These vegan almond croissant pastries are a quick and comforting way to enjoy classic French almond flavors without the effort of laminated dough. Crisp and golden on the outside, soft and tender inside, and filled with a rich almond paste, they deliver everything you love about almond croissants in under 30 minutes.
Why You’ll Love This Recipe
This recipe is perfect when you crave bakery-style pastries but want something simple and approachable. There’s no yeast, no proofing, and no complicated folding. The dough comes together quickly, the almond filling is intensely flavorful, and the final result feels indulgent while staying completely plant-based. They’re ideal for brunch, afternoon treats, or a cozy dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Almond paste filling
1 ¼ cups almond flour
½ cup granulated sugar
¼ cup melted dairy-free butter, unsalted
1 teaspoon almond extract
1 to 2 teaspoons water, as needed
Topping
⅓ cup sliced almonds
2 tablespoons melted dairy-free butter, unsalted
2 tablespoons powdered sugar, for dusting
Directions
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil it.
In a large mixing bowl, whisk together the flour and baking powder. Add the soy milk and melted, cooled dairy-free butter. Stir with a spatula until a dough forms, then gently knead with lightly floured hands until smooth. Set the dough aside to rest for 10 minutes.
Meanwhile, prepare the almond paste filling. In a bowl, mix the almond flour, sugar, melted dairy-free butter, and almond extract until a sticky paste forms. If the mixture feels dry, add water one teaspoon at a time until it is easy to roll. Set aside.
Lightly flour a work surface and roll the rested dough into a rectangle about 12.5 by 10.5 inches. Cut the dough in half lengthwise, then cut triangles from each half.
Take one triangle and gently roll it again to lengthen it slightly. Roll about 1 tablespoon of almond paste into a small cylinder and place it at the wide base of the triangle. Roll the dough up toward the point to form a croissant shape.
Place each pastry on the prepared baking sheet, leaving space between them. Brush the tops lightly with melted dairy-free butter and press sliced almonds onto each pastry.
Bake for 25 minutes, or until golden brown. Remove from the oven and immediately brush again with melted dairy-free butter. Let cool on a wire rack, then dust with powdered sugar before serving.
Servings and timing
Servings: 10 pastries
Prep time: 15 minutes
Rest time: 10 minutes
Bake time: 25 minutes
Total time: about 50 minutes
Variations
You can replace almond extract with vanilla for a milder flavor, or add a small amount of orange zest to the almond paste for a citrus note. For a nutty twist, substitute part of the almond flour with finely ground hazelnuts. A drizzle of dairy-free chocolate over the cooled pastries also works beautifully.
Storage/Reheating
Store the pastries in an airtight container at room temperature for up to 4 days. Avoid refrigerating, as this can make them firm. To reheat, warm them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. They can also be frozen for up to 3 months and reheated directly from frozen.
FAQs
Can I use a different plant-based milk?
Yes, other plant-based milks work, but soy milk gives the best structure due to its higher protein content.
Is this recipe yeast-free?
Yes, the dough uses baking powder instead of yeast, making it much faster.
Can I make these gluten-free?
You can use a reliable gluten-free all-purpose flour blend designed for baking.
What does the almond filling taste like?
It’s rich, sweet, and deeply almond-flavored, similar to marzipan or traditional frangipane.
Can I prepare the dough in advance?
The dough is best used fresh, but it can rest covered at room temperature for up to 30 minutes.
Why rest the dough before rolling?
Resting relaxes the dough, making it easier to roll and shape without shrinking.
Can I reduce the sugar?
You can slightly reduce the sugar in the almond paste, but it will affect flavor and texture.
How do I keep the almonds from falling off?
Press the sliced almonds gently into the dough after brushing with melted butter.
Are these pastries soft or crunchy?
They are lightly crisp on the outside and soft with a moist almond center.
Can I freeze baked pastries?
Yes, once fully cooled, freeze them in an airtight container for up to 3 months.
Conclusion
These vegan almond croissant pastries offer all the pleasure of classic French almond treats with none of the complexity. Quick to make, rich in flavor, and perfect for sharing, they’re a wonderful recipe to keep on hand whenever a sweet craving strikes.
These easy, yeast-free vegan almond croissant pastries deliver the rich flavor of classic almond croissants with no complicated folding or proofing. Filled with sweet almond paste and topped with sliced almonds and powdered sugar, they’re crisp outside and soft inside—ready in under an hour.
Author:Sophia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:50 minutes
Yield:10 pastries
Category:Breakfast, Dessert
Method:Baking
Cuisine:French-Inspired
Diet:Vegan
Ingredients
3 ½ cups all-purpose flour
4 teaspoons baking powder
1 ⅓ cups soy milk
⅓ cup melted dairy-free butter, unsalted
1 ¼ cups almond flour
½ cup granulated sugar
¼ cup melted dairy-free butter, unsalted (for filling)
Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Lightly oil the sheet.
In a large bowl, whisk together the flour and baking powder. Add soy milk and melted butter. Mix with a spatula until a dough forms, then gently knead until smooth. Let rest for 10 minutes.
Meanwhile, in a bowl, combine almond flour, sugar, melted butter, and almond extract to make the almond paste. Add water a teaspoon at a time if needed until a sticky, rollable paste forms.
On a lightly floured surface, roll the dough into a 12.5 x 10.5 inch rectangle. Cut in half lengthwise, then cut triangles from each half.
Take a triangle, roll to slightly lengthen, and place about 1 tablespoon of almond paste at the base. Roll up toward the tip to form a croissant shape.
Place pastries on the baking sheet. Brush tops with melted butter and press sliced almonds on top.
Bake for 25 minutes, or until golden brown. Remove and immediately brush again with melted butter. Cool on a wire rack.
Once cooled slightly, dust with powdered sugar and serve.
Notes
Use orange zest or vanilla extract for flavor variation.
Ground hazelnuts can replace some almond flour for a nutty twist.
Drizzle cooled pastries with melted dairy-free chocolate for extra indulgence.
Let the dough rest before rolling to prevent shrinkage.
