Vegan Croissant with Strawberries and Cream
Indulge in the decadence of a *Vegan Croissant with Strawberries and Cream*, a delightful plant-based twist on a classic pastry that’s perfect for any occasion. This recipe combines flaky, golden croissants—made from layers of rich vegan butter and soft almond milk dough—with a luscious filling of fresh strawberries kissed with agave syrup and a velvety whipped cream infused with vanilla. The homemade pastry process, including carefully folding and chilling the dough, is a labor of love that delivers bakery-quality results right in your own kitchen. Perfect for brunch or dessert, these croissants are a feast for both the eyes and palate, offering a cruelty-free way to enjoy gourmet French-inspired flavors. Keywords: vegan croissant recipe, strawberries and cream filling, homemade vegan pastry, dairy-free croissants, plant-based dessert ideas.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 1 packet Instant yeast
- 1 cup Almond milk
- 1 cup Vegan butter
- 1 cup Fresh strawberries
- 2 tablespoons Vegan powdered sugar
- 1 cup Vegan whipped cream
- 1 teaspoon Vanilla extract
- 1 tablespoon Agave syrup
Instructions
In a large bowl, mix together 3.5 cups of all-purpose flour, 2 tablespoons of sugar, 1.5 teaspoons of salt, and 1 packet of instant yeast.
Warm 1 cup of almond milk until lukewarm (not hot) and add to the dry ingredients, mixing until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Roll the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.
Place 1 cup of vegan butter between two sheets of parchment paper and roll into a rectangle about 1/2 inch thick.
Chill the vegan butter rectangle for 15 minutes until firm but pliable.
Remove the dough from the refrigerator and roll into a larger rectangle, about twice the size of the butter block.
Position the chilled butter on half of the dough and fold the other half over the butter, sealing the edges.
Roll the dough out into a larger rectangle again and perform three folds: Fold the top third down to the center, then the bottom third up over it.
Wrap in plastic and refrigerate for 30 minutes. Repeat the rolling and folding steps twice more.
After final chilling, roll the dough into a large rectangle, trim edges, and cut into triangles.
Roll each triangle from the base to the tip to form a croissant and place it on a prepared baking sheet.
Let the croissants rise at room temperature for 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C) and bake the croissants for 15 minutes or until golden brown.
While croissants bake, slice 1 cup of fresh strawberries and toss with 1 tablespoon of agave syrup.
In another bowl, mix 1 cup of vegan whipped cream with 2 tablespoons of vegan powdered sugar and 1 teaspoon of vanilla extract.
Once croissants are cool, slice them in half horizontally and fill with whipped cream and strawberries.
Serve immediately and enjoy your vegan croissants with strawberries and cream.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 585 mg | 25% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.9 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 96 mg | 2% | |
*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.
