Vegan Coffee Pastry Croissants Recipe

Introduction

These vegan coffee pastry croissants combine flaky puff pastry with a rich, creamy coffee filling for a delightful treat. Perfect for breakfast or an indulgent afternoon snack, they offer a delicious dairy-free twist on a classic favorite.

Ingredients

• 30g caster sugar
• 20g cornflour (cornstarch)
• 10g finely ground coffee granules
• 250ml dairy-free milk
• 60g dairy-free block butter*
• 2 sheets vegan puff pastry (e.g., Jus-rol)
• Extra caster sugar (for sprinkling)
• Dairy-free milk (for glaze)

Instructions

1. Step 1: In a bowl, combine the caster sugar, cornflour, and finely ground coffee. Stir to mix evenly.
2. Step 2: Heat the dairy-free milk in a small saucepan over low to medium heat until it starts to lightly simmer.
3. Step 3: Pour about half of the warm milk into the dry ingredients and whisk to combine. Then pour this mixture back into the saucepan with the remaining milk and whisk well.
4. Step 4: Return the pan to the heat and whisk constantly until the mixture thickens and begins to bubble, about 1-3 minutes. Remove from heat once thickened.
5. Step 5: Add the dairy-free butter to the mixture and whisk until fully melted and smooth. Pour into a bowl and cover with clingfilm, pressing it onto the surface to prevent skin forming.
6. Step 6: Refrigerate the coffee cream for 1-2 hours until set. When chilled, whisk or blend the cream until smooth and thick enough to pipe.
7. Step 7: Transfer the cream to a piping bag fitted with a star tip and set aside.
8. Step 8: Preheat your oven to 180°C fan and line two baking trays with greaseproof paper.
9. Step 9: Unfold the puff pastry sheets and lightly dust with plain flour. Roll out gently until smooth, then cut each sheet into 5-6 triangles.
10. Step 10: Roll each triangle from the wider end toward the tip, placing each croissant seam-side down with the tip tucked underneath.
11. Step 11: Arrange croissants on the baking trays, spacing them apart as they will puff up while baking.
12. Step 12: Brush the croissants with dairy-free milk and sprinkle with caster sugar to encourage a golden, flaky crust.
13. Step 13: Bake the croissants for 20-30 minutes until deep golden brown and cooked through. Avoid underbaking to prevent doughy centers.
14. Step 14: Let the croissants cool completely on a wire rack before filling to maintain their delicate texture.
15. Step 15: Slice each croissant horizontally using a serrated knife, being gentle to avoid breaking them.
16. Step 16: Pipe the coffee cream inside each croissant. Optionally, add dairy-free whipped cream for extra indulgence, then replace the top half.
17. Step 17: Finish with a light dusting of icing sugar before serving.

Tips & Variations

• Use a star tip nozzle to create pretty swirls when piping the coffee cream for an elegant look.
• For a stronger coffee flavor, you can increase the coffee granules by a few grams.
• Try adding a touch of vanilla extract to the coffee cream for subtle warmth and depth.
• If you prefer a less sweet filling, reduce the caster sugar slightly in the coffee cream.
• Swap the dairy-free butter for coconut oil for a different but delicious flavor profile.

Storage

Store leftover croissants in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to preserve flakiness before slicing and filling. Filled croissants are best enjoyed fresh, but can be kept refrigerated for 1 day. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, you can substitute regular butter if you do not require a vegan version. The result will still be delicious but no longer dairy-free.

How do I prevent the pastry from getting soggy after filling?

Allow the croissants to cool completely before slicing and filling. Fill just before serving and keep refrigerated until eaten to maintain crispness.

Vegan Coffee Pastry Croissants Recipe

---

★★★★★

4.7 from 69 reviews

• Author: Lana
• Total Time: 1 hour 50 minutes
• Yield: 10 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

These Vegan Coffee Pastry Croissants feature flaky vegan puff pastry filled with a rich, creamy coffee-flavored dairy-free pastry cream. Perfect for coffee lovers seeking a buttery, indulgent treat without any dairy ingredients. The croissants are lightly glazed and sprinkled with sugar for a golden, crisp finish.

---

Ingredients

Scale 1x2x3x

Pastry and Topping

• 2 sheets of vegan puff pastry (e.g., Jus-rol)
• Plain flour (for dusting)
• Dairy-free milk (for glaze)
• Extra caster sugar (for sprinkling)

Coffee Pastry Cream

• 30g caster sugar
• 20g cornflour / cornstarch
• 10g finely ground coffee granules
• 250ml dairy-free milk
• 60g dairy-free block butter

---

Instructions

1. Prepare the coffee pastry cream: In a bowl, combine the caster sugar, cornflour, and finely ground coffee granules. Stir well to mix the dry ingredients evenly.
2. Heat the milk: In a small saucepan, warm the 250ml dairy-free milk over low to medium heat until it just begins to simmer lightly.
3. Create the coffee mixture: Pour about half of the warm milk into the dry ingredient bowl and whisk until smooth. Return this mixture to the saucepan with the remaining milk and whisk to combine thoroughly.
4. Cook the cream: Place the saucepan back on the heat and whisk continuously for 1-3 minutes until the mixture thickens and starts to bubble and pop, indicating it has reached the right consistency.
5. Incorporate the butter: Remove the pan from heat and whisk in the dairy-free butter until fully melted and the coffee cream is smooth and glossy.
6. Cool the cream: Transfer the coffee pastry cream into a bowl and cover directly with clingfilm touching the surface to prevent skin forming. Chill in the refrigerator for 1-2 hours until set.
7. Whisk the cream: When chilled, whisk or stir the pastry cream with a spatula or electric mixer to restore smoothness and achieve a thick, pipeable consistency.
8. Prepare piping bag: Spoon the smooth coffee cream into a piping bag fitted with a star tip nozzle. Set aside.
9. Preheat the oven: Heat the oven to 180°C fan (356°F) and line two baking trays with greaseproof paper.
10. Prepare the puff pastry: Unfold each vegan puff pastry sheet and lightly dust the surface with plain flour. Roll gently with a rolling pin until smooth. Cut each sheet into 5 to 6 triangles.
11. Shape the croissants: Starting at the wider end of each triangle, roll up to the narrow tip. Place each croissant seam-side down, tucking the tip underneath to secure shape.
12. Arrange and glaze: Lay the croissants spaced out on the lined trays. Brush each with dairy-free milk and sprinkle with caster sugar for a golden, flaky crust.
13. Bake: Bake in the preheated oven for 20-30 minutes until the croissants turn a deep golden brown, ensuring the centers are fully cooked and not doughy.
14. Cool and slice: Remove from the oven and let pastries cool completely. Carefully slice each croissant horizontally with a serrated knife to avoid breaking the flaky layers.
15. Fill and garnish: Pipe the coffee cream generously inside each croissant. Optionally, add dairy-free whipped cream for extra richness. Replace the tops and finish with a light dusting of icing sugar.

Notes

• Ensure the pastry cream is thick enough to pipe and hold shape; whisking after chilling is essential.
• Use dairy-free butter and milk alternatives to keep the croissants fully vegan.
• Be gentle when slicing cooled croissants due to their delicate, flaky texture.
• For stronger coffee flavor, you can increase the coffee granules slightly, but balance to avoid bitterness.
• The croissants are best enjoyed the same day for optimal flakiness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Keywords: vegan croissants, coffee pastry cream, dairy-free dessert, vegan puff pastry, coffee dessert