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Vegan croissants

These decadently flaky crescent-shaped breakfast treats are massively versatile when combined with your favourite fillings. Rustle up this easy (cheat’s) recipe with a chocolate filling, or try your vegan croissants filled with almonds, fresh fruit, vegan cream or cheese.


  • 500-grams vegan puff pastry
  • 20 teaspoons of vegan chocolate spread (or any nut butter)
  • Half a cup unsweetened plant-based milk


  1. Preheat oven to 180°C. Line baking trays with baking paper.
  2. Remove puff pastry from the packaging. Dust with flour on both sides.
  3. Cut the puff pastry into narrow triangles, aim for 20 pieces.
  4. Add a teaspoon of chocolate spread to one the broad side of each triangle.
  5. Apply a spot of milk on the smaller side to help the dough stick together.
  6. Roll each pastry triangle from the filling side to the side where you’ve applied the milk. Pinch the sides together. Brush milk on the top of the croissants.
  7. Place the croissants on the baking tray.
  8. Bake for about 15-18 minutes, until the croissants are golden in colour.
  9. Remove the baking tray from the oven allow to cool.
  10. Sprinkle icing sugar over the croissants before serving.

Take a look at our catering menus at Church House Westminster and browse recipes from our Executive Head Chef.

For more information please do get in touch via our contact form or give us a call on 020 7390 1590 to discuss your event.