Dairy-Free Pistachio Croissant
Indulge in the buttery, flaky goodness of a classic croissant without dairy with this irresistible Dairy-Free Pistachio Croissant recipe. Perfect for breakfast or an elegant mid-day treat, these croissants are crafted using almond milk and solid coconut oil to deliver a rich, golden pastry that’s both vegan-friendly and utterly satisfying. The star of the show is the luscious pistachio filling, made from finely blended shelled pistachios, powdered sugar, and a splash of vanilla for a nutty, subtly sweet burst of flavor in every bite. With step-by-step layering techniques to achieve the perfect laminated dough, these homemade croissants offer professional-level results. Serve warm and pair with your favorite cup of coffee or tea for a heavenly snack. Easy to customize and ideal for lovers of dairy-free baking, this recipe is your new go-to for impressing guests or savoring solo moments of indulgence.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Sugar
- 10 grams Salt
- 250 milliliters Unsweetened almond milk
- 200 grams Coconut oil (solid)
- 150 grams Pistachios (shelled and unsalted)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
In a large bowl, combine flour, yeast, sugar, and salt.
Gradually add almond milk while mixing until the dough comes together.
Knead the dough on a floured surface for 10 minutes until smooth.
Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour or until it doubles in size.
While the dough is rising, prepare the coconut oil by placing it between two sheets of plastic wrap. Flatten and shape it into a 20 cm square using a rolling pin, then chill in the refrigerator.
Once the dough has risen, roll it out into a rectangle roughly 40 cm by 20 cm.
Place the chilled coconut oil block in the center of the dough and fold the dough over the edges of the oil to encase it.
Roll the dough out into a long rectangle again, approximately 60 cm by 20 cm, then fold it into thirds like a letter.
Chill the dough in the refrigerator for 30 minutes.
Repeat the rolling and folding process two more times, chilling after each fold.
Preheat your oven to 200°C (390°F).
For the pistachio filling, blend the pistachios, powdered sugar, vanilla extract, cornstarch, and water in a food processor until smooth.
Roll the dough out into a rectangle of about 60 cm by 20 cm and cut it into triangles.
Place a spoonful of the pistachio filling at the base of each triangle and roll them up tightly to form croissants.
Place the croissants on a baking sheet lined with parchment paper and let them proof for 30 minutes until slightly puffy.
Bake in the preheated oven for 18-20 minutes or until golden brown.
Allow the croissants to cool slightly before serving.
Nutrition Facts
Calories |
5095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 586.2 g | 213% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 160.0 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 682 mg | 52% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 2271 mg | 48% | |
*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.
