4 Serves
62 Mins
14 g
80 g
37 g
Preheat your oven to 175°C and line a baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Croissant Dough
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EgyptianVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
65 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
672 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
5 g / 28 gSugar
20 g / 50 gSaturated Fat
20 g / 20 gCholesterol
117 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Slice the croissants in half horizontally using a serrated knife.
Brush the inside of each croissant with simple syrup to add moisture.
Spread a generous layer of almond cream (frangipane) inside each croissant and close them.
Spread a small amount of almond cream on top of the croissants and sprinkle with sliced almonds.
Place the croissants on the prepared baking sheet and bake for 15-20 minutes until golden brown.
Remove from the oven and dust with powdered sugar before serving.
Vitamin A
361 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
65 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
20 g / 50 gSaturated Fat
20 g / 20 gCholesterol
117 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
40 µg / 55 µgAlcohol
0 g