For the Vegan Strawberry Croissants

1. Prepare the pastry cream.
2. While the pastry cream is being chilled in the refrigerator, thaw the puff pastry according to the package instructions.
3. Cut each puff pastry sheet into 4 equal squares.
4. Brush the puff pastry squares with vegan egg wash.
5. Fold in half diagonally to form the pastry dough into triangles.
6. Brush the tops with vegan egg wash and gently press down the edges with your finger to seal the pastries.
7. Bake according to the package instructions.
8. Allow the pastries to cool completely for about 10-15 minutes.
9. Cutting lengthwise, thinly slice the strawberries.
10. Slice the croissants open at the seams just far enough to open them but not all the way through.
11. Using a pastry bag or spoon, add about 1/4 cup of the pastry cream to the opening of the pastries and layer the strawberries on top of the cream.
12. Allow the croissants to close naturally and dust with a sprinkling of powdered sugar.
13. Enjoy!

For the Vegan Egg Wash

1. In a small bowl, melt the butter in the microwave for about 10 seconds.
2. Add the plant milk and agave syrup and mix together until combined.