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Vegan almond croissant
When I came up with the recipe I didn't understand why there aren't more shops and cafés offering vegan almond croissants, it's really super easy and needs less resources then the traditional one I believe. In most marzipan recipes you need egg whites for moisture but I don't think this makes much sense. So I used margarine (or you can also use sunflower oil instead). To create the egg wash I just used syrup and almond milk, also very simple.
Preparations only take about 10-15 minutes and then they go into the oven for 15-20 minutes. You can even make them the night before, freeze and then bake in the morning (baking time will increase).
Check out my other vegan recipe videos on my youtube channel: https://www.youtube.com/c/exceedinglyvegan
Serve straight of the oven and sprinkle some icing sugar on top.
My friend Nina who is visiting from Austria at the moment very much enjoyed them as well.
The almond/marzipan filling in the middle tastes so good. Coming from Austria I could eat marzipan any time so this will be one of my new breakfast treats, especially when friends are coming round.
Cut puff pastry sheet into long triangles (i used a pizza cutter).
Add the almond filling at the bottom and roll up.
Bend ends to create the typical croissant shape.
INGREDIENTS (6 croissants):
Almond filling/marzipan ingredients:
- 100g ground almonds/almond flour
- 4 tbsp icing sugar
- 1/4 cup water (60ml)
- 1 tbsp margarine or sunflower oil
- 1 tbsp lemon juice
- 1 tsp almond extract
- 1 tsp vanilla extract
Vegan egg wash ingredients:
- 1 tsp syrup (like maple or agave)
- 1 tsp plant-based milk
- 1 sheet of puff pastry
- Almond flakes (optional)
- Plus more icing sugar to sprinkle on top
Preheat the oven to 180C (360F).
Add all almond filling/marzipan ingredients into a food processor and blend until you get a very smooth mixture (2-3 minutes, depending on your food processor).
Roll our a puff pastry sheet and cut it into long triangles (from the long side). Add a spoonful of the almond filling you made above to the bottom of the wider side of the long triangle. Then roll over the triangle from the bottom (making sure the spoonful of almond filling is encapsulated. Seal the ends and roll the whole triangle in. Then bend the ends inwards to get the typical croissant shape. Repeat with the other triangles.
Place them on a baking tray lined with baking paper.
To create the vegan egg wash just mix 1 tsp of any syrup with 1 tsp of plant-based milk.
Baste the croissants with the vegan egg wash and then sprinkle almond flakes on top.
Put into the oven and bake for 15-20 minute or until the croissants are golden brown.
Sprinkle some icing sugar on top and serve. Have a great morning and enjoy!
And if you like continental baked goods for breakfast why not try Luca's torta alle mandorle - Italian almond cake. It goes so well with coffee in the morning. You can find the recipe here: