Vegan Kozinjak

Ingredients

In this vegan adaptation of Kozinjak, traditional ingredients like eggs and dairy are replaced with plant-based alternatives. The result is a cruelty-free version that retains the essence of the original dish while catering to a vegan lifestyle. We alse have the original recipe for Kozinjak, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (100g) vegan butter, chilled and cubed 1/2 cup (100g) vegan butter, chilled and cubed
• 1/4 cup (50g) coconut sugar 1/4 cup (50g) coconut sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) almond milk 1/2 cup (120ml) almond milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (150g) mixed nuts (such as walnuts, almonds, and hazelnuts), finely chopped 1 cup (150g) mixed nuts (such as walnuts, almonds, and hazelnuts), finely chopped
• 1/2 cup (75g) dried fruits (such as raisins, apricots, and figs), finely chopped 1/2 cup (75g) dried fruits (such as raisins, apricots, and figs), finely chopped
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 32g, 12g
• Protein: 5g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, vegan butter, coconut sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
2. 2.
   In a separate bowl, whisk together the almond milk and vanilla extract. Gradually pour the liquid mixture into the flour mixture, stirring until a dough forms.
3. 3.
   Transfer the dough onto a lightly floured surface and knead it gently for a few minutes until smooth. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   In a small bowl, combine the chopped nuts, dried fruits, maple syrup, and ground cinnamon. Mix well to ensure the filling is evenly coated.
6. 6.
   Divide the chilled dough into two equal portions. Roll out each portion into a rectangle of about 1/4 inch thickness.
7. 7.
   Spread the nut and fruit filling evenly over one of the dough rectangles, leaving a small border around the edges. Place the second dough rectangle on top and press the edges together to seal.
8. 8.
   Carefully transfer the filled dough onto the prepared baking sheet. Bake for 25-30 minutes, or until golden brown.
9. 9.
   Remove from the oven and let it cool completely before slicing into individual portions.
10. 10.
    Serve and enjoy!

Treat your ingredients with care...

• Nuts — Ensure the nuts are finely chopped to achieve a consistent texture in the filling.

Tips & Tricks

• For a variation, add a sprinkle of orange zest to the filling for a citrusy twist.
• If you prefer a sweeter pastry, drizzle a glaze made with powdered sugar and lemon juice over the cooled Kozinjak.
• Experiment with different combinations of nuts and dried fruits to customize the flavors to your liking.
• Make sure the vegan butter is chilled to achieve a flaky texture in the dough.
• Allow the Kozinjak to cool completely before slicing to ensure clean cuts.

Serving advice

Serve the Vegan Kozinjak as a delightful dessert or enjoy it with a cup of tea or coffee. It can also be a lovely addition to a brunch spread or a festive holiday table.

Presentation advice

To enhance the presentation, dust the top of the Kozinjak with powdered sugar before serving. You can also garnish it with a few whole nuts or dried fruits for an elegant touch.