• For almond croissant using ready-made gluten free croissants, check out the recipe for Gluten Free Almond Croissant With Berry Jam

Almond Cream

• First, cream the vegan butter, salt, and sugar in a bowl using an electric mixer.
• Next, add the double cream in two batches, ensuring that the cream is fully absorbed before adding the second half. Mix until the mixture is smooth.
• Finally, at a low speed or using a spatula, blend in the almond powder and gluten free flour until well combined.

Vanilla Syrup

• Boil the water with the sugar then add the vanilla. Once the sugar has completely dissolved, remove it from the heat and set it aside.

Assembling & Baking the Mini Vegan Almond Croissants

• Preheat the oven to 375°F 190°C.
• Roll out the vegan puff pastry dough on a lightly floured surface or baking paper. Cut the dough roll into six long triangles.
• Roll up each triangle from the wide end to the tip to form the mini croissants. Place the mini croissants on a baking tray lined with parchment paper then bake for 12-15 minutes until golden. Let them cool.
• Using a serrated knife cut the croissants open lengthwise. Brush or dip them with lukewarm vanilla syrup, then let them drain for a few minutes on a rack.
• Transfer the almond cream into a piping bag. Fill the croissants with one tablespoon of almond cream in the middle.
• Pipe about a tablespoon of almond cream on top of the filled mini croissants then press the piped almond cream onto the sliced almonds or almond flakes.
• Bake in a preheated oven at 375°F 190°C for 12-15 minutes or until the almonds are golden and crispy. Let cool then sprinkle with powdered sugar before serving.