Vegan Almond Croissants


SourceExceedingly Vegan -
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes


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


1 cup
1⁄4 cup
4 tablespoons
powdered sugar
1 tablespoon
vegan butter or oil
1 tablespoon
Lemon Juice
1 teaspoon
1 teaspoon
almond extract
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)
parchment paper


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 :)


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!