Dairy-Free Cremeschnitte

Indulge in the decadence of a classic European dessert with a modern twist—Dairy-Free Cremeschnitte! This luscious, plant-based take on the beloved custard slice features golden, flaky layers of dairy-free puff pastry encasing a velvety coconut and almond milk custard, delicately infused with vanilla. Thickened with cornstarch and agar-agar for a perfectly creamy texture, the filling is topped with a glossy sugar glaze for a polished finish. Perfect for vegans and those with dairy sensitivities, this elegant treat is surprisingly easy to make and sure to impress at any gathering. Serve it chilled for an irresistible dessert that melts in your mouth while offering a satisfying crunch. Whether you're catering to dietary preferences or simply craving a light yet indulgent sweet, this Dairy-Free Cremeschnitte delivers on flavor, texture, and beauty!

Nutriscore Rating: 56/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 sheets dairy-free puff pastry sheets
• 500 ml coconut milk
• 250 ml unsweetened almond milk
• 40 grams cornstarch
• 150 grams granulated sugar
• 1 pod vanilla pod
• 2 teaspoons agar-agar powder
• 50 grams vegan butter
• 20 grams confectioners' sugar
• 30 ml water

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Roll out one puff pastry sheet onto a baking sheet lined with parchment paper. Prick the pastry with a fork to prevent it from puffing unevenly.

Step 3

Bake for 15-20 minutes or until golden brown and crisp. Repeat the process for the second sheet and set both aside to cool.

Step 4

In a small bowl, mix the cornstarch with 50 ml of almond milk until smooth and lump-free.

Step 5

In a medium saucepan, combine coconut milk, remaining almond milk, sugar, and the seeds from the vanilla pod. Stir and bring to a gentle simmer over medium heat.

Step 6

Slowly add the cornstarch mixture to the saucepan, whisking continuously to prevent lumps from forming. Cook until the mixture thickens and coats the back of a spoon, around 5-7 minutes.

Step 7

Add the agar-agar powder and continue to simmer for another 2 minutes to activate it.

Step 8

Remove the saucepan from the heat and stir in the vegan butter, mixing until fully incorporated.

Step 9

Allow the mixture to cool slightly, stirring occasionally to prevent a skin from forming.

Step 10

Once cooled, place one of the baked puff pastry sheets in a rectangular or square baking dish. Spread the custard mixture evenly over the top.

Step 11

Place the second puff pastry sheet on top and gently press down to ensure even contact.

Step 12

Mix the confectioners' sugar with water to create a smooth glaze and spread evenly over the top puff pastry sheet.

Step 13

Refrigerate the cremeschnitte for at least 4 hours, preferably overnight, to allow the filling to set.

Step 14

Before serving, use a sharp knife to cut the cremeschnitte into portions, wiping the knife clean between cuts for neat edges.

Nutrition Facts

Serving size	(1158.3g)

Amount per serving	% Daily Value*
Calories	1800.5

Total Fat 68.7g	0%
Saturated Fat 35.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 866.9mg	0%
Total Carbohydrate 295.4g	0%
Dietary Fiber 3.1g	0%
Total Sugars 207.1g
Protein 6.8g	0%

Vitamin D 92.8IU	0%
Calcium 502.6mg	0%
Iron 3.7mg	0%
Potassium 609.1mg	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: 33.8%

Protein: 1.5%

Carbs: 64.7%