Dairy-Free Pistachio Pastry
Indulge in the irresistible charm of this Dairy-Free Pistachio Pastry, a plant-based twist on a classic treat that boasts flaky, golden layers and a rich pistachio filling. This recipe replaces traditional butter with solid coconut oil, creating a tender and buttery pastry crust without any dairy. The filling, made from finely ground pistachios, powdered sugar, and almond milk, offers a luscious, nutty sweetness balanced by a hint of vanilla. Perfectly baked and topped with chopped pistachios for added crunch, this pastry is ideal for breakfast, brunch, or dessert. With a quick prep time and simple ingredients, this dairy-free delight is a must-try for vegans and anyone looking for a crowd-pleasing treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Salt
- 0.75 cup Coconut oil (solid form)
- 6 tablespoons Ice water
- 1 cup Raw pistachios (unsalted)
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Almond milk
- 1 tablespoon Cornstarch
- 2 tablespoons Almond milk (for brushing)
- 2 tablespoons Raw pistachios (chopped, for topping)
Instructions
In a large bowl, whisk together all-purpose flour, granulated sugar, and salt.
Cut the solid coconut oil into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing with your hands until the dough begins to come together. Do not over-mix.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.
In a food processor, blend the raw pistachios until finely ground but not turning into a paste.
Transfer the ground pistachios to a bowl; mix in powdered sugar, vanilla extract, 2 tablespoons of almond milk, and cornstarch to form a thick paste. Set aside.
Remove the dough from the refrigerator and roll it out on a lightly floured surface to a rectangle approximately 10x14 inches.
Spread the pistachio filling evenly over the dough, leaving a 1-inch border around the edges.
Carefully roll the dough into a log starting at a long side, tucking in the edges as you roll.
Place the rolled pastry seam-side down onto the prepared baking sheet. Brush with almond milk and sprinkle with chopped pistachios.
Bake for 25-30 minutes, or until golden brown. Allow to cool slightly before slicing.
Serve warm, or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 127 mg | 6% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 191 mg | 4% | |
*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.
