Vegan Cremeschnitte

Discover the ultimate vegan indulgence with this Vegan Cremeschnitte recipe—a plant-based twist on the classic European dessert that’s creamy, flaky, and irresistibly delicious! This elegant treat features layers of golden, crispy vegan puff pastry sandwiched around a luscious vanilla custard filling made from plant-based milk, cornstarch, and a hint of vanilla bean paste. A touch of turmeric adds a delicate golden hue to the silky cream, while a dusting of powdered sugar completes this show-stopping dessert. Perfect for celebrations or an after-dinner delight, this no-egg, no-dairy recipe guarantees all the decadence of the traditional Cremeschnitte with a compassionate spin. Prep and chill this masterpiece in advance for a dessert that’s as easy to serve as it is to enjoy! Keywords: vegan Cremeschnitte, dairy-free dessert, egg-free recipes, plant-based pastry, vegan European desserts.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 sheets Vegan puff pastry sheets
• 600 ml Plant-based milk (soy, almond, or oat)
• 70 g Cornstarch
• 150 g Granulated sugar
• 1 tablespoon Vanilla bean paste
• 60 g Vegan butter
• 0.5 teaspoon Turmeric (for color, optional)
• 2 tablespoons Powdered sugar

Directions

Step 1

Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.

Step 2

Roll out the vegan puff pastry sheets and cut each into a rectangle approximately 25x30 cm. Place them on the prepared baking sheet.

Step 3

Prick the pastry all over with a fork to prevent it from puffing up too much during baking. Bake for 15-20 minutes or until golden brown. Set aside to cool.

Step 4

In a medium saucepan, combine the plant-based milk and half of the sugar. Stir and bring to a gentle boil over moderate heat.

Step 5

In a separate bowl, whisk together the cornstarch, remaining sugar, and vanilla bean paste.

Step 6

Once the milk is hot, slowly whisk in the cornstarch mixture, stirring constantly until the mixture thickens, about 3-4 minutes.

Step 7

Remove the saucepan from heat and stir in the vegan butter until smooth and silky. For a golden hue, add a pinch of turmeric, stirring to blend.

Step 8

Allow the cream mixture to cool slightly, then cover the surface with plastic wrap to prevent a skin from forming. Let it cool completely.

Step 9

Lay one sheet of the baked puff pastry on a serving platter. Spread the cooled cream evenly over the pastry.

Step 10

Top with the second sheet of puff pastry, pressing gently to sandwich the cream layer evenly in between.

Step 11

Chill the Cremeschnitte in the fridge for at least 4 hours or overnight to set.

Step 12

Before serving, dust the top with powdered sugar. Slice into portions with a sharp knife, cleaning the blade between cuts for cleaner slices.

Nutrition Facts

Serving size	(1019.8g)

Amount per serving	% Daily Value*
Calories	1984.9

Total Fat 84.9g	0%
Saturated Fat 46.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 946.5mg	0%
Total Carbohydrate 312.1g	0%
Dietary Fiber 5.4g	0%
Total Sugars 192.9g
Protein 10.4g	0%

Vitamin D 253.6IU	0%
Calcium 774.1mg	0%
Iron 2.8mg	0%
Potassium 824.6mg	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: 37.2%

Protein: 2.0%

Carbs: 60.8%