Maple Walnut Croissants

On a wintry day like today, all you like to do is cozy up under a fuzzy blanket and sip on a hot tea and take a bite into one of these oh so delicious filled croissants! Yes it is actually snowing again since yesterday and I prefer watching the snowflakes from my cozy and warm spot inside. At least we had some sunny breaks this afternoon but otherwise I am officially ready for spring, it is April after all:)

Vegan sweet yeast dough made with spelt flour and filled with walnuts and maple syrup.

We call these “Nussgipfeli” in Switzerland

The recipe is adapted from my Almond Croissants recipe. Usually I would use ground nuts but I used finely chopped walnuts in this recipe, I really liked the texture!

I love walnuts! They are a great source of protein, iron, calcium, magnesium, vitamin E and most of all are rich in Omega-3 fats and antioxidants.

 

Maple Walnut Croissants

Yields: 8

Sweet yeast dough:

• 300 g white spelt flour
• 1/2 tsp sea salt
• 1 tbsp instant quick yeast
• 3 tbsp maple syrup
• 1/3 cup coconut oil
• 1/3 cup cashew milk or other plant milk

-In a medium bowl, mix together the flour, salt, yeast and maple syrup.

-In a small saucepan warm/melt the coconut oil with the milk.

-Add warm milk to the flour mix and combine well. If dough is to dry add some more milk. On a lightly floured surface, knead until smooth and shiny dough forms. Place back into bowl and cover with a clean kitchen towel, let rise until doubled in size, about 1 hour.

Maple Walnut Filling:

• 150 g finely chopped walnuts
• 3 tbsp maple syrup
• 1 tsp cinnamon
• 1 tbsp cashew milk or other plant milk

-Mix all ingredients together. The filling should be moist, but not wet.

Extra:

• 3 tbsp apricot jam or jelly, or use another fruit

-Preheat oven to 350F/180C (convection setting). Line a baking sheet with parchment paper.

-On a floured surface roll dough out into a circle.

-Cut into 8 wedges, then spread thinly with the jam.

-Divide filling equally.

-Roll dough up starting on the outside.

-Place on prepared baking sheet and let rise for another 15 minutes. Bake in preheated oven for 15-20 minutes or until golden brown.

-Brush hot croissants with maple syrup for some shine!

 

Happy baking!

I wish you all a wonderful weekend!

Ursula

You can find me on Instagram: littleswisslittlecanadian