Eggless Vegan Almond Croissants
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Learn more āIngredients
8 servings
For the croissants
- 2 sheets vegan puff pastry (about 17 oz total), thawed
For the simple syrup
- ā cup water
- ā cup organic cane sugar
- Ā½ tsp almond extract
For the almond cream
- 6 tbsp vegan butter, softened
- Ā½ cup organic cane sugar
- 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
- ā cup sliced almonds
- 2 tbsp powdered sugar, for dusting (optional)
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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