Mini vegan croissants

Name: Mini vegan croissants
Prep time: 25 min
Total time: 40 min
Yield: 16
Ingredients: 100 g vegan creme cheese with herbs (e.g. with herbs); 2 tbsp almond drink; 50 g dried tomatoes; 1 puff pastry dough, rolled into a rectangle; 100 g pitted black olives; pepper; 1 tbsp sesame seeds

Vegan Aperitif fingerfood bake

Total: 40 min. | Active: 25 min.

vegan, lactose-free

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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.

Fanny Frey - fannythefoodie

Ingredients

for 16 pieces

Filling
100 g	pitted black olives, finely chopped
50 g	dried tomatoes, finely chopped
100 g	vegan creme cheese with herbs (e.g. with herbs)
	pepper, to taste

Croissants
1	puff pastry dough, rolled into a rectangle
2 tbsp	almond drink
1 tbsp	sesame seeds

How it's done

Filling

Combine the olives, tomatoes and cream cheese, season.

Croissants

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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