Vegan Almond Croissants


Source: Exceedingly Vegan - https://bit.ly/3d3qIVI
Prep time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Description

Yummy almond croissants made with Pillsbury's vegan-by-happenstance frozen puff pastry dough. Easy and kinda quick, especially if your food processor works better than mine

Ingredients

1 cup
almonds
1⁄4 cup
Water
4 tablespoons
powdered sugar
1 tablespoon
vegan butter or oil
1 tablespoon
Lemon Juice
1 teaspoon
vanilla
1 teaspoon
almond extract
1
sheet puff pastry dough
1 teaspoon
Maple syrup (For glazing)
1 teaspoon
oat milk (For glazing)
3⁄4 cups
chocolate chips (optional for making chocolates with leftover marzipan)
1
parchment paper

Notes

I added parchment paper to the ingredients list because we sell it at Mother Fool's so you can add it to your almond croissant order :)

Instructions

Preheat oven to 360

Blend almonds, water, sugar, lemon juice, vegan butter, and extracts in food processor until smooth, a few minutes.

Unfold pastry dough; cut into 6 triangles.

Place a healthy dollop of marzipan toward the wide end of your triangle, then roll from the wide end. Curve into standard croissant shape.

Mix syrup and oat milk together, brush on top of croissants. sprinkle with flaked almonds.

Place on parchment paper lined baking tray.

Bake 15-20 minutes until golden brown. Enjoy!

ps I had enough marzipan leftover to make chocolates for gluten free friends and for extra deliciousness. Just melt the chocolate chips over low heat, stirring constantly. Make little (1/2" dia.) balls from the marzipan, place on sheet of parchment paper, scoop chocolate over them - start with a little blob on the bottom and then place that down onto the parchment so they're all the way covered (if you want to dip them pop them in the freezer for a couple minutes so they stay together better, but you might get a messy marzipany chocolate) til coated, sprinkle with a little leftover almond flakes. Yes, mine were a little rough and ready!