Dairy-Free Schinkengipfel

Experience the buttery, flaky goodness of Dairy-Free Schinkengipfel, a tantalizing twist on the traditional Austrian ham crescents, made entirely without dairy. This recipe replaces conventional butter and cream with coconut oil and almond milk, creating a tender, golden pastry that's irresistibly crisp. The filling combines finely chopped smoked ham with a velvety, dairy-free béchamel sauce enriched with nutritional yeast for a subtle umami punch, alongside Dijon mustard and fresh parsley for a vibrant, savory finish. Perfect as an appetizer, snack, or party treat, these crescent-shaped delights are brushed with a maple syrup and water glaze for a beautifully golden exterior. Quick to prepare and packed with flavor, these dairy-free pastries will impress everyone at your table—whether they're dairy-free or not!

Nutriscore Rating: 48/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 8

Ingredients

• 250 g all-purpose flour
• 100 g coconut oil
• 60 ml cold water
• 1 tsp salt
• 2 tbsp cornstarch
• 150 ml unsweetened almond milk
• 150 g smoked ham, finely chopped
• 2 tbsp nutritional yeast
• 0.5 tsp ground black pepper
• 2 tsp dijon mustard
• 2 tbsp fresh parsley, chopped
• 0 egg wash substitute (1 tbsp water + 1 tbsp maple syrup)

Directions

Step 1

In a medium mixing bowl, combine the all-purpose flour and 1/2 tsp of salt. Add the coconut oil, and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.

Step 2

Slowly add the cold water while mixing with a spoon until the dough starts to come together. Turn the dough onto a lightly floured surface and knead gently until it is smooth. Wrap the dough in plastic wrap and refrigerate for 15 minutes.

Step 3

In a small saucepan, mix the cornstarch with a little of the almond milk to make a slurry. Add the rest of the almond milk and cook over medium heat until it thickens, stirring constantly, for about 3-4 minutes.

Step 4

Remove the saucepan from the heat and stir in the chopped ham, nutritional yeast, ground black pepper, dijon mustard, and fresh parsley. Mix well and let it cool.

Step 5

Preheat your oven to 200°C (390°F).

Step 6

Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large rectangle, about 3 mm (1/8 inch) thick.

Step 7

Cut the dough into smaller rectangles (approximately 10 cm x 12 cm each), or desired size.

Step 8

Place a spoonful of the filling onto the short edge of each rectangle, then fold over and roll up into a crescent shape. Pinch the edges to seal the pastry closed.

Step 9

Place the Schinkengipfel on a baking sheet lined with parchment paper. Brush the top of each with the egg wash substitute.

Step 10

Bake in the preheated oven for 18-20 minutes, or until they are golden brown and crisp.

Step 11

Allow to cool for a few minutes before serving. Enjoy your dairy-free Schinkengipfel warm or at room temperature.

Nutrition Facts

Serving size	(795.6g)

Amount per serving	% Daily Value*
Calories	2225.9

Total Fat 113.1g	0%
Saturated Fat 85.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 75mg	0%
Sodium 4507.3mg	0%
Total Carbohydrate 228.0g	0%
Dietary Fiber 9.6g	0%
Total Sugars 15.0g
Protein 64.7g	0%

Vitamin D 55.7IU	0%
Calcium 350.0mg	0%
Iron 14.7mg	0%
Potassium 1024.3mg	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: 46.5%

Protein: 11.8%

Carbs: 41.7%