Help me make this dessert dairy-free
I am planning a Moroccan dinner party for 8. I have organised the menu and chosen a dessert, but some of my guests wont have dairy after having eaten meat (which will be in the main course). So I have chosen a dessert that I am trying to convert into dairy free. It is a Chocolate, Date and Almond Filo Coil (recipe here:
The problematic ingredient is butter. I am wondering that given that I am working with filo (phyllo) pastry, should I substiute margerine (which I never use, for anything) or oil? And if oil, which type?
All ideas appreciated! Thanks!
Margarine. Oil will be greasier and won't have the water that margarine and butter have to help create a better texture. I would not get snobby over margarine - it's not going to kill anyone, and it has served a important role in kosher baking over the past century.