Vegan Pistachio Roll

Vegan Pistachio Roll

A delightful vegan pastry featuring a tender dough wrapped around a rich pistachio filling. This impressive roll combines the nutty sweetness of pistachios with a creamy pistachio spread for an indulgent treat. Perfect for special occasions or weekend brunches, this beautiful green-flecked roll pairs wonderfully with coffee or tea and is sure to impress both vegans and non-vegans alike.

Dough Instructions

  1. Begin by preparing the vegan rolls dough according to its recipe. While the dough is resting, you'll have time to prepare the filling and glaze.

Filling Instructions

  1. In a large bowl, mix together the ground pistachios and breadcrumbs.
  2. Heat the oat milk until it's hot, but not boiling. Pour it over the pistachio mixture and stir well to combine.
  3. Add the vegan pistachio spread to the mixture and stir until everything is well incorporated.
  4. If you can't find vegan pistachio spread, use the alternative: mix 1 tablespoon pistachio butter, 50g sugar, and 150g vegan sour cream together, then add to the pistachio mixture.
  5. Set the filling aside to cool while you prepare the pan and roll out the dough.

Assembly and Baking Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Prepare a 30cm x 11cm (12" x 4") baking pan by greasing it with vegan butter and then dusting with flour. This will prevent your roll from sticking.
  3. On a lightly floured surface, roll out your dough into a rectangle about the same width as your pan (30cm/12") and about 3-4mm (1/8") thick.
  4. Spread the pistachio filling evenly over the dough, leaving a small border around the edges.
  5. Starting from one of the long sides, tightly roll up the dough, encasing the filling. Pinch the seam and ends to seal.
  6. Carefully transfer the roll to your prepared pan, seam side down.
  7. In a small bowl, whisk together the oat milk and maple syrup until well combined.
  8. Brush the top of the roll with the prepared glaze.
  9. Use a skewer to poke holes all over the top of the roll. This will allow steam to escape during baking.
  10. Cover the roll with a clean kitchen towel and let it rest for 20-30 minutes. This gives the dough time to rise a bit more before baking.
  11. Bake in the preheated oven for 30 minutes, then cover the roll with aluminum foil to prevent over-browning.
  12. Continue baking for another 30 minutes, or until the roll is golden brown and sounds hollow when tapped on the bottom.
  13. Remove from the oven and let it cool in the pan for about 20 minutes.
  14. Carefully transfer to a wire rack to cool completely. This will take a couple of hours, so be patient!

Notes

  • If you can't find vegan pistachio spread, the alternative mixture of pistachio butter, sugar, and vegan sour cream works well as a substitute.
  • For an even more pronounced pistachio flavor, add 1/2 teaspoon of almond extract to the filling.
  • The beautiful green color of the pistachio filling is natural - no food coloring needed!
  • Make sure your pistachios are unsalted, or the filling will be too salty.
  • Store your pistachio roll in an airtight container at room temperature for up to a week.
  • For longer storage, you can freeze the roll for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
  • To serve from frozen, thaw the roll completely at room temperature before slicing. This may take several hours, so plan ahead!