Have you ever bought puff pastry, but only used one or two slices and then froze it in the freezer and never used it again? Does it feel like a waste? In this post, I’ll share with you how to use leftover puff pastry to turn into a quick cheat vegan croissant with fewer ingredients. That’s getting cooking!!
Ingredients
1 sheet of vegan puff pastry
150g of vegan chocolate
Plant-based milk wash
a splash of plant-based milk (I use oat milk)
1 tsp of maple syrup
a pinch of cinnamon
Method
- Cut the pastry in half lengthwise into 4 rectangles
- Cut out 2 triangles per rectangle, you get a total of 12 triangles
- Carefully pull the triangle slightly lengthwise.
- Place a piece of chocolate on the bottom of the pastry. Sprinkle the cinnamon on the pastry then pull it apart a little and roll it up toward the tip.
- Place the croissants on the baking tray. Brush the plant-based milk and bake it at 200C for about 20 minutes. Do check regularly to prevent burns.
- Ready to serve and enjoy it!!!!
Note for Cheat Vegan Croissants
- You can make a big batch and store it in the freezer. You can involve children to help around.
- Check the oven regularly to prevent burn
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