These almond-stuffed pastries get their signature richness from a homemade almond cream — vegan butter beaten until fluffy, then blended with almond flour, aquafaba, and a generous hit of almond extract until it turns into a smooth, spreadable filling. Each portion of dough is soaked in a fragrant almond-scented simple syrup before it's rolled into a tight log and curved into that classic crescent shape, so every bite carries deep almond flavor from center to edge. A final layer of almond cream goes on top along with a scatter of sliced almonds, which toast to a golden crunch in the oven as the layers puff and crisp. Once baked, a dusting of powdered sugar gives them that irresistible bakery-case finish. The whole method — syrup, cream, roll, bake — comes together easily with a stand mixer and a sheet pan, no special pastry skills required. It's a great pick for a gluten free brunch spread, delivering all that almond-forward, flaky indulgence people expect from a classic almond croissant.
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Sweet Loren’s Puff Pastry
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.
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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