Easy vegan almond croissant pastries made with puff pastry and rich almond filling. Yeast-free, dairy-free, and ready in 30 minutes.

Scale

Pastry Base:

1 sheet vegan puff pastry, thawed

1 tbsp unsweetened plant milk

Almond Filling:

1 cup almond flour

1/3 cup powdered sugar or monk fruit

3 tbsp dairy-free butter, softened

1/4 cup unsweetened almond milk

1 tsp almond extract

1/2 tsp vanilla extract

Pinch of salt

Topping:

2 tbsp sliced almonds

Powdered sweetener for dusting

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1. Mix almond filling ingredients until smooth.

2. Preheat oven to 400°F and line a baking sheet.

3. Fill and shape puff pastry pieces.

4. Brush with plant milk and top with almonds.

5. Bake 18–22 minutes until golden.

6. Cool briefly and serve warm.

Use almond extract for classic flavor.

Do not overfill pastries.

Serve warm for best texture.