6 inches in size.
Place a spoonful of the nut mixture onto one half of each rectangle, leaving a small border around the edges.
Fold over the other half of each rectangle to enclose the filling, pressing the edges gently to seal.
Use a fork to crimp the edges, securing the filling inside the pastry.
Place the filled pastries on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown.
Allow the pastries to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 48.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 280.9 g | 102% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 60.1 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 729 mg | 16% | |
*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.
