Vegan Strawberry shortcake croissants.
I had some ready to bake @jus_rol croissants in the fridge and as delish as they are just on their own, I wanted to jazz up a rainy Friday morning a bit 🏻
Push a few sprinkles into the dough, and add some homemade strawberry jam and ready made vanilla icing into the middle, roll, bake and top with more icing, sprinkles and fresh strawberries and you have a tasty mid morning treat
These are accidentally vegan because I used vegan safe icing and sprinkles but use any if you’re not bothered 🏻
You need –
80g maple syrup
1 pack @jus_rol croissant dough
1 tub ready made vanilla icing
First make your jam.
Rinse and chop the strawberries and put them in a pan
Bring to the boil and then simmer for 10-12 minutes until it’s thickening up
Pop it in a jar to cool and put it in the fridge till you’re ready to use it
(You’ll have leftovers and you can store in the fridge for about 3-4 days)
Preheat oven to 200c
Unroll your croissant dough, scatter on the sprinkles and lightly roll in with a rolling pin.
Flip over and cut the dough into the individual sections.
Add a tea spoon of icing and a teaspoon of jam to each section and roll into croissant shape.
Bake on a lined baking tray for 10-12 minutes
Leave to cool on a cooking rack.
When cool top with a teaspoon of icing, sprinkles and 1/2 strawberry.
THESE ARE FIT and smell insane while they’re cooking
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