6 Serves
96 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin 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
31 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
33 mg / 1,250 mgPotassium
60 mg / 4,700 mgSodium
143 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
Roll out the croissant dough on a lightly floured surface and cut into triangles.
Place a spoonful of raspberry jam at the base of each dough triangle and roll them up tightly towards the point.
Arrange the filled croissants on the prepared baking sheet and bake in the oven until golden brown and puffed.
Remove from the oven and allow the croissants to cool slightly on a wire cooling rack before serving.
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Chinese
French