Dairy-Free Almond Croissant

Indulge in the buttery, flaky decadence of a Dairy-Free Almond Croissant, a plant-based twist on the classic French pastry. Perfectly layered dough, made with almond milk and dairy-free butter, creates a crisp, golden exterior that gives way to a luscious almond filling crafted from almond flour, powdered sugar, and a hint of vanilla. Topped with slivered almonds for added crunch and a nutty aroma, these croissants are a dream for anyone seeking a dairy-free but indulgent treat. Whether enjoyed fresh from the oven at breakfast or as an elegant dessert, these vegan-friendly pastries are sure to impress. With detailed step-by-step instructions, they’re ideal for home bakers looking to master lamination techniques and embrace the art of homemade viennoiserie.

Nutriscore Rating: 54/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 8

Ingredients

• 500 grams All-purpose flour
• 10 grams Active dry yeast
• 250 ml Almond milk
• 50 grams Granulated sugar
• 10 grams Salt
• 300 grams Dairy-free butter
• 100 grams Almond flour
• 100 grams Powdered sugar
• 5 ml Vanilla extract
• 50 grams Slivered almonds

Directions

Step 1

In a small bowl, dissolve the yeast in 50 ml of warm almond milk. Let it sit for 5 minutes until foamy.

Step 2

In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and remaining almond milk. Knead the dough for about 10 minutes until it's smooth and elastic.

Step 3

Cover the dough with a plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 4

While the dough is rising, beat the dairy-free butter to make it pliable. Shape it into a rectangle, wrap it in plastic, and refrigerate.

Step 5

Deflate the dough and roll it out on a floured surface into a large rectangle slightly thicker than the butter block. Place the butter in the center, fold the dough edges over the butter, sealing it.

Step 6

Roll the dough back out into a large rectangle. Fold it into thirds like a letter. Wrap it in plastic wrap and refrigerate for 30 minutes.

Step 7

Repeat the rolling and folding process two more times, chilling for 30 minutes between each set of folds.

Step 8

For the almond filling, mix almond flour, powdered sugar, and vanilla extract in a bowl until smooth.

Step 9

After the final roll, cut the dough into triangles. Spread a small amount of almond filling on each triangle. Roll up each triangle from the wide end to form a croissant shape.

Step 10

Place croissants on a baking tray lined with parchment paper. Cover and let them rise for about 30 minutes.

Step 11

Preheat oven to 200°C (400°F). Brush croissants with a bit of almond milk and sprinkle with slivered almonds.

Step 12

Bake in the preheated oven for 15-20 minutes, or until golden brown and flaky.

Step 13

Allow the croissants to cool slightly before serving.

Nutrition Facts

Serving size	(1382.9g)

Amount per serving	% Daily Value*
Calories	5535.7

Total Fat 317.5g	0%
Saturated Fat 70.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 6022.5mg	0%
Total Carbohydrate 586.5g	0%
Dietary Fiber 31.6g	0%
Total Sugars 172.7g
Protein 88.4g	0%

Vitamin D 82.5IU	0%
Calcium 802.0mg	0%
Iron 29.9mg	0%
Potassium 1185.3mg	0%

*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.

Source of Calories

Fat: 51.4%

Protein: 6.4%

Carbs: 42.2%