Date posted: 05/01/2023

Vegan blueberry croissant with a lemon cream cheese filling

  • Serves 10
  • Timing: 25 mins
Votes: 0 Average: 0


Vegan blueberry croissant 10
Vegan cream cheese 510g
Lemons 3
Maple syrup 200ml
Biscoff crumb 200g


  1. Bake the croissants for 15-18mins and cool to room temperature
  2. Beat the cream cheese with the zest of 3 lemons and the maple syrup, checking the taste as you go
  3. Put the mix into a piping bag with nozzle and pipe into the croissant
  4. Sprinkle over the biscoff crumbs
Optional extra – top with blueberries, cherries or any soft fruit
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