Vegan Nussgipfel
Experience the irresistible charm of Vegan Nussgipfel, a plant-based twist on the classic Swiss pastry that’s both indulgent and easy to make. These flaky, golden crescent rolls are filled with a rich, velvety hazelnut mixture, delicately sweetened with maple syrup and spiced with cinnamon, making each bite a blend of cozy and luxurious flavors. Topped with a drizzle of silky vegan dark chocolate, this recipe is a show-stopping treat that’s perfect for breakfast, brunch, or dessert. Crafted with simple ingredients like vegan margarine and soy milk, this dairy-free pastry showcases the art of homemade perfection while being completely cruelty-free. Ready in under an hour, these nut-filled delights will be the highlight of any occasion, whether you’re hosting friends or simply indulging in a solo coffee break.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan margarine
- 100 milliliters Cold water
- 0.5 teaspoons Salt
- 150 grams Ground hazelnuts
- 100 grams Powdered sugar
- 30 milliliters Soy milk
- 1 teaspoons Vanilla extract
- 2 tablespoons Maple syrup
- 0.5 teaspoons Cinnamon
- 50 grams Vegan dark chocolate
Instructions
In a large mixing bowl, combine the flour and salt. Cut the vegan margarine into small pieces and add to the flour.
Using a pastry cutter or your fingers, rub the margarine into the flour until the mixture resembles coarse crumbs.
Slowly add the cold water, mixing gently until a dough forms. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Meanwhile, prepare the filling by combining the ground hazelnuts, powdered sugar, soy milk, vanilla extract, maple syrup, and cinnamon in a bowl. Mix well until the mixture is smooth and spreadable.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a large rectangle (about 30x40 centimeters).
Cut the dough into 12 triangles by slicing the rectangle into 3 equal strips lengthwise, then cut each strip diagonally in alternating directions.
Spread a thin layer of the nut filling over each triangle, leaving a small border around the edges.
Starting from the wider end, roll each triangle into a croissant shape and place on the prepared baking sheet.
Bake in the preheated oven for 20 minutes or until golden brown.
While the Nussgipfel are baking, melt the vegan dark chocolate in a small heatproof bowl set over a pan of simmering water or using a microwave.
Once the Nussgipfel are baked and slightly cooled, drizzle the melted chocolate over the top.
Allow the chocolate to set before serving. Enjoy your homemade vegan Nussgipfel!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 130 mg | 3% | |
*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.
