Pesto Croissant Swirls and Arugula Salad

This recipe was created a short while ago on a Sunday morning when I came across a sweet croissant bake. Despite the sweet version sounding delicious, I felt like having something savory – thus this recipe was born!

A fun, super easy and not-so-traditional breakfast food also approved by a non-vegan. Serve this either as a part of a brunch or as a main breakfast dish itself.

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Pesto Croissant Swirls 🥐

1 packet (240g) of pre-made vegan croissant dough (I used Danerolles)
75 g Vegan cream cheese
50 g Vegan pesto

Arugula Salad 🥬

100 g Arugula
2 tbsp Brown sugar
1 tbsp Agave
½ Green apple

Making the Pesto Croissant Swirls:

  1. Place and roll out the dough vertically on a flat surface. Flatten with a rolling pin so you’re left with a slightly thinner and even dough.
  2. Spread the vegan cream cheese on top of the dough evenly with a knife. After the cream cheese has been spread, gently layer the pesto on top.
  3. Roll the croissant dough tightly like you would a regular cinnamon bun. Slice the dough to 4-5 cm pieces in thickness and place each piece to an oven safe dish with the swirl side facing up.
  4. Bake the swirls for 12-15 minutes in 200 C.

Making the Arugula Salad:

  1. Start by washing and drying the arugula and setting it aside. Cut the apple to thin 0,5 cm slices.
  2. To a pan, ass the brown sugar and arugula and heat up the mixture until it starts to bubble. Then add the apple slices to the sugar mix and cook for about 3-5 minutes on medium heat. Once the apple slices are slightly golden in colour, take the pan from the heat and let cool for a few minutes.
  3. Assemble the salad by placing the dried arugula on the bottom of a plate, followed by the apple slices and the sugar sauce. Top everything off with some sea salt and black pepper and ENJOY 💚

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