Dairy-Free Bee Sting Pastry (Bienenstich)

Indulge in the delectable charm of Dairy-Free Bee Sting Pastry (Bienenstich), a plant-based twist on the classic German dessert that's as stunning as it is satisfying. This light, airy yeast dough is crowned with a caramelized almond topping that bakes to golden perfection, creating a delightful crunch with every bite. Sandwiched in between is a luscious creamy filling made from velvety coconut cream, offering a rich yet dairy-free alternative to traditional custard. Perfectly suited for dairy-free diets, this recipe uses wholesome ingredients like almond milk, coconut oil, and dairy-free margarine, ensuring a treat that's both accommodating and mouthwatering. Ideal for teatime, celebrations, or as an elegant dessert centerpiece, this Bienenstich is an irresistible way to savor the artistry of German baking—without the dairy.

Nutriscore Rating: 43/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 8

Ingredients

• 250 grams all-purpose flour
• 7 grams instant yeast
• 125 milliliters almond milk
• 50 grams coconut oil, melted
• 50 grams caster sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 50 grams sliced almonds
• 50 grams brown sugar
• 30 grams dairy-free margarine
• 25 grams cornstarch
• 2 tablespoons water
• 200 milliliters coconut cream

Directions

Step 1

In a mixing bowl, combine flour, instant yeast, and salt.

Step 2

Gently warm almond milk until lukewarm (not hot).

Step 3

Add the warm almond milk, melted coconut oil, 50 grams of caster sugar, and vanilla extract to the flour mixture. Knead until you have a smooth dough.

Step 4

Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

Step 5

Preheat your oven to 180°C (356°F).

Step 6

For the almond topping, melt the dairy-free margarine in a saucepan over low heat. Add brown sugar and water, stirring until the sugar dissolves.

Step 7

Stir in sliced almonds and remove from heat.

Step 8

Grease a round cake pan and place the dough into the pan, flattening it to evenly cover the pan.

Step 9

Spread the almond mixture evenly over the dough.

Step 10

Bake the pastry in the preheated oven for 25-30 minutes or until golden brown. Allow to cool completely.

Step 11

For the filling, mix cornstarch with a small amount of cold coconut cream to form a paste.

Step 12

In a saucepan, heat the remaining coconut cream over medium heat until just beginning to simmer.

Step 13

Whisk the cornstarch paste into the simmering coconut cream, stirring constantly until thickened. Remove from heat and let it cool completely.

Step 14

Once cooled, cut the pastry horizontally into two layers.

Step 15

Spread the cooled coconut cream filling over the bottom layer and place the top layer back on.

Step 16

Chill in the refrigerator for at least 1 hour before serving to set the pastry.

Nutrition Facts

Serving size	(880.7g)

Amount per serving	% Daily Value*
Calories	3119.0

Total Fat 135.5g	0%
Saturated Fat 78.7g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 2720.6mg	0%
Total Carbohydrate 442.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 213.2g
Protein 42.0g	0%

Vitamin D 41.3IU	0%
Calcium 447.4mg	0%
Iron 15.0mg	0%
Potassium 1052.1mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 5.3%

Carbs: 56.0%