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Help me make this dessert dairy-free

jaykat May 6, 2009 09:18 PM

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!

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  1. fmed RE: jaykat May 6, 2009 11:31 PM

    How about marzipan and/or almond butter (as a butter replacement) for the filling (reduce the sugar if using marzipan) and almond oil for the phyllo? Otherwise maragarine.

    1 Reply
    1. re: fmed
      weezycom RE: fmed May 7, 2009 04:30 AM

      that almond theme sounds great (I would go with the almond butter instead of marzipan for the texture)

    2. Karl S RE: jaykat May 7, 2009 06:08 AM

      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.

      3 Replies
      1. re: Karl S
        cheesecake17 RE: Karl S May 7, 2009 06:33 AM

        I agree with the margarine- most of what I bake is margarine based so that it can be parve. Just make sure that you pick a non dairy margarine.

        1. re: cheesecake17
          GilaB RE: cheesecake17 May 7, 2009 08:42 AM

          Yes, non-dairy margarine is harder to find than you might think! Earth Balance Vegan Buttery Sticks are both non-partially-hydrogenated and non-dairy; Fleischman's Unsalted (although not their other flavors) is non-dairy as well.

          1. re: GilaB
            cheesecake17 RE: GilaB May 7, 2009 09:28 AM

            I use both of those, but usually Fleischman's. It's less expensive and easier to find.

      2. Kajikit RE: jaykat May 7, 2009 07:26 AM

        Looking at that recipe, dairy-free margarine should work just fine. Just make sure your chocolate is dairy-free as well!

        1. m
          milklady RE: jaykat May 7, 2009 09:16 AM

          I've successfully made vegan baklava and the like with canola or other light tasting oils. But I'm sure that margarine will work too.

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