Vegan Croissant with Strawberries and Cream

Indulge in the ultimate plant-based treat with these flaky, golden vegan croissants with strawberries and cream. Made entirely from scratch, this recipe combines the satisfying layers of a buttery, dairy-free croissant with the natural sweetness of fresh strawberries tossed in agave syrup and a luscious vegan whipped cream infused with vanilla. Perfect for breakfast, dessert, or a weekend brunch, these homemade vegan croissants are a show-stopping delight that will impress vegans and non-vegans alike. With a mix of classic pastry techniques and simple, accessible ingredients like almond milk and vegan butter, this recipe results in bakery-worthy croissants that boast a soft and airy texture. Serve them freshly baked, filled to the brim with strawberries and cream for a dessert that’s both indulgent and delightfully light. Try this vegan croissant recipe to elevate your plant-based baking game!

Nutriscore Rating: 46/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

Warm 1 cup of almond milk until lukewarm (not hot) and add to the dry ingredients, mixing until a dough forms.

Step 3

Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Step 4

Roll the dough into a rectangle, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 5

Place 1 cup of vegan butter between two sheets of parchment paper and roll into a rectangle about 1/2 inch thick.

Step 6

Chill the vegan butter rectangle for 15 minutes until firm but pliable.

Step 7

Remove the dough from the refrigerator and roll into a larger rectangle, about twice the size of the butter block.

Step 8

Position the chilled butter on half of the dough and fold the other half over the butter, sealing the edges.

Step 9

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.

Step 10

Wrap in plastic and refrigerate for 30 minutes. Repeat the rolling and folding steps twice more.

Step 11

After final chilling, roll the dough into a large rectangle, trim edges, and cut into triangles.

Step 12

Roll each triangle from the base to the tip to form a croissant and place it on a prepared baking sheet.

Step 13

Let the croissants rise at room temperature for 1 hour or until doubled in size.

Step 14

Preheat the oven to 400°F (200°C) and bake the croissants for 15 minutes or until golden brown.

Step 15

While croissants bake, slice 1 cup of fresh strawberries and toss with 1 tablespoon of agave syrup.

Step 16

In another bowl, mix 1 cup of vegan whipped cream with 2 tablespoons of vegan powdered sugar and 1 teaspoon of vanilla extract.

Step 17

Once croissants are cool, slice them in half horizontally and fill with whipped cream and strawberries.

Step 18

Serve immediately and enjoy your vegan croissants with strawberries and cream.

Nutrition Facts

Serving size	(1357.2g)

Amount per serving	% Daily Value*
Calories	4043.9

Total Fat 223.3g	0%
Saturated Fat 144.4g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 5207.6mg	0%
Total Carbohydrate 441.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 96.0g
Protein 48.8g	0%

Vitamin D 78.1IU	0%
Calcium 477.2mg	0%
Iron 21.3mg	0%
Potassium 840.4mg	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: 50.6%

Protein: 4.9%

Carbs: 44.5%