Michelin-star pastries with longer lines than cronuts making NYC return — and they’re vegan: ‘That good’

How long would you wait for a Michelin-star treat? Even if it was vegan?

Madison Squares — made without dairy butter, eggs and usual staple ingredients for yummy baked goods — are the latest pastry to take NYC by storm, drawing lines even longer than the great cronut craze.

The plant-based delicacies are a “new take on the croissant,” Eleven Madison Park’s executive pastry chef Laura Cronin told The Post. Each is sold for $8 at the three-Michelin-star seasonal Bake It Nice pop-up.

After a wildly popular winter pop-up, it’s back for the spring season on April 19, The Post can exclusively reveal.

Cronin and her team took the flakiness, the soft interior and layers of a croissant and turned them into something new, with a delicate and fluffy interior and a crisp and caramelized outside, which she achieves by cross-laminating the dough and baking solo in rings.

The pop-up, located outside Eleven Madison Park’s restaurant on Madison Avenue, previously drew lines wrapped around the block, extending to Park Avenue. Cronin is expecting just as many people hoping to get their hands on one of these flaky goods this time around, too.