Vegan Cremeschnitte
Indulge in the creamy decadence of Vegan Cremeschnitte, a plant-based twist on the classic European pastry that's both elegant and satisfying. Featuring crisp vegan puff pastry and a luscious vanilla custard made from plant-based milk, cornstarch, and vegan butter, this dessert is perfect for impressing guests or treating yourself to a refined sweet treat. The custard gains its silky texture and rich flavor from vanilla bean paste, while a hint of turmeric lends a golden hue for added visual appeal. Each layer is meticulously chilled to achieve the perfect blend of flaky and creamy. Finished with a dusting of powdered sugar, this vegan delight is a true showstopper that’s surprisingly easy to make. Perfect for fans of dairy-free desserts, cruelty-free pastries, and plant-based baking, it pairs beautifully with coffee or tea for any occasion.
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Recipe Information
Ingredients
- 2 sheets Vegan puff pastry sheets
- 600 ml Plant-based milk (soy, almond, or oat)
- 70 g Cornstarch
- 150 g Granulated sugar
- 1 tablespoon Vanilla bean paste
- 60 g Vegan butter
- 0.5 teaspoon Turmeric (for color, optional)
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
Roll out the vegan puff pastry sheets and cut each into a rectangle approximately 25x30 cm. Place them on the prepared baking sheet.
Prick the pastry all over with a fork to prevent it from puffing up too much during baking. Bake for 15-20 minutes or until golden brown. Set aside to cool.
In a medium saucepan, combine the plant-based milk and half of the sugar. Stir and bring to a gentle boil over moderate heat.
In a separate bowl, whisk together the cornstarch, remaining sugar, and vanilla bean paste.
Once the milk is hot, slowly whisk in the cornstarch mixture, stirring constantly until the mixture thickens, about 3-4 minutes.
Remove the saucepan from heat and stir in the vegan butter until smooth and silky. For a golden hue, add a pinch of turmeric, stirring to blend.
Allow the cream mixture to cool slightly, then cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely.
Lay one sheet of the baked puff pastry on a serving platter. Spread the cooled cream evenly over the pastry.
Top with the second sheet of puff pastry, pressing gently to sandwich the cream layer evenly in between.
Chill the Cremeschnitte in the fridge for at least 4 hours or overnight to set.
Before serving, dust the top with powdered sugar. Slice into portions with a sharp knife, cleaning the blade between cuts for cleaner slices.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 192.9 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 774 mg | 60% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 825 mg | 18% | |
*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.
