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side view of vegan coffee cream croissants dusted with icing sugar

Vegan Coffee Pastry Croissants


Vegan puff pastry filled with a coffee pastry cream, whipped cream and dusted with icing sugar! They’re too easy and delicious not to make.


Units Scale

Ingredients for the coffee pastry cream

  • 30g of caster sugar
  • 20g of cornflour / cornstarch
  • 10g of finely ground coffee granules
  • 250ml of dairy-free milk
  • 60g of dairy-free block butter*


  • 2 sheets of vegan puff pastry (I use Jus-rol)
  • Extra caster sugar (for sprinkling)
  • Dairy-free milk (for glaze)



Method (coffee pastry cream)

  1. Add the sugar, cornflour / cornstarch and finely ground coffee into a bowl. Stir to combine.
  2. In a small saucepan, heat the milk over low- medium heat until very lightly simmering
  3. Add about 1/2 of the milk into the dry ingredients. Whisk to combine, pour that mixture back into the saucepan. Whisk to combine.
  4. Place the pan back onto the heat. Whisk with a handheld whisk until the mixture turns thick. This will take 1-3 minutes. When you stop stirring, the mixture should be bubbling and popping.
  5. Remove the pan from the heat and add in the butter. Whisk in the butter until it has completely melted and the coffee cream is smooth.
  6. Pour into a bowl and cover with clingfilm. Make sure the clingfilm is touching the top of the cream, as this will prevent any skin forming on-top of the cream.
  7. Place into the fridge for 1-2 hours.
  8. When it’s ready, transfer it to a bowl (it will be jelly-like). Whisk or stir with a stiff spatula until it returns back to being smooth and creamy. You can also do this with an electric mixer / blender. You want it to be smooth, but thick so it will pipe and hold it’s shape.
  9. Transfer into a piping bag fitted with a star tip nozzle. Set aside.


  1. Preheat oven to 180°C fan, and line 2 baking trays with greaseproof paper.
  2. Unfold the puff pastry sheet then lightly dust the top with plain flour. Use a rolling pin, roll the sheet until smooth. Cut pastry sheet into triangles. You should get 5-6 out of each pastry sheet.
  3. Starting at the wider end, roll each triangle up. Place each croissant seam-side down so that the tip of the triangle is tucked under the rolled croissant.
  4. Place onto the lined baking tray. Spread them out as they will puff up. 
  5. Brush each croissant with dairy-free milk then sprinkle with some sugar. This helps the pastry turn golden brown and helps with the flakiness. 
  6. Bake for 20-30 minutes, or until they are a deep golden brown. If they’re under baked, the middle could be very doughy, which isn’t what you want!
  7. Once baked remove from the oven and allow to cool fully before filling.
  8. Using a serrated knife, slice each croissant in half, horizontally. be careful, as they’re very delicate and flakey.
  9. Pipe coffee cream into each croissant, along with some dairy-free whipped cream (optional), then place the top of the croissant back on top.
  10. Finish with a dusting of icing sugar.


To store: Store on a plate in the fridge, uncovered. Best enjoyed day of making. If they’re in a sealed container, they could become too moist, with moisture!

What dairy-free butter to use? My favourite vegan butters are Naturli Vegan Block and Flora Plant Based Butter alternative.

  • Prep Time: 1-2 hours
  • Cook Time: 30 minutes
  • Category: Pastry
  • Method: baking
  • Cuisine: French

Keywords: vegan coffee pastry croissants, croissants, vegan croissants