Super Easy Vegan Croissants

I have a deep love of flaky, buttery, croissants. This is a love that hasn’t been satisfied since I went vegan over 5 years ago… until now. I had considered making croissants the traditional labour intensive way but considered it is all I ever did because, seriously, who has that much time. But then it happened, I discovered the ultimate hack. Super Easy Vegan Croissants are not a myth, they are real!

See, there’s photo evidence. ↑↓

What is the magical secret?? PUFF PASTRY! Did you know that a lot (like most) store-bought brands of puff pastry are accidentally vegan? It’s true, just take a gander at the ingredients and you will see. Puff pastry is made with tons of layers designed to become flaky and puffy. See where I’m going with this? This recipe is not even a recipe because it’s literally just like “buy some puff pastry, roll it into croissants”. Yeah, it’s almost TOO easy.

The beauty of this easy hack for vegan croissants is that you can not only easily make plain croissants, but you can also stuff them with all sorts of delicious things. I stuffed some of mine with vegan cheddar cheese, and others with chocolate. You could also try vegan nutella or any other scrumptious ideas you have. These are so easy to make you can make them on a lazy Sunday and serve warm from the oven for the ultimate weekend brunch.

To make Super Easy Vegan Croissants: lightly flour a clean work surface. My puff pastry came in two blocks. Taking one block of puff pastry at a time, roll it out to a rectangle about 10″ high x 16″ wide. Using a knife or pizza cutter, cut the puff pastry into 3 tall rectangles, then cut each rectangle diagonally from corner to corner so that you have 6 triangles. 

For plain vegan croissants: roll up the triangles tightly from the wide end of the triangle to the point.

For stuffed croissants: put a bit of your filling along the wide end of a triangle. Roll up the triangle tightly around the filling.

Repeat with the remaining block of puff pastry to make 12 croissants total.

Space the croissants out on the parchment paper lined baking tray bending them into a crescent shape. Mix together the non-dairy milk and maple syrup in a small bowl. Liberally brush the tops of all of the croissants with the mixture, and also use it to glue down the points of the croissants. This will help them get golden in the oven. Bake 22 to 27 minutes until lightly golden and browned on the bottom.

Serve warm or cooled with jam if desired. SO YUMMY!

5 from 3 votes

Print

Super Easy Vegan Croissants

Prep Time

10 mins

Cook Time

27 mins

Total Time

37 mins

 

Inspired by Gimme Some Oven, Inspired Taste, and Namely Marly.

This recipe hack uses store-bought puff pastry to make the worlds easiest croissants. You can enjoy them plain, stuffed with chocolate, or dairy-free cheese. Serve them warm out of the oven for brunch or breakfast.

Course: Breakfast, Dessert

Cuisine: American, Canadian, French

Servings: 12 croissants

Calories: 186 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the vegan croissants:

• all-purpose flour for rolling
• 1 397g box frozen puff pastry, thawed (check to make sure it's vegan)
• 1 tablespoon non-dairy milk (such as soy or almond)
• 1 tablespoon maple syrup or agave

Optional fillings:

• vegan chocolate chips
• Melty Stretchy Gooey Vegan Nacho Cheese or store-bought vegan cheese
• vegan nutella

Instructions

1. Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper.

2. Lightly flour a clean work surface. My puff pastry came in two blocks. Taking one block of puff pastry at a time, roll it out to a rectangle about 10" high x 16" wide. Using a knife or pizza cutter, cut the puff pastry into 3 tall rectangles, then cut each rectangle diagonally from corner to corner so that you have 6 triangles. For plain vegan croissants: roll up the triangles tightly from the wide end of the triangle to the point. For stuffed croissants: put a bit of your filling along the wide end of a triangle. Roll up the triangle tightly around the filling. Repeat with the remaining block of puff pastry to make 12 croissants total.

3. Space the croissants out on the parchment paper lined baking tray bending them into a crescent shape. Mix together the non-dairy milk and maple syrup in a small bowl. Liberally brush the tops of all of the croissants with the mixture, and also use it to glue down the points of the croissants. This will help them get golden in the oven. Bake 22 to 27 minutes until lightly golden and browned on the bottom.

Bon appetegan!

Sam.