Dairy-Free Schinkengipfel
Indulge in the comforting flavors of Dairy-Free Schinkengipfel, a delightful twist on the classic Swiss ham crescents, made without any dairy. This recipe uses a flaky coconut oil pastry, rolled and filled with a creamy almond milk-based sauce infused with finely chopped smoked ham, nutritional yeast, Dijon mustard, and fresh parsley for a burst of flavor. Perfectly crisp and golden, thanks to a clever egg wash substitute, these crescents are ideal for serving as savory appetizers, snacks, or even a light entrée. Ready in just over an hour, these Dairy-Free Schinkengipfel cater to dairy-free lifestyles without compromising on indulgence, making them a must-try recipe for any occasion.
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 100 g coconut oil
- 60 ml cold water
- 1 tsp salt
- 2 tbsp cornstarch
- 150 ml unsweetened almond milk
- 150 g smoked ham, finely chopped
- 2 tbsp nutritional yeast
- 0.5 tsp ground black pepper
- 2 tsp dijon mustard
- 2 tbsp fresh parsley, chopped
- egg wash substitute (1 tbsp water + 1 tbsp maple syrup)
Instructions
In a medium mixing bowl, combine the all-purpose flour and 1/2 tsp of salt. Add the coconut oil, and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
Slowly add the cold water while mixing with a spoon until the dough starts to come together. Turn the dough onto a lightly floured surface and knead gently until it is smooth. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
In a small saucepan, mix the cornstarch with a little of the almond milk to make a slurry. Add the rest of the almond milk and cook over medium heat until it thickens, stirring constantly, for about 3-4 minutes.
Remove the saucepan from the heat and stir in the chopped ham, nutritional yeast, ground black pepper, dijon mustard, and fresh parsley. Mix well and let it cool.
Preheat your oven to 200°C (390°F).
Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large rectangle, about 3 mm (1/8 inch) thick.
Cut the dough into smaller rectangles (approximately 10 cm x 12 cm each), or desired size.
Place a spoonful of the filling onto the short edge of each rectangle, then fold over and roll up into a crescent shape. Pinch the edges to seal the pastry closed.
Place the Schinkengipfel on a baking sheet lined with parchment paper. Brush the top of each with the egg wash substitute.
Bake in the preheated oven for 18-20 minutes, or until they are golden brown and crisp.
Allow to cool for a few minutes before serving. Enjoy your dairy-free Schinkengipfel warm or at room temperature.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 4507 mg | 196% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1024 mg | 22% | |
*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.
