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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.