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    Vegan Croissants


    Source of Recipe


    Barlow's Recipes

    Recipe Introduction


    A vegan version of a classic pastry.

    List of Ingredients




    pastry flour
    gluten flour
    2 Tbsp. vegan margarine
    yeast
    flax seed

    Recipe



    In a large cup, combine pastry flour with a few heaping spoonfulls of gluten
    flour and mix well. Add a heaping spoonful of yeast and several tablespoons
    of water and incorporate into a dough. Kneed for 5 minutes.

    Take 1/4 stick of margarine and loosely fold inside saran wrap. With the
    palm of your hand, flatten the margarine into a disk a few millimeters
    thick. Freeze for 5 minutes.

    Roll the dough into a 9" circle and place the frozen margarine disk inside.
    Bring the sides of the dough over to encase the margarine like an envelope.
    Quickly roll the dough with the margarine inside into a long, flat ribbon
    about twenty inches long. Place inside saran wrap and freeze for 5 minutes.

    Take the dough out of the freezer and fold it in thirds, bringing both sides
    together. Turn it a quarter turn and roll again to about twenty inches.
    Refreeze for five minutes. Repeat this process twice, so you will have
    rolled and folded three times in all. Always freeze the dough flat, not
    folded.

    The third time you roll out the dough, cut the twenty inch rectangle into
    two long triangles. Holding the base of the triangle, pick up the point and
    roll while stretching the dough. Make the triangle as long as possible. At
    this point, you can roll vegan meats, vegetables, tofu cheese or anything
    you want into the croissant by widening the base of the triangle and tucking
    it into a fold. Carefully roll the triangle from the wide side to the point.
    Place on a tin foiled toaster tray (ungreased) with the point on the bottom.
    Repeat with the other dough triangle. (You should stretch the dough until it
    is nearly two feet long.

    After the croissants have doubled, glaze them with water that has been
    boiled with several tablespoons of flax seed. Use a pastry brush. Flax seed
    water acts exactly like egg glaze. Bake in a toaster oven for 15-18 minutes
    at 360 degrees.

    These are great frozen. Wrap in saran wrap then tuck into tin foil and fold
    up the edges like a piece of gum. Reheat in toaster oven only 8 minutes for
    a plain croissant, 40 minutes on defrost for croissants that have vegan
    meats and cheeses hidden in the center.

    A proper croissant should have distinct layers of pastry when examined cross
    wise. Try to keep in mind when you are making the dough that you are
    essentially forming layers of margarine and dough. When the croissant is
    baked, the margarine gives off steam that seperates the layers and creates a
    flaky pastry.




 

 

 


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