Vegan Apricot Croissant

Indulge in the flaky, buttery perfection of these **Vegan Apricot Croissants**, a plant-based twist on the classic French pastry. Crafted with layers of tender, golden dough and filled with luscious apricot preserves, these croissants are a true labor of love. Using vegan butter and almond milk, the dough undergoes careful laminating for a crisp, airy texture perfect for breakfast or an elegant treat. A dusting of powdered sugar adds a touch of sweetness to complement the bright, fruity filling. With their rich flavor and delicate texture, these croissants strike the perfect balance of indulgent and wholesome, making them a must-try for any home baker seeking a dairy-free delight.

Nutriscore Rating: 41/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

Ingredients

• 500 grams All-purpose flour
• 300 grams Vegan butter
• 250 milliliters Almond milk
• 10 grams Active dry yeast
• 50 grams Sugar
• 10 grams Salt
• 200 grams Apricot preserves
• 1 teaspoon Vanilla extract
• 30 grams Powdered sugar

Directions

Step 1

Warm the almond milk slightly. It should be warm to the touch, not hot.

Step 2

Dissolve the sugar in the almond milk and sprinkle the active dry yeast over it. Let it sit for 10 minutes until frothy.

Step 3

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and mix until a dough forms.

Step 4

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Form into a ball, place in a clean bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.

Step 5

Roll out the vegan butter between two sheets of parchment paper into a flat, rectangular shape about 1 cm thick. Refrigerate to keep firm.

Step 6

Once the dough has risen, roll it out into a large rectangle, about twice the size of the butter layer.

Step 7

Place the cold butter slab on one half of the dough rectangle. Fold the other half over the butter and seal the edges.

Step 8

Roll the dough out gently to redistribute the butter, then fold into thirds like a business letter. This is the first turn. Wrap in plastic wrap and chill for 30 minutes.

Step 9

Repeat the rolling and folding process (the 'turns') three more times, chilling for 30 minutes between each turn.

Step 10

After the final turn, roll out the dough into a large rectangle about 30x50cm. Trim the edges and cut into 12 equal triangles.

Step 11

Starting at the base of each triangle, place a small spoonful of apricot preserves. Roll the dough up towards the tip, forming a croissant shape.

Step 12

Place croissants on a parchment-lined baking sheet, spaced apart. Let them rise in a warm place for 1 hour until puffy.

Step 13

Preheat the oven to 200°C (390°F).

Step 14

Brush each croissant with a little almond milk.

Step 15

Bake croissants in the preheated oven for 18-20 minutes, until golden brown and crispy.

Step 16

Let them cool slightly, then dust with powdered sugar before serving.

Nutrition Facts

Serving size	(1362.0g)

Amount per serving	% Daily Value*
Calories	4935.8

Total Fat 244.3g	0%
Saturated Fat 151.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 6051.5mg	0%
Total Carbohydrate 594.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 208.8g
Protein 57.0g	0%

Vitamin D 82.5IU	0%
Calcium 487.4mg	0%
Iron 24.5mg	0%
Potassium 833.1mg	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: 45.7%

Protein: 4.7%

Carbs: 49.5%