Mini vegan croissants

Mini vegan croissants

Total: 40 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / piece: 105 kcal
, Fat: 7 g
, Carbohydrate: 7 g
, Protein: 2 g

It's summer and for me that means canapés. So, over the last few weeks, I've been playing around with a vegan canapé recipe – the result is these savoury little croissants. And yes, puff pastry is almost always vegan, unless it is explicitly labelled as butter puff pastry. These mini vegan croissants taste delicious and were polished off in no time at all when I brought them to a friend's birthday.


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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100 g pitted black olives, finely chopped
50 g dried tomatoes, finely chopped
100 g vegan creme cheese with herbs
pepper, to taste


1 puff pastry dough, rolled into a rectangle
2 tbsp almond drink
1 tbsp sesame seeds
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How it's done

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Combine the olives, tomatoes and cream cheese, season.


Cut the dough into 16 equal triangles. Spread the filling over the lower half of the dough pieces. Roll the dough up towards the tip. Place the croissants on a baking tray lined with baking paper, brush with almond milk, sprinkle with sesame seeds.

To bake

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave the croissants to cool on a rack.

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