• Makes 20

    1. Mix the flour, Softie, sugar, egg, water, yeast together, then add the Macphie Danish Pastry Margarine and give 3 book turns.
    2. Allow to rest in a retarder and then give a half turn.
    3. Pin out your dough so it is 3mm thick, then roll out the dough and use the guide below to mark out and cut the croissant triangles.  Put a small cut in the middle of the base for ease of rolling.
    4. Once you have cut your dough roll them up and prove for 1 hour.
    5. Once proved spray with Macphie Plant-based Glaze and bake at 180°C (356°F) for 30 minutes.
    6. When they are finished spray again with Macphie Plant-based Glaze.
    7. Whip the Macphie GlenDelight® and fold in 50g Greek yoghurt.
    8. Split the croissant and deposit the whipped Greek yogurt mix.  Serve with sliced strawberries and a drizzle of Macphie Strawberry OTT®.



  • 1000g flour 
  • 100g Macphie Softie® 
  • 100g sugar 
  • 125g egg  
  • 375g water 
  • 21g dried yeast or 60g fresh yeast 
  • Macphie Plant-based Glaze
  • 500g Macphie Danish Pastry Margarine
  • 50g Macphie GlenDelight®
  • 50g Greek yoghurt 
  • 40 strawberries 
  • Macphie Strawberry OTT®