Vegan Almond Croissants
Flaky, golden, and filled with fragrant almond cream, these pastries deliver everything you'd expect from a classic French bakery — without a single animal product in sight. The magic starts with vegan puff pastry, which bakes up into those gorgeous, shatteringly crisp layers that make croissants so irresistible. Instead of eggs, aquafaba steps in to bind the almond cream, giving it a silky, spreadable texture that holds beautifully inside each rolled pastry. A quick almond-scented simple syrup brushed over the dough before filling adds moisture and a subtle sweetness that soaks right into every bite. Sliced almonds pressed onto the tops toast up in the oven to a nutty, crunchy finish, and a dusting of powdered sugar makes the whole tray look genuinely stunning. This recipe makes 8 croissants, so it's ideal for a weekend brunch spread or a make-ahead treat that will seriously impress anyone at the table. Once you pull these out of the oven — puffed, deep golden, and smelling like an actual patisserie — it's hard to believe they came together in your own kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the croissants
- 2 sheets vegan puff pastry (about 17 oz total), thawed
For the simple syrup
- ⅓ cup water
- ⅓ cup organic cane sugar
- ½ tsp almond extract
For the almond cream
- 6 tbsp vegan butter, softened
- ½ 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
- ⅓ 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!