Dairy-Free Strawberry Croissant
Indulge in the delightful combination of buttery, flaky pastry and vibrant fruit with this Dairy-Free Strawberry Croissant recipe! Perfect for brunch or a sweet treat, these croissants are crafted using dairy-free butter and almond milk, making them an excellent choice for those with dietary restrictions. Fresh strawberries add a burst of natural sweetness, while a dollop of dairy-free whipped cream elevates the croissants to gourmet status. The layered dough is prepared through a traditional folding technique to achieve that signature crisp and tender texture, ensuring each bite is irresistible. Finished with a sprinkle of powdered sugar and extra strawberry slices, these croissants are as stunning as they are delicious. Make this vegan-friendly recipe for a crowd-pleasing pastry that’s sure to impress!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 20 grams Granulated sugar
- 1 teaspoon Salt
- 5 grams Instant yeast
- 120 milliliters Cold water
- 60 milliliters Unsweetened almond milk
- 200 grams Dairy-free butter
- 200 grams Fresh strawberries
- 15 grams Powdered sugar
- 100 grams Dairy-free whipped cream
- 30 milliliters Dairy-free milk (for brushing)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast.
Add the cold water and almond milk to the dry ingredients, mixing until the dough comes together.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Shape the dough into a rectangle, cover it in plastic wrap, and refrigerate for 30 minutes.
Place the dairy-free butter between two sheets of parchment paper and roll it out into a flat rectangle approximately 1 cm thick. Chill in the refrigerator.
Remove the dough from the refrigerator and roll it into a large rectangle, about twice the size of the butter rectangle.
Place the butter sheet in the center of the dough, fold the dough over the butter like an envelope, and seal the edges.
Roll the dough into a long rectangle, then fold it into thirds like a letter. This is the first fold. Chill for 30 minutes.
Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold.
After completing the folds, roll the dough out to a thickness of about 5 millimeters. Cut the dough into triangles.
Place a few slices of fresh strawberries at the wide base of each triangle. Roll the dough tightly from base to tip to form croissant shapes.
Place the croissants on a lined baking tray, cover them loosely, and let them rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 200°C (390°F).
Brush the croissants with dairy-free milk, then bake for 15-20 minutes or until golden brown and flaky.
Remove from the oven and let cool for 10 minutes.
Fill the baked croissants with a dollop of dairy-free whipped cream and garnish with more fresh strawberries and powdered sugar before serving.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 51.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 217 mg | 17% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 642 mg | 14% | |
*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.
