Dairy-Free Pistachio Pastry

Indulge in the nutty, aromatic bliss of Dairy-Free Pistachio Pastry—an elegant, plant-based treat that’s as flaky as it is flavorful! This recipe swaps traditional butter for solid coconut oil, creating a tender, dairy-free pastry dough that perfectly complements the rich, homemade pistachio filling. Ground pistachios, powdered sugar, and a touch of vanilla blend into a luscious paste, tucked inside a golden, hand-rolled crust, then topped with chopped pistachios for added crunch. Whether served warm from the oven or cooled as a snack, this stunning pastry is ideal for brunch spreads, teatime, or special occasions. With simple ingredients, straightforward techniques, and bold pistachio flavor, this vegan-friendly recipe delivers bakery-quality results with ease.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Granulated sugar
• 0.5 teaspoon Salt
• 0.75 cup Coconut oil (solid form)
• 6 tablespoons Ice water
• 1 cup Raw pistachios (unsalted)
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Almond milk
• 1 tablespoon Cornstarch
• 2 tablespoons Almond milk (for brushing)
• 2 tablespoons Raw pistachios (chopped, for topping)

Directions

Step 1

In a large bowl, whisk together all-purpose flour, granulated sugar, and salt.

Step 2

Cut the solid coconut oil into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs.

Step 3

Gradually add the ice water, one tablespoon at a time, mixing with your hands until the dough begins to come together. Do not over-mix.

Step 4

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 5

Preheat the oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper.

Step 6

In a food processor, blend the raw pistachios until finely ground but not turning into a paste.

Step 7

Transfer the ground pistachios to a bowl; mix in powdered sugar, vanilla extract, 2 tablespoons of almond milk, and cornstarch to form a thick paste. Set aside.

Step 8

Remove the dough from the refrigerator and roll it out on a lightly floured surface to a rectangle approximately 10x14 inches.

Step 9

Spread the pistachio filling evenly over the dough, leaving a 1-inch border around the edges.

Step 10

Carefully roll the dough into a log starting at a long side, tucking in the edges as you roll.

Step 11

Place the rolled pastry seam-side down onto the prepared baking sheet. Brush with almond milk and sprinkle with chopped pistachios.

Step 12

Bake for 25-30 minutes, or until golden brown. Allow to cool slightly before slicing.

Step 13

Serve warm, or store in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(794.7g)

Amount per serving	% Daily Value*
Calories	3515.2

Total Fat 239.5g	0%
Saturated Fat 159.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1224.5mg	0%
Total Carbohydrate 314.3g	0%
Dietary Fiber 20.1g	0%
Total Sugars 95.9g
Protein 52.1g	0%

Vitamin D 22.3IU	0%
Calcium 274.4mg	0%
Iron 16.3mg	0%
Potassium 1587.2mg	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: 59.5%

Protein: 5.8%

Carbs: 34.7%