Dairy-Free Apple Croissant
Delight in the flaky, buttery layers of this Dairy-Free Apple Croissant, a plant-based twist on a classic treat that's perfect for breakfast, dessert, or a cozy afternoon snack. Made with a homemade vegan pastry dough and filled with a luscious spiced apple compote, this recipe promises a melt-in-your-mouth texture and warm, cinnamon-laced sweetness in every bite. Vegan margarine provides all the richness you want without any dairy, while a simple folding technique creates those iconic, airy layers. Brushed with almond milk for a golden, crisp finish, these croissants are as beautiful as they are delicious. Easy to prepare and sure to impress, this dairy-free masterpiece is ideal for anyone looking for a vegan-friendly spin on a timeless pastry. Try serving them fresh out of the oven to highlight the warm apple filling—pure comfort food perfection!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 180 grams Vegan margarine
- 120 milliliters Cold water
- 1 teaspoon Salt
- 50 grams Sugar
- 2 medium Apples
- 1 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 40 grams Brown sugar
- 1 tablespoon Almond milk
Instructions
In a bowl, mix the all-purpose flour and salt. Add 70 grams of the vegan margarine and rub it into the flour until the mixture resembles breadcrumbs.
Make a well in the center and pour in the cold water. Mix until the dough comes together. Wrap it in cling film and refrigerate for 30 minutes.
While the dough is chilling, peel, core, and chop the apples into small cubes. In a medium saucepan over medium heat, combine the apples, brown sugar, cinnamon, and lemon juice. Cook until the apples are tender and the mixture has thickened, about 10 minutes. Remove from heat and let cool.
Once chilled, roll out the dough on a floured surface into a long rectangle. Spread half of the remaining vegan margarine over the bottom two-thirds of the dough.
Fold the top third of the dough down over the middle, then fold the bottom third up over that, like a letter. Turn the dough 90 degrees, roll it out again into a long rectangle, and fold it into thirds once more. Wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 200°C (392°F). Roll out the pastry dough into a large rectangle and cut it into triangles.
Place a spoonful of the apple filling at the wide end of each triangle and roll it up towards the pointed end, shaping it into a crescent.
Place the croissants on a baking sheet lined with parchment paper. Brush the tops with almond milk.
Bake in the preheated oven for 15-20 minutes or until golden brown and flaky. Allow to cool on a rack before serving.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 334.0 g | 121% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 128.7 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 146 mg | 11% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
