4 Serves
68 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
141 µg / 400 µgCalcium
61 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
166 mg / 1,250 mgPotassium
234 mg / 4,700 mgSodium
576 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
17 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Wash and slice the fresh strawberries into thin pieces.
Roll out the croissant dough on a clean surface and cut into triangles.
Place a portion of the sliced strawberries onto the wide end of each dough triangle and roll them up tightly.
Arrange the filled croissants on the prepared baking sheet and bake until golden brown, approximately 25 minutes.
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Chinese
French