Vegan pesto croissants
This yummy vegan recipe is an absolute winner! Switch up your sandwich and make a new lunchtime or brunchtime favourite.
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Servings
6 croissants
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Serves
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Ingredients
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Top tips
This can be personalised with any topping you like or swap the strong bread flour for wholemeal flour for extra fibre.
Method
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Step 1
Preheat the oven to 200°C.
Step 2
In a measuring jug, combine the warm water and yeast.
Step 3
In a mixing bowl, combine the flour, sugar and salt then add the yeast and water mix. Bring together with your hands to form a dough, then on a lightly floured surface, knead for a few minutes before returning to the mixing bowl. Cover with a damp tea towel and leave to prove for 10 minutes.
Step 4
After 10 minutes, lightly flour your surface again. Once the dough has proved, turn it out and roll it out into a 40cm x 30cm rectangle, then spread 100g of the vegan spread on top in an even layer before rolling it up like a swiss roll.
Step 5
Dust your surface with a little more flour. Cut the dough roll in half to make two smaller swiss roll shapes, spread a little more vegan spread on the top of one and place the other on top. Flatten both halves together with the palm of your hand and dust with a little more flour on each side before using the rolling pin to roll into a 40cm x 30cm rectangle.
Step 6
Slice the dough into 3 even rectangles, then each rectangle into 2 triangles. Place a tsp of pesto at the wide end of each triangle and roll toward the thin end to create the croissant shape.
Step 7
Place the croissants onto a baking tray, melt the remaining vegan spread and use your finger to spread a little across each croissant, before placing a slice of tomato on top of each one. Bake for 15 minutes until golden. Allow them to cool on the tray before serving.
