Don't Miss Out On These Vegan «Schinkengipfeli»

As a child, and subsequently in adulthood, «Schinkengipfeli» (ham croissants) would have been an indispensable part of a traditional family celebration. For us, they were part of the standard aperitif because they are so easy to make and here in Switzerland you can buy the croissants frozen and ready-made in the supermarket.

For me, the «Schinkengipfeli» are one of the comfort foods that I associate with my childhood and growing up. When I changed my diet to plant-based, I knew that I would definitely miss this delicacy.

Little did I know that they were quite easy to veganise. My dad had the brilliant idea one Christmas a few years ago. He went to a shop specialising in vegan food in my home town, only for this for this, to get the best possible result. And let me tell you, the croissants were just fabulous. They were not inferior to the original in either texture or taste. The rest of the family didn't even notice that it was a vegan alternative.

Funnily enough, it didn't occur to me to try the «Schinkengipfeli» myself until a brunch I organised a few months ago. It really is one of the easiest recipes I've ever made (and it only needs four ingredients).

I am so happy to share it with you here. May it bring you as much joy and such a wonderful taste experience as it did for me.

Ingredients

For 12 croissants

1 puff pastry rolled out, round (⌀ approx. 33cm)
½ pack of vegan herb cream cheese (I use the herb cream cheese from Alnatura)
1-2 vegan snack sausages (I use the vegan salami-style snack from Alnatura)
Some soy milk (or other vegetable alternative) to spread on the croissants

Instructions

Preheat the oven to 200 degrees (or according to the puff pastry package)
Cut the vegan snack sausages into small cubes.
Lay out the puff pastry with the baking paper on a baking tray and cut into 12 equal-sized pieces (as if you were cutting a pizza).
Spread the vegan cream cheese first and then the «meat» cubes evenly over the pieces.
Roll up the puff pastry pieces from the outside to the inside (long side first) and arrange them nicely next to each other on the tray. Note: There should be enough space between the individual croissants so that they do not grow together as they rise during baking.
Brush the croissants with a little soy milk and place in the middle of the oven. Bake for about 20 minutes (according to the puff pastry package) until golden brown. Remove and leave to cool.

Tip: The «ham» croissants can also be frozen. To do this, follow everything up to and including step 5 (do NOT coat the tops). Then pre-freeze on a plate in the freezer (they must not touch each other, otherwise they will freeze together). After about 1 hour, remove them from the plate and wrap them together (now they may be on top and next to each other) in aluminium foil and put them back in the freezer. To bake them up, lay the frozen croissants on a baking tray and brush them with soy milk. Bake them according to the recipe (200 degrees or according to the instructions on the packaging). Note here that the baking time will increase by about 5 minutes due to the frozen state - it's best to just keep an eye on them and remove them from the oven as soon as they are golden brown.