8 Serves
66 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
32 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
302 mg / 4,700 mgSodium
158 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
5 g / 28 gSugar
24 g / 50 gSaturated Fat
3 g / 20 gCholesterol
20 mg / 300 mgCaffeine
5 mgNet Carbs
47 gAlcohol
0 gRoll out the croissant dough on a lightly floured surface into a large rectangle and cut into elongated triangles.
Place a piece of dark chocolate at the base of each triangle and roll the dough tightly toward the tip to form the croissant shape.
Arrange the shaped croissants on the prepared baking sheet, ensuring they have enough space to expand, and bake until golden brown.
Remove from the oven and allow the pastries to cool slightly on a wire cooling rack before serving.
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Chinese
French