Dairy-Free Pistachio Croissant

Delight in the buttery, flaky decadence of a classic croissant—reimagined with a dairy-free twist—by baking these irresistible Dairy-Free Pistachio Croissants. This plant-based recipe uses coconut oil and almond milk to achieve a perfectly tender, layered dough, making it an excellent choice for those avoiding dairy without compromising on indulgence. Each croissant is generously filled with a luxurious pistachio paste made from freshly blended pistachios, powdered sugar, and a hint of vanilla, adding a nutty, subtly sweet richness to every bite. Handmade layers of dough, achieved through a traditional rolling and folding technique, create the signature flakiness that pairs beautifully with your morning coffee or as an afternoon treat. Whether you're a seasoned baker or an adventurous beginner, these vegan croissants are a show-stopping addition to your baking repertoire.

Nutriscore Rating: 48/100

Prep Time:360 mins

Cook Time:20 mins

Total Time:380 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 7 grams Instant yeast
• 50 grams Sugar
• 10 grams Salt
• 250 milliliters Unsweetened almond milk
• 200 grams Coconut oil (solid)
• 150 grams Pistachios (shelled and unsalted)
• 100 grams Powdered sugar
• 1 teaspoon Vanilla extract
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Directions

Step 1

In a large bowl, combine flour, yeast, sugar, and salt.

Step 2

Gradually add almond milk while mixing until the dough comes together.

Step 3

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

Step 4

Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour or until it doubles in size.

Step 5

While the dough is rising, prepare the coconut oil by placing it between two sheets of plastic wrap. Flatten and shape it into a 20 cm square using a rolling pin, then chill in the refrigerator.

Step 6

Once the dough has risen, roll it out into a rectangle roughly 40 cm by 20 cm.

Step 7

Place the chilled coconut oil block in the center of the dough and fold the dough over the edges of the oil to encase it.

Step 8

Roll the dough out into a long rectangle again, approximately 60 cm by 20 cm, then fold it into thirds like a letter.

Step 9

Chill the dough in the refrigerator for 30 minutes.

Step 10

Repeat the rolling and folding process two more times, chilling after each fold.

Step 11

Preheat your oven to 200°C (390°F).

Step 12

For the pistachio filling, blend the pistachios, powdered sugar, vanilla extract, cornstarch, and water in a food processor until smooth.

Step 13

Roll the dough out into a rectangle of about 60 cm by 20 cm and cut it into triangles.

Step 14

Place a spoonful of the pistachio filling at the base of each triangle and roll them up tightly to form croissants.

Step 15

Place the croissants on a baking sheet lined with parchment paper and let them proof for 30 minutes until slightly puffy.

Step 16

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

Step 17

Allow the croissants to cool slightly before serving.

Nutrition Facts

Serving size	(1316.6g)

Amount per serving	% Daily Value*
Calories	5094.6

Total Fat 278.2g	0%
Saturated Fat 180.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4102.5mg	0%
Total Carbohydrate 586.2g	0%
Dietary Fiber 32.0g	0%
Total Sugars 160.0g
Protein 88.4g	0%

Vitamin D 92.8IU	0%
Calcium 681.8mg	0%
Iron 31.9mg	0%
Potassium 2271.1mg	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: 48.1%

Protein: 6.8%

Carbs: 45.1%