Vegan Cornetto

Indulge in the flaky, buttery perfection of a *Vegan Cornetto*, an irresistible dairy-free twist on the classic Italian pastry. This recipe combines the artistry of laminated dough with rich, dark vegan chocolate for a treat that's both decadent and plant-based. Using wholesome ingredients like almond milk, vegan margarine, and a touch of sugar, these golden, crescent-shaped delights boast a light, airy texture and a subtly sweet flavor. Perfect for breakfast, brunch, or an afternoon snack, these vegan croissants are brushed with vegan milk to achieve that bakery-style golden finish. Whether you’re impressing guests or treating yourself, this recipe offers all the charm of traditional Italian pastries in a completely cruelty-free way.

Nutriscore Rating: 51/100

Prep Time:180 mins

Cook Time:15 mins

Total Time:195 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 150 grams Vegan margarine (cold)
• 100 ml Almond milk
• 40 grams Sugar
• 7 grams Instant yeast
• 1 teaspoon Salt
• 100 grams Dark vegan chocolate
• 2 tablespoons Vegan milk for brushing

Directions

Step 1

In a large bowl, mix together the all-purpose flour, sugar, and salt.

Step 2

Dissolve the instant yeast in the almond milk and let it sit for 5 minutes until frothy.

Step 3

Add the yeast mixture to the dry ingredients and mix until it forms a dough.

Step 4

Knead the dough for about 10 minutes until smooth and elastic.

Step 5

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Step 6

After chilling, roll out the dough on a floured surface to a 1cm thick rectangle.

Step 7

Place the cold vegan margarine between parchment paper sheets or plastic wrap.

Step 8

Pound and roll it into a flat square slightly smaller than one half of the dough rectangle.

Step 9

Place the margarine on one half of the dough and fold the other half over it to encase.

Step 10

Roll the dough envelope into a rectangle, then fold it into thirds like a letter.

Step 11

Refrigerate the dough for 30 minutes, then repeat the rolling and folding two more times.

Step 12

After the last fold, chill the dough for another hour.

Step 13

Preheat your oven to 200°C (390°F).

Step 14

Roll the chilled dough into a large rectangle (about 5mm thick).

Step 15

Cut the dough into triangles by making vertical cuts and then diagonal cuts.

Step 16

Place a piece of dark vegan chocolate at the base of each triangle and roll it to form a cornetto shape.

Step 17

Place the cornettos on a baking tray lined with parchment paper.

Step 18

Brush the tops with vegan milk for a golden finish.

Step 19

Bake in the preheated oven for 12-15 minutes until golden brown.

Step 20

Let cool on a wire rack before serving.

Nutrition Facts

Serving size	(686.1g)

Amount per serving	% Daily Value*
Calories	2764.7

Total Fat 159.8g	0%
Saturated Fat 44.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 3413.4mg	0%
Total Carbohydrate 292.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 78.4g
Protein 37.0g	0%

Vitamin D 45.5IU	0%
Calcium 290.9mg	0%
Iron 18.7mg	0%
Potassium 900.6mg	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: 52.2%

Protein: 5.4%

Carbs: 42.4%