Apricot Croissants

According to legend, croissants are named from the crescent moon they resemble. Although time-consuming to prepare, you will be rewarded with a texture that is breathtakingly tender and flaky.

Servings 8


500g (1.1lb) leavened laminated (croissant or Danish) pastry dough (see below)

8 tbsp apricot jam

  cream, for glazing

For the dough:

 225g (7.9oz)

 1 pinch salt

 20g (0.7oz)

 ½ sachet of dry

75ml (2.5fl oz) soya

 80ml (2.7fl oz) cold water

 10g (0.3oz) high-quality vegan margarine, melted

 1 tsp plain

 125g (4.4oz) high-quality vegan margarine, cold

How to prepare:

In a bowl, combine the and water. Separately combine the flour, salt, sugar, and yeast, then add to the mixture. Lastly, incorporate the melted margarine. Knead briefly with a mixer fitted with a dough hook on low speed for about 1 minute (add a little water or if necessary) (add a little water or flour if necessary). Roll the dough into a ball, place it in an oiled bowl, and refrigerate it for at least six hours.

Next, chop the cold margarine into small pieces and combine it with one teaspoon of flour. Quick action is required to prevent the margarine from getting too soft. Place the margarine on a sheet of aluminum foil and form a 15cm square that is approximately 5mm thick. Wrap it in foil and refrigerate it for one hour.

On a floured work surface, shape the dough into a 30 x 20 cm rectangle. Place the margarine square on the dough’s left side and fold the dough’s right side over it to encapsulate it. Well-seal the edges. Using a rolling pin, roll the dough into a 40 x 20-centimeter sheet. Fold the right and left edges into the center and chill for approximately thirty minutes.

Place the dough on a surface dusted with flour. Then, roll it out again carefully into a 40x20cm sheet and fold it into thirds. Rest for 30 minutes in the refrigerator, then repeat the procedure. The dough is then refrigerated for 20 minutes.

Circularize the dough to a diameter of 30 cm. Divide the circle into eight wedges (like slices). Place 1 teaspoon of apricot jam in the center of a wedge and wrap it up from the bottom while slightly angling the pointed sides inwards. To prevent the end from coming free during baking, tuck it beneath the croissant and push firmly. Rest the croissants for two to three hours on a baking sheet lined with parchment paper.

The oven should be heated to 180°C/350°F/Gas 4 Coat the croissants with a small amount of vegan cream to give them a golden hue when baked. 20 to 25 minutes on the center rack, or until golden brown.

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