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Ingredients
Scale
- 2 sheets frozen puff pastry
- 1 cup (125g) fresh or frozen raspberries (or 1 cup store-bought jam)
- ⅔ cup (65g) granulated sugar (adjust to taste)
- 1 ½ tablespoons (10g) cornstarch / corn flour
- 1 tablespoon (15g) water
- 1 tablespoon (20g) maple syrup (or other liquid sweetener)
- ½ tablespoon (8g) dairy-free milk (or water)
Instructions
- Combine raspberries, sugar, cornstarch, and water in a saucepan, mix until smooth.
- Cook on high heat until boiling, then simmer for 2 minutes.
- Cool the jam and refrigerate until cold.
- Preheat the oven to 220°C (430°F) and line baking sheets with parchment.
- Thaw puff pastry sheets and roll out if necessary.
- Spread chilled jam on pastry sheets and cut into triangles.
- Roll each triangle to form croissants and place on baking sheets.
- Brush with a mixture of maple syrup and dairy-free milk.
- Bake for 20-25 minutes until golden brown and cool before dusting with powdered sugar.
Notes
Keep puff pastry cold for best results.
Feel free to experiment with different fillings like chocolate or vegan cheese.
Store leftovers in an airtight container for 1-2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 0