Vegan Nussgipfel

Indulge in the flaky, nutty perfection of Vegan Nussgipfel, a plant-based twist on the classic Swiss pastry. These crescent-shaped treats feature a crisp, buttery vegan dough wrapped around a rich and creamy hazelnut filling, perfectly sweetened with maple syrup and a hint of cinnamon. Baked to golden perfection and drizzled with velvety vegan dark chocolate, these pastries are as stunning to look at as they are delicious to eat. Perfect for breakfast, snacks, or dessert, this recipe is a delightful fusion of traditional flavors and modern vegan ingredients. Ready in just an hour, these homemade Vegan Nussgipfel are sure to impress vegans and non-vegans alike.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 12

Ingredients

• 250 grams All-purpose flour
• 150 grams Vegan margarine
• 100 milliliters Cold water
• 0.5 teaspoons Salt
• 150 grams Ground hazelnuts
• 100 grams Powdered sugar
• 30 milliliters Soy milk
• 1 teaspoons Vanilla extract
• 2 tablespoons Maple syrup
• 0.5 teaspoons Cinnamon
• 50 grams Vegan dark chocolate

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Cut the vegan margarine into small pieces and add to the flour.

Step 2

Using a pastry cutter or your fingers, rub the margarine into the flour until the mixture resembles coarse crumbs.

Step 3

Slowly add the cold water, mixing gently until a dough forms. Be careful not to overwork the dough.

Step 4

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 5

Meanwhile, prepare the filling by combining the ground hazelnuts, powdered sugar, soy milk, vanilla extract, maple syrup, and cinnamon in a bowl. Mix well until the mixture is smooth and spreadable.

Step 6

Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 7

On a lightly floured surface, roll out the chilled dough into a large rectangle (about 30x40 centimeters).

Step 8

Cut the dough into 12 triangles by slicing the rectangle into 3 equal strips lengthwise, then cut each strip diagonally in alternating directions.

Step 9

Spread a thin layer of the nut filling over each triangle, leaving a small border around the edges.

Step 10

Starting from the wider end, roll each triangle into a croissant shape and place on the prepared baking sheet.

Step 11

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

Step 12

While the Nussgipfel are baking, melt the vegan dark chocolate in a small heatproof bowl set over a pan of simmering water or using a microwave.

Step 13

Once the Nussgipfel are baked and slightly cooled, drizzle the melted chocolate over the top.

Step 14

Allow the chocolate to set before serving. Enjoy your homemade vegan Nussgipfel!

Nutrition Facts

Serving size	(869.6g)

Amount per serving	% Daily Value*
Calories	3727.2

Total Fat 230.9g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2173.7mg	0%
Total Carbohydrate 375.4g	0%
Dietary Fiber 28.3g	0%
Total Sugars 150.4g
Protein 53.2g	0%

Vitamin D 8.7IU	0%
Calcium 280.0mg	0%
Iron 22.7mg	0%
Potassium 1604.7mg	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: 54.8%

Protein: 5.6%

Carbs: 39.6%