Croissants Filled with Blueberry Compote

Golden croissants filled with a warm and saucy blueberry compote. The leftover compote can be used on porridge, pancakes or yoghurt (or vegan yoghurt). 


  • No blueberries? Swap for strawberries, raspberries, peaches, plums or nectarines.
  • No icing sugar? Use any sweetener of your choice. 
  • No cream cheese? Try with whipped ricotta (or vegan ricotta) instead. 
  • No maple syrup? Use honey or golden syrup instead. 

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Servings: 2


150 g Blueberries

4 Croissants / Vegan croissants

1 tbsp Icing sugar

1 tsp Cornflour

1 tsp Vanilla extract

50 g Cream cheese / Vegan cream cheese

Maple syrup


  1. Put the blueberries in a pan with the icing sugar, corn flour, vanilla and 2 tbsp water.
  2. Heat gently over low to medium heat until saucy. This should take about 6-8 minutes.
  3. Turn off the heat and set aside. The compote will thicken up as it cools down.  
  4. Split your croissants and lightly toast each halves.
  5. In a mixing bowl, mix together the cream cheese (or vegan cream cheese) and 1 tbsp maple syrup.
  6. Spread the cream cheese onto the croissant bases, drizzle over the blueberry compote and put on the croissant tops. 
  7. Serve warm with a drizzle of maple syrup on top.
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How to store

Keep the blueberry compote in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. 


The blueberry compote is delicious served on toast, on pancakes, or in porridge and yoghurt (or vegan yoghurt). It would also be delicious in vanilla or citrus cake recipes – just swirl some of the compote in the cake batter or top on the already cooked cake.

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