These pop tart croissants are a wonderful amalgamation of several decadent desserts. Soft, doughy, stuffed with creamy peanut butter, and topped with chocolate frosting and crunchy granola, they're kind of like doughnuts got together with croissants and a pop tart. So, you can totally get away with eating one for breakfast or brunch just as well as you can have them for dessert.
Pop Tart Croissant With Peanut Butter Filling [Vegan]
For the Pop Tart Croissants:
- Scant 1 cup soy milk or any non-dairy milk
- 1/3 cup, plus 1 1/2 tablespoons boiling water
- 1 tablespoon active dry yeast
- 1/5 cup sugar
- 3 1/2 cups, plus 2 3/4 tablespoons flour
- 1 teaspoon salt
- 3/4 cup, plus 2 3/4 tablespoons vegan butter, frozen
For the Peanut Butter Fudge Filling:
- Heaping 1/2 tablespoon creamy peanut butter
- 2 tablespoons vegan butter, softened
- 2 teaspoons vanilla extract
For the Chocolate Frosting:
- 1 tablespoon vegan butter, softened
- Powdered sugar
- 3 teaspoons unsweetened cocoa powder
- .7 ounces vegan chocolate, melted
- 2 teaspoons vanilla extract
- 3-5 teaspoons non-dairy milk
- Granola, for sprinkling
- Creamy peanut butter, warmed
- Pour the milk and boiling water into a large bowl. Stir in the yeast and sugar, leave for 5 minutes until frothy.
- Add in the flour and salt, process it with your hands for just 1 minute.
- Tip the really not perfect ball out onto a clean work surface and knead until you’ve process all the flour. Place the dough into an oiled bowl, and leave in the refrigerator to rest for an hour.
- When the dough is in the refrigerator for 30 minutes, take the frozen butter and grate onto a piece of plastic wrap.
- Disperse the butter and flatten into a rectangle. Fold up in the cling film and pat together well. Refrigerate for another 30 minutes.
- Once the butter chilled for 25 minutes, tip the cooled dough out onto a lightly floured work surface and roll into a rectangle.
- Unwrap the chilled butter block and place into the center of the dough. Fold the dough into thirds over the butter. Seal all the edges by pinching the dough together.
- Roll the dough into a rectangle.
- Fold into thirds like a business letter. Wrap the dough in cling film, and refrigerate for an hour.
- Remove the dough from the refrigerator, unwrap and complete one turn. Re-wrap in the cling film, refrigerate for an hour. Repeat this step two more times.
- Cut the dough into quarters. Wrap the quarters tightly in cling film and refrigerate for 8-12 hours, or freeze it up.
- Remove one piece of dough from the refrigerator, unwrap it, and roll out on a lightly floured surface into a rectangle.
- Place a heaping tablespoon of the peanut butter filling on one-half of the rectangle. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until all the dough has been used. Cover the baking sheets and place for 30 minutes to an hour.
- Preheat the oven to 400°F.
- Bake the croissants for 15-25 minutes. Cool completely before frosting.
- While the pop tarts cool, make the frosting. In a bowl beating all ingredients together until light and fluffy. Then stir in the powdered sugar. If your frosting seems too thick, add water to thin or the other way around.
- Spoon a thin layer of the frosting on top of the cooled pop tarts. Allow frosting to harden 10 minutes and then if desired drizzle with warmed peanut butter and sprinkle with granola. Place on a baking sheet and allow the tart to harden
- Peanut Butter