Light and Fluffly Vegan Strawberry Croissants

These croissants are simply delicious and a healthy snack for food lovers of all ages.


500 gr of flour

110 gr brown sugar cane

1 coffee spoon of salt

260 gr almond mill or soy milk

7 gr dry yeast

90 gr of sunflower oil


In a bowl mix flour, sugar and salt; in the meantime melt yeast in the almond milk. Mix the liquids (oil and almond milk) with the dry ingredients and start forming your dough with a spoon. Soon after, work the dough with your hands and move it from the bowl to a flat floured surface where you will continue to work your dough until it is smooth. Place the dough in a bowl and cover it with a humid dish towel, then let rest for 2 hours in a warm place. I used my oven (turned off of course) with just the light on.

After 2 hours take out your dough, split into two parts and with the help of a rolling pin make discs (the dimension of a pizza).  Cut the disc in 8 equal slices and place on each slice a dollop of Colline dei Frutti Strawberry jam or a filling of your choice. Repeat the same with the other part of the dough. You should get approximately 16 croissants.

Starting from the wider end of the triangle roll the dough over the filling and seal at the tip of the triangle curving it into a crescent form.

Place all the croissant on a baking sheet and let them grow for an hour. Preheat the oven at 180 degrees Celsius and bake the croissants for around 15-20 minutes. Once they start coloring take them out of the oven and let them cool down. Once cool you can sprinkle them with powder sugar to add an extra touch of flavor.

Buon appettito!