Vegan Almond Croissant
Indulge in the perfect blend of flaky pastry and rich almond flavor with these irresistible Vegan Almond Croissants. Crafted with a tender homemade dough layered with vegan butter, these croissants boast a buttery, golden exterior coupled with a creamy almond filling made from almond flour, powdered sugar, and a hint of vanilla and almond extract. Step-by-step folding and chilling techniques ensure the iconic flaky texture, while a sprinkle of sliced almonds adds elegance and crunch. Ideal for breakfast, brunch, or a midafternoon treat, these dairy-free croissants are a luxurious and plant-based spin on a classic French delight.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Vegan butter
- 1 cup Unsweetened almond milk
- 2.25 teaspoons Active dry yeast
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Almond flour
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Sliced almonds
- 0.25 cup Water
Instructions
In a small bowl, combine the warm almond milk and the active dry yeast. Let it sit for about 5 minutes until foamy.
In a large mixing bowl, mix 3 cups of flour, 1/4 cup of granulated sugar, and salt. Add in the yeast mixture and stir until the dough begins to form.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Add more flour as needed to prevent sticking.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 hours or until doubled in size.
While the dough is rising, prepare the almond cream filling. In a medium bowl, mix almond flour, powdered sugar, 1/4 cup of vegan butter, vanilla extract, and almond extract until smooth. Set aside.
Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle about 1/4 inch thick.
Slice the chilled vegan butter into thin slabs and layer them over two-thirds of the dough. Fold the unbuttered third over the center, then fold the remaining third on top, like folding a letter.
Roll the dough out again into a rectangle and then fold it again in thirds. Wrap in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll the dough out into a large rectangle about 1/8 inch thick. Cut the dough into triangles.
Spread a generous amount of almond cream on each triangle. Roll each one from base to tip to form croissant shapes.
Place the croissants on the prepared baking sheet. Lightly brush them with water, sprinkle with sliced almonds, and gently press them to stick.
Bake for 18-20 minutes, or until golden brown.
Let them cool slightly before serving. Enjoy your vegan almond croissants warm or at room temperature.
Nutrition Facts
Calories |
5603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.1 g | 428% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4063 mg | 177% | |
| Total Carbohydrate | 564.4 g | 205% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 197.9 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 956 mg | 74% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1858 mg | 40% | |
*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.
