Vegan Apple Croissant
Flaky, golden, and irresistibly aromatic, these Vegan Apple Croissants are a show-stopping treat that marries perfectly laminated pastry with a cozy apple-cinnamon filling. Made entirely dairy-free with creamy vegan butter and almond milk, these croissants feature tender, caramelized apples kissed with brown sugar, cinnamon, and a hint of lemon. The dough is meticulously folded and chilled to create delicate, buttery layers that puff beautifully in the oven. Perfect for brunch, dessert, or an indulgent snack, these homemade pastries are a delightful twist on a classic croissant. Whether you’re catering to a vegan crowd or simply craving a comforting, plant-based pastry, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 2.5 teaspoons active dry yeast
- 2 tablespoons cane sugar
- 1.5 cups unsweetened almond milk
- 1.5 cups vegan butter
- 1.5 teaspoons salt
- 2 medium apples
- 2 teaspoons ground cinnamon
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
Instructions
In a small saucepan, warm the almond milk until slightly warm to touch, about 100°F. Remove from heat and stir in cane sugar and yeast. Let it sit for about 5 minutes, or until frothy.
In a large bowl, mix the all-purpose flour and salt. Make a well in the center and pour the yeast mixture into the well. Stir until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the vegan butter block. Place the vegan butter between two sheets of parchment paper. Using a rolling pin, flatten into a rectangle about 1-inch thick and store in the fridge to firm up.
Peel and core the apples, then chop them into small pieces. In a small saucepan, combine apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat for about 5-7 minutes until the apples soften and release their juices. Remove from heat and let cool.
Once the dough has risen, roll it out on a lightly floured surface into a rectangle twice the size of the butter block. Place the butter block on one half of the dough and fold the other half over it, sealing the edges.
Roll the folded dough into a large rectangle, about 1/4 inch thick. Fold it into thirds, like a letter. Turn it 90 degrees, roll out again, and repeat the folding process twice. Wrap in plastic wrap and chill for 30 minutes.
Preheat the oven to 400°F (200°C).
On a floured surface, roll out the dough again into a large rectangle about 1/4 inch thick. Cut into triangles.
Place a tablespoon of the apple mixture at the base of each triangle. Starting from the base, roll each triangle towards the point to shape croissants.
Place the formed croissants on a baking sheet lined with parchment paper, cover with a clean cloth and let them rise again for about 20 minutes.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the croissants to cool slightly and serve warm.
Nutrition Facts
Calories |
4650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.3 g | 352% | |
| Saturated Fat | 169.3 g | 846% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5942 mg | 258% | |
| Total Carbohydrate | 469.3 g | 171% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 82.2 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 791 mg | 61% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 1254 mg | 27% | |
*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.
