4 Serves
93 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
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
95 mg / 4,700 mgSodium
471 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Unroll the croissant dough and separate into triangles. Place a slice of Brie cheese and a thin layer of Jambon Sec onto the wide end of each triangle.
Roll the dough tightly from the wide end to the tip to form the croissant shape and place them on the prepared baking sheet.
Bake the croissants in the oven for 20 to 25 minutes until they are golden brown and the cheese is melted.
Remove from the oven and lightly brush with a touch of olive oil if desired, then season with a pinch of salt and black pepper before serving warm.
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