Vegan Nuss Gipfeli
Indulge in the comforting flavors of **Vegan Nuss Gipfeli**, a plant-based twist on the classic Swiss nut-filled crescent rolls. This dairy-free recipe features a flaky, tender dough made from all-purpose flour, vegan butter, and a hint of apple cider vinegar for ultimate fluffiness, while the filling boasts a rich and aromatic blend of finely chopped walnuts, maple syrup, cinnamon, and vanilla extract. Perfectly golden and irresistibly nutty, these crescents are ideal for breakfast, snack time, or as a delightful addition to your brunch spread. With just an hour of prep time, this easy vegan pastry is a must-try for pastry lovers looking to bake something special. Simple, delicious, and entirely plant-based—this is comfort food at its best!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 125 g vegan butter
- 120 ml plant-based milk
- 50 g sugar
- 7 g dry yeast
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 150 g walnuts
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
In a small saucepan, gently warm the plant-based milk until just lukewarm.
Add the sugar and dry yeast to the lukewarm milk, stir well, and let it sit for about 5 minutes or until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the vegan butter by cutting it into small cubes and mixing until the texture resembles coarse crumbs.
Stir in the apple cider vinegar and the yeast mixture into the flour until a dough begins to form.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a slightly greased bowl, cover with a clean cloth, and let it rise for about 1 hour in a warm spot or until it has doubled in size.
For the filling, finely chop the walnuts and mix them with the maple syrup, cinnamon, and vanilla extract.
Once the dough has risen, punch it down and roll it out on a floured surface into a large circle approximately 30 cm in diameter.
Cut the circle into 8 equal triangles as if you are cutting a pizza.
Place a spoonful of the nut filling at the broad end of each triangle.
Starting from the broad end, roll each triangle towards the point to form a crescent shape.
Preheat your oven to 180°C (350°F).
Place the rolled Gipfeli on a baking sheet lined with parchment paper.
Bake for 20 minutes or until golden brown.
Allow to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.2 g | 257% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 70.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3256 mg | 142% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 81.5 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1120 mg | 24% | |
*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.
