Vegan Pistachio Roll

Name: Vegan Pistachio Roll
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 10 servings
Ingredients: 1recipe Vegan Rolls Dough; 250g Ground Pistachios; 50g Breadcrumbs; 100ml Oat Milk; 200g Vegan Pistachio Spread; 1tbsp Pistachio Butter; 50g Sugar; 150g Vegan Sour Cream; 1tbsp Vegan Butter; 2tbsp All Purpose Flour; 50ml Oat Milk; 1tbsp Maple Syrup

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.

Total Time

150 min

Difficulty

Servings

10 servings

Categories: Breads Breakfast Brunch Desserts

Allergens: Gluten Tree Nuts

Dough Instructions

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

In a large bowl, mix together the ground pistachios and breadcrumbs.
Heat the oat milk until it's hot, but not boiling. Pour it over the pistachio mixture and stir well to combine.
Add the vegan pistachio spread to the mixture and stir until everything is well incorporated.
If you can't find vegan pistachio spread, skip it and instead mix the pistachio butter, sugar, and vegan sour cream together, then add that mixture to the pistachio base.
Set the filling aside to cool while you prepare the pan and roll out the dough.

Assembly and Baking Instructions

Preheat your oven to 180°C (350°F).
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.
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.
Spread the pistachio filling evenly over the dough, leaving a small border around the edges.
Starting from one of the long sides, tightly roll up the dough, encasing the filling. Pinch the seam and ends to seal.
Carefully transfer the roll to your prepared pan, seam side down.
In a small bowl, whisk together the oat milk and maple syrup until well combined.
Brush the top of the roll with the prepared glaze.
Use a skewer to poke holes all over the top of the roll. This will allow steam to escape during baking.
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.
Bake in the preheated oven for 30 minutes, then cover the roll with aluminum foil to prevent over-browning.
Continue baking for another 30 minutes, or until the roll is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool in the pan for about 20 minutes.
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.
Let the filling cool before spreading so it thickens and is easier to roll.
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!

Equipment Needed

Mixing Bowl
Kitchen Scale
Measuring Cups
Stand Mixer
Rubber Spatula
Kitchen Towel
Saucepan
Stove
Whisk
Wooden Spoon
Oven
Loaf Pan
Rolling Pin
Bench Scraper
Pastry Brush
Skewer
Aluminum Foil
Wire Rack