Low Sugar Vegan Almond Croissants

Total time1 hr 7 min

Prep time30 min

Cook time22 min

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Ingredients

8 servings

For the croissants

2 sheets vegan puff pastry (about 17 oz total), thawed
Jus-Rol Ready Rolled Puff Pastry Sheet
Sweet Loren’s Puff Pastry
See all

For the simple syrup

⅓ cup water
⅓ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp almond extract

For the almond cream

6 tbsp vegan butter, softened
½ cup organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 cup almond flour
3 tbsp aquafaba
1 tsp almond extract
1 tbsp all-purpose flour

For brushing

2 tbsp plant-based milk

For topping

⅓ cup sliced almonds
2 tbsp powdered sugar, for dusting (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the water and 1/3 cup organic cane sugar in a small saucepan over medium heat, stirring until the sugar dissolves completely, about 2 minutes. Remove from heat, stir in 1/2 tsp almond extract, and set aside to cool to room temperature.
2
Beat the softened vegan butter and 1/2 cup organic cane sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes. Add the almond flour, aquafaba, 1 tsp almond extract, and all-purpose flour, then mix on low until a smooth, spreadable paste forms with no dry streaks.

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