Vegan Pistachio Croissant
Indulge in the irresistible combination of flaky pastry and rich nutty flavor with these Vegan Pistachio Croissants—an elegant twist on a classic treat that everyone can enjoy. Perfectly golden and layered, these croissants feature a buttery, dairy-free dough made with almond milk and vegan butter, meticulously folded for that signature crisp texture. The highlight is the luscious pistachio filling, blending roasted pistachios, maple syrup, coconut oil, and a hint of lemon zest for a sweet yet zesty burst of flavor. With simple techniques for laminating the dough and an easy-to-follow process for creating the filling, this recipe is ideal for impressing guests or treating yourself to a bakery-style delight at home. Enjoy these vegan pistachio croissants fresh and warm for the ultimate decadent experience! Perfect for breakfast, brunch, or a midday snack, this recipe will spark joy for croissant lovers and plant-based foodies alike.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 50 g Sugar
- 10 g Salt
- 10 g Instant yeast
- 250 ml Almond milk
- 250 g Vegan butter
- 5 ml Vanilla extract
- 150 g Pistachios
- 50 ml Maple syrup
- 30 g Coconut oil
- 1 lemon Lemon zest
Instructions
In a large mixing bowl, combine flour, sugar, salt, and yeast. Mix well.
Warm almond milk slightly and mix in vanilla extract. Gradually add it to the dry ingredients, mixing until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour or until it doubles in size.
Meanwhile, prepare the vegan butter block. Place the vegan butter between two sheets of parchment paper and roll it into a 20x20 cm square. Refrigerate it to harden slightly.
Once the dough has risen, roll it out into a 30x30 cm square. Place the butter square onto the dough and fold the edges over to encase the butter.
Roll the dough into a rectangle about 20x60 cm. Fold the rectangle into thirds like a letter. Wrap it in plastic and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.
For the pistachio filling, place pistachios, maple syrup, coconut oil, and lemon zest in a food processor. Blend until smooth, adjust the sweetness with more maple syrup if desired.
After the final turn and chill, roll the dough into a thin rectangle, about 25x60 cm. Cut into triangles, each with a base of 10 cm.
Spread a spoonful of pistachio filling on the base of each triangle and roll tightly towards the tip.
Place the croissants on a lined baking tray, leave them to proof at room temperature for 1 hour until puffy.
Preheat the oven to 200°C (390°F).
Bake the croissants for 15-20 minutes or until golden brown and flaky.
Serve warm or at room temperature for the best experience.
Nutrition Facts
Calories |
5296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 159.3 g | 797% | |
| Polyunsaturated Fat | 21.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5710 mg | 248% | |
| Total Carbohydrate | 544.3 g | 198% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 125.5 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 664 mg | 51% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2280 mg | 49% | |
*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.
