I found this nice vegan croissant recipe: http://www.sabjimatablog.com/2011/05/17/recipe-vegan-croissants/ I am quite happy with the end result, but I wish I can bake a flakier pastry. I have a feeling that I didn't get the folding quite right. I used kremelta vegetable shortening that made from coconut oil and soya lecithin. I rolled kremelta into a thin-dough like, and fold it inside the dough. The shortening blend in quite well into the dough after 3 folds, although I can small lumps of kremelta in my dough. I put it inside a 200 degree oven, bake it for 15 minutes. I notice that I had a lot of oil on my baking pan. I suspect that all that oil came from the Kremelta.
Is this normal? I suspect that this why my dough didn't turn up into a flaky croissant dough. Does anyone have any tips on how to make a flaky croissant dough ?