Vegan Croissants Filled with Blueberry Compote & Cream Cheese Recipe
Is there a more delicious way to start your day than with buttery golden croissants filled with a warm and saucy blueberry compote and vegan cream cheese? We think not!
These vegan croissants with cream cheese and blueberry compote are brunch food at its finest.
Plus, to ensure nothing goes to waste, the leftover compote can be used as a topping for porridge, pancakes or even swirled into vegan yoghurt.
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Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2
Rating:
Total Time: 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 75 75 g Blueberries
- 2 2 Vegan croissants
- 0.5 0.5 Tbsp Icing sugar
- 0.5 0.5 tsp Cornflour
- 0.5 0.5 tsp Vanilla extract
- 25 25 g Vegan cream cheese
- Maple syrup
Method
- Put blueberries in a pan with the icing sugar, corn flour, vanilla and 2 tbsp of water.
- Heat gently over low to medium heat until saucy, about 6-8 minutes.
- Turn off the heat and set aside. The compote will slightly thicken as it cools down.
- Split your croissants and lightly toast the halves.
- In a mixing bowl, combine the cream cheese/vegan cream cheese and 1 tbsp maple syrup.
- Spread the cream cheese on the croissant bases, drizzle over the blueberry compote and put on the croissant tops.
- Serve warm with a drizzle of maple syrup on top.
Substitutes
No blueberries? Use strawberries, raspberries, peaches, plums or nectarines.
How to store
Store the blueberry compote in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Leftovers
The blueberry compote is delicious served on buttered toast, on pancakes, or in porridge and vegan yoghurt. It would also make a great addition to vanilla or citrus cake recipes. Simply swirl some of the compote in the cake batter or top on the already cooked cake.
We love sweet pancakes, but have you ever tried savoury pancakes before?
Give them a try with this impressively delicious vegan pancake recipe with fried ‘egg’ and crispy ‘bacon’!
