Vegan Pistachio Croissant

Elevate your breakfast game with these irresistibly flaky Vegan Pistachio Croissants, a plant-based twist on the classic French treat that's sure to impress. Featuring a buttery, homemade laminated dough and a luxurious pistachio filling made with maple syrup, coconut oil, and a hint of lemon zest, each bite bursts with nutty, citrusy sweetness. The key to their signature layers lies in the careful process of folding vegan butter into the dough, creating a light and airy texture that rivals traditional croissants. Perfect for special occasions or as an indulgent weekend treat, these croissants are proofed to perfection and baked until golden brown for a stunning finish. Whether enjoyed warm from the oven or at room temperature, these vegan delights pair beautifully with your favorite coffee or tea—breakfast bliss awaits!

Nutriscore Rating: 49/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

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

Directions

Step 1

In a large mixing bowl, combine flour, sugar, salt, and yeast. Mix well.

Step 2

Warm almond milk slightly and mix in vanilla extract. Gradually add it to the dry ingredients, mixing until a dough forms.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between each turn.

Step 8

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.

Step 9

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.

Step 10

Spread a spoonful of pistachio filling on the base of each triangle and roll tightly towards the tip.

Step 11

Place the croissants on a lined baking tray, leave them to proof at room temperature for 1 hour until puffy.

Step 12

Preheat the oven to 200°C (390°F).

Step 13

Bake the croissants for 15-20 minutes or until golden brown and flaky.

Step 14

Serve warm or at room temperature for the best experience.

Nutrition Facts

Serving size	(1318.9g)

Amount per serving	% Daily Value*
Calories	5296.4

Total Fat 303.4g	0%
Saturated Fat 159.3g	0%
Polyunsaturated Fat 21.1g
Cholesterol 0mg	0%
Sodium 5709.7mg	0%
Total Carbohydrate 544.3g	0%
Dietary Fiber 33.3g	0%
Total Sugars 125.5g
Protein 89.0g	0%

Vitamin D 82.5IU	0%
Calcium 664.4mg	0%
Iron 30.7mg	0%
Potassium 2279.7mg	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: 51.9%

Protein: 6.8%

Carbs: 41.4%