6 Serves
64 Mins
In a large mixing bowl, combine the croissant dough with the butterfly pea flower powder until the color is evenly distributed.
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PalestinianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
24 mg / 1,250 mgPotassium
30 mg / 4,700 mgSodium
66 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
51 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Roll out the dough on a floured surface using a rolling pin, fold in the butter, and chill to create the signature flaky layers.
Shape the dough into triangles and roll them into crescent shapes, then place them onto a baking tray lined with parchment paper to proof.
Preheat the oven and bake the croissants until golden brown and crisp.
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Chinese
French