4 Serves
84 Mins
8 g
46 g
21 g
Preheat your oven to 190°C and line a large baking sheet with parchment paper.
Ingredients, vitamins, and health benefits
Croissant Dough
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg)
EgyptianVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
118 mg / 4,700 mgSodium
384 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
12 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Roll out the croissant dough on a clean surface and shape it into a large, oversized croissant form.
Place the shaped dough onto the prepared baking sheet and bake in the oven until golden brown and crisp, approximately 30 to 40 minutes.
Remove from the oven and allow the pastry to cool slightly on a wire rack before serving.
Vitamin A
206 µg / 900 µgVitamin C
0 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
105 mg / 1,250 mgPotassium
118 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
11 g / 50 gSaturated Fat
12 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
7
g50
g6
g
Indian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgAlcohol
0 g