Dairy-Free Nussgipfel

Indulge in a delightful taste of Switzerland with this Dairy-Free Nussgipfel recipe, a vegan twist on the classic nut-filled crescent pastry. Perfectly flaky and buttery without the use of dairy, this recipe combines a soft yeast-based dough with a rich walnut filling sweetened with maple syrup and spiced with cinnamon. Coconut oil replaces traditional butter, creating tender layers, while a quick vegan egg wash ensures a golden, bakery-style finish. Ideal as a snack, breakfast treat, or dessert, these dairy-free nut crescents are as beautiful as they are delicious. With simple ingredients and a rewarding homemade process, this plant-based Nussgipfel is sure to impress at your next coffee break or brunch gathering!

Nutriscore Rating: 48/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 250 g All-purpose flour
• 40 g Granulated sugar
• 1 tsp Salt
• 7 g Instant yeast
• 100 ml Unsweetened almond milk
• 50 ml Water
• 100 g Coconut oil, solid
• 150 g Ground walnuts
• 60 ml Maple syrup
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 15 ml Vegan egg wash (e.g., almond milk mixed with a bit of maple syrup)

Directions

Step 1

In a large mixing bowl, combine the flour, granulated sugar, and salt.

Step 2

Dissolve the instant yeast in lukewarm water and let it sit for about 5 minutes until it becomes frothy.

Step 3

In a small saucepan, warm the almond milk on low heat until just warm (do not boil).

Step 4

Stir the yeast mixture and the warm almond milk into the dry ingredients.

Step 5

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Step 6

Place the dough in an oiled bowl, cover it, and let it rise in a warm place for approximately 1 hour, or until doubled in size.

Step 7

While the dough is rising, prepare the filling: In a bowl, mix the ground walnuts, maple syrup, vanilla extract, and ground cinnamon.

Step 8

Once the dough has risen, preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 9

Roll out the dough on a floured surface into a rectangle about 0.5 cm thick.

Step 10

Spread solid coconut oil evenly over the entire dough surface.

Step 11

Fold the dough from the short edges to the center, and then from the long edge to form a square, cover it and refrigerate for 15 minutes.

Step 12

Roll the dough out again into a large rectangle and spread the walnut filling evenly over the surface.

Step 13

Cut the rectangle into triangles by slicing diagonal strips.

Step 14

Starting from the wider edge, roll each triangle towards the point to form crescent shapes.

Step 15

Place the formed crescents on the prepared baking sheet and brush them lightly with the vegan egg wash.

Step 16

Bake in the preheated oven for 18-20 minutes or until golden brown.

Step 17

Allow the Nussgipfel to cool on a wire rack before serving.

Nutrition Facts

Serving size	(788.7g)

Amount per serving	% Daily Value*
Calories	3169.6

Total Fat 202.4g	0%
Saturated Fat 92.1g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2442.9mg	0%
Total Carbohydrate 312.0g	0%
Dietary Fiber 20.3g	0%
Total Sugars 99.0g
Protein 52.7g	0%

Vitamin D 37.1IU	0%
Calcium 412.1mg	0%
Iron 17.0mg	0%
Potassium 1074.8mg	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: 55.5%

Protein: 6.4%

Carbs: 38.0%